2 lg. potatoes, finely chopped
2 lg. onions, finely chopped
1/2 c. carrots, finely chopped
1/2 c. celery, finely chopped
2 cans beer or 3 c. water
4 tsp. instant chicken bouillon
2 c. shredded Cheddar cheese
1 c. half and half
6 drops red pepper sauce
1/8 tsp. nutmeg
1/4 c. snipped parsley

Heat veggies, beer and bouillon to boiling in 3 quart saucepan; reduce heat. Cover and simmer until tender, 15 minutes. Stir in rest of ingredients except parsley; heat through. Sprinkle with parsley.