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 chicken bouillon cubes
2 c. milk
1/4 c. flour
3 c. grated cheddar cheese
1 tsp. dry mustard
1 tsp. basil
1/2 tsp. pepper
1/2 c. beer (room temperature)

In a large pot, combine the potatoes, onion, carrots, celery, water, butter, and bouillon cubes. Bring to a boil and simmer covered about 30 minutes. Mix the flour with the milk until smooth and blend into mixture. Add the cheddar cheese, mustard, basil and pepper. Cook until cheese melts. Stir in the beer.