4 c. chicken broth
1 1/2 c. diced, peeled potatoes
1 c. sliced carrots
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
16 oz. jar pasteurized process cheese spread
2 (10 3/4 oz.) cans condensed cream of chicken soup
1 c. beer

In Dutch oven, combine chicken broth, potatoes, carrots, celery, green pepper and onion. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Add cheese spread, soup and beer; stir until cheese is melted and mixture is well combined. Heat gently, stirring frequently. DO NOT BOIL. Garnish with real bacon bits. Makes 8 (1 1/4 cups) servings.