2 c. water
2 c. diced potatoes
1 1/2 c. chopped onion
1 c. sliced carrot
1 c. chopped celery
1/4 c. butter
6 chicken bouillon cubes
1/2 c. flour
2 c. milk
3 c. shredded American or mild cheddar cheese (about 12 oz.)
1 tsp. dry mustard
1/3 tsp. cayenne pepper (opt.)
1/2 c. beer

Combine water, vegetables, butter and bouillon in large saucepan. Heat to boiling, reduce heat, cover and simmer 30 minutes, or until vegetables are tender. Combine flour and milk in small bowl; beat until smooth. Gradually blend into simmering soup. Add cheese, mustard and cayenne. Cook and stir just until cheese melts. Beer is added at this time. However, if soup is not to be all eaten at one meal it is best to let each person add a spoonful of beer to his own bowl of soup instead of adding it to the pot. Soup may be garnished with popcorn.