Cheesy Potatoe and Ham Soup

4 tablespoons butter
1 onion, finely chopped
1 carrot, finely chopped
4 cloves roasted garlic, mashed
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
1/2 lb ham, cut into small cubes
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping

In a large saucepan over medium heat, melt the butter. Add the onion, carrot, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes. Add the ham and stir into the soup. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.

Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.

To roast the garlic; preheat oven to 325. Cut the tops off the head. Make a foil bowl around the head to hold the head upright in the oven. drizzle some olive oil over the top and sprinkle with salt and pepper. Or your favorite seasoning. Place in oven and bake until garl cloves are soft. They'll turn a bit golden and some will start coming out of the paper.