Preparation:
Sauté onion in margarine in 3-quart stockpot. Add chicken broth and cubed potatoes. Simmer over medium heat until potatoes are soft. Using a potato masher, lightly mash potatoes, leaving some lumps. Add the cubed cheese, and stir until melted. Add the half-and-half, season with black pepper. Add the carrots, beer and smoked sausage. If soup is too thick, thin by adding more half-and-half in small amounts.