2 c. dried potatoes
1 1/2 c. chopped onion
1 c. of each: sliced carrots, chopped celery
1/4 c. butter
6 cubes chicken bouillons
2 c. milk
1/2 c. flour
3 c. Cheddar cheese
1 tsp. dry mustard
1/8 tsp. cayenne pepper
1/2 c. beer

Combine potatoes, onion, carrots, 2 cups water, butter and bouillons in a large saucepan. Heat to boil, reduce heat and cover for 30 minutes or until vegetables are tender.

Combine milk and flour in a bowl beating until smooth. Gradually blend into soup.

Add cheese, mustard and cayenne pepper. Cook until cheese melts. Stir in beer, heat through.