2 c. diced potatoes
1 med. chopped onion
1 c. sliced carrots
1 c. chopped celery
3 c. water
1/2 c. butter
1 c. diced chicken
3 chicken bouillon cubes

In Dutch oven, melt butter and cook onion and celery until tender. Add remaining ingredients, cover and simmer for 30 minutes (or until potatoes are cooked). Blend together until smooth, 2 cups milk and 1/2 cup flour. Gradually add to the simmering soup. Add 3 cups shredded cheddar cheese, 1 teaspoon dry mustard and 1/8 teaspoon pepper to hot soup. Cook until cheese melts. Stir in 1/2 cup beer and heat through.