Beer cheese soup

1 stick of butter

18 oz of beer (used bud light lime)

3 oz package of real bacon bits

1 cup carrots, shredded

10 oz chicken broth

1/2 cup flour

1 pint half and half

2 cups sharp cheddar cheese, shredded

1 cup colby jack cheese, shredded

1 cup mild cheddar, shredded

salt and pepper to taste

5 scallions chopped

In large soup pan over medium heat melt butter, then add carrots and cook until tender

Add flour to coat carrots and cook 2-3 minutes

Add bacon, beer, broth, and half and half cook for 5-7 minutes

Slowly add cheese stirring frequently to melt, add salt and pepper to taste

Cook for an additional 10 minutes, before serving top with scallions