2 c. diced potatoes
1 1/2 c. chopped onion
1 c. each - sliced carrots and chopped celery
1/4 c. butter
6 tsp. instant chicken bouillon or 6 cubes
2 c. milk
1/2 c. flour
3 c. (12 oz.) shredded Cheddar
1 tsp. dry mustard
1/8 tsp. cayenne pepper
1/2 c. beer
Parsley

Combine potatoes, onions, carrots, celery, 2 cups water, butter and bouillon in large saucepan. Heat to boil, then reduce heat. Cover and simmer 30 minutes, or until vegetables are tender. Combine milk and flour in a small bowl, beating until smooth. Gradually blend into simmering vegetable soup. Add cheese, mustard and pepper. Cook and stir until cheese melts. Stir in beer, heating through. Serve garnished with parsley. Refrigerate leftovers. Note: This soup can be frozen. To serve, thaw completely, then heat through over low heat, stirring occasionally.