Article: POTATO-BEER SOUP AN OCTOBERFEST BY CAROL MIGHTON HADDIX CHICAGO TRIBUNE.(FOOD)(Recipe)

With a fall snap in the air, it's time to think soup and Octoberfest. If you are a beer lover, you'll like this hearty soup that is rich enough to be the main course for dinner.

The ham is simply a garnish here and can be eliminated if you like. Plenty of red pepper flakes give the soup a good kick. Serve it with plenty of rye bread and an apple pie, both picked up at the bakery or supermarket.

Tips:

If you don't have beer on hand, just add another can of chicken broth to the soup.

Cut the potatoes and carrots into smaller pieces so they cook quickly.

Purchase already-grated cheddar.

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