5 c. peeled, diced potatoes (about 2 lb.)
1 1/2 c. water
1 c. chopped celery
1 c. chopped onion or scallion
2 tsp. chicken bouillon granules
8 oz. Cheddar cheese, shredded
2 c. milk
1 c. beer (water may be substituted)
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper

In large saucepan over high heat, bring potatoes, 1 1/2 cups water, celery, onions and bouillon to a boil. Reduce heat to low, cover and simmer for 30 minutes or until potatoes are tender. Remove from heat (do not drain) and mash mixture until smooth. Gently stir in cheese until melted. Stir in milk, beer, Worcestershire sauce and spices. Stir over low heat until hot. Makes 6 (1 cup) servings. Top with croutons and parsley sprig.