2 c. diced potatoes
1 1/2 c. chopped onion
1 c. sliced carrots
1 c. chopped celery
2 c. water
6 tsp. chicken instant bouillon or 6 cubes
1/4 c. butter
2 c. milk
1/2 c. flour
3 c. (12 oz.) shredded cheese (Cheddar)
1 tsp. dry mustard
1/8 tsp. pepper
1/2 c. beer (your choice)
Parsley or bacon bits for garnish.

In a pan combine potatoes, onion, carrots, celery, water, butter and bouillon. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until veggies are tender.

In small bowl, combine milk and flour; beat until smooth. Gradually blend into vegetable mixture. Add cheese, mustard and pepper. Cook and stir until cheese melts. Stir in beer. Heat thoroughly. If desired, garnish with parsley or bacon bits.

Note: My family likes it smooth, so I beat my veggies with a mixer after they're cooked, before adding the cheese mixture. I also double the recipe and put it in a crock pot and let it cook in there all day!