2 lg. diced potatoes
2 lg. diced onions
1/2 c. chopped celery
1/2 c. chopped carrots
2 (12 oz.) cans beer
2 c. Cheddar cheese, shredded
1 c. heavy cream
1/8 tsp. ground nutmeg
Salt and pepper to taste

Heat vegetables and beer to boiling in large saucepan. Simmer until vegetables are tender. Gradually stir in shredded Cheddar cheese. When melted stir in cream. Add seasonings. Heat through. 8 servings.