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

In a 4-quart saucepan, combine potatoes, onion, carrots, celery, water, butter and bouillon. Bring to a boil; reduce heat, cover. Simmer 30 minutes or until vegetables are tender. In small bowl, combine milk and flour; beat until smooth. Gradually blend into vegetable mixture. Add cheese, mustard and pepper; cook and stir until cheese melts. Stir in beer, heat through. Garnish with parsley. Makes 2 quarts. Can be frozen. To serve, thaw completely; heat over low heat, stirring occasionally. Serves 8.