2 lg. potatoes
2 onions
1/2 c. carrots
1/2 c. celery
2 cans beer
1/4 c. snipped parsley or dried parsley
4 tsp. chicken bouillon
2 c. Cheddar cheese, shredded
1 c. half & half
6 drops hot sauce
1/8 tsp. nutmeg

Heat vegetables, beer, and bouillon to boiling in 3-quart saucepan; reduce heat. Simmer until vegetables are tender, about 15 minutes. Stir in remaining ingredients except parsley; heat through. Sprinkle with parsley and serve.