BEER CHEESE POTATO SOUP

                       2 tablespoons vegetable oil
                       1 medium onion
                       2 carrots
                       3 medium potatoes (about 1lb)
                       4 cups canned or homemade chicken broth
                       1/4 teaspoon Tabasco, or your favorite hot sauce to taste
                       1/2 teaspoon (freshly ground) pepper
                       1 1/2 cups beer
                       2 cups grated extra sharp Cheddar cheese

                       Heat the oil in a large pot over medium high heat.  Peel and chop the onion
                       and add it too the pot. Cook the onion as you peel and chop the carrots. Add
                       the carrots to the pot and stir.

                       Peel the potatoes if you desire (the skins get blended in the soup and
                       darken the color, which you may not want). Chop the potatoes into 1 inch
                       squares.  Add the potatoes to the pot as you do so.  Increase the heat to
                       high.  Add the chicken broth, pepper, hot sauce and beer.

                       Cover, bring to a boil, lower the heat to simmer and cook 20 minutes, or
                       untill potatoes are tender.

                       Fill a blender 1/2 full with soup mixture and whir until the vegetables are
                       smooth.  Repeat with remaining soup untill it is all blended smooth.  Pour
                       it back into the pot and bring to a boil.  Remove from heat and stir in 1
                       1/2 cups grated cheese.  Serve with a sprinkle of remaining cheese.

                       Feel free to garnish the soup with chopped fresh chives, minced tomato or
                       red peooer or a dollop of sour cream.
                       Serves 4