1/2 c. butter
3/4 c. flour
4 c. chicken broth
1 1/2 c. light cream
1 (16 oz.) jar Cheez Whiz
6 oz. beer
1 tsp. Worcestershire sauce

Cream butter and flour over heat until smooth. Slowly add enough chicken broth while stirring to make a smooth paste. Stir in remaining chicken broth and light cream. Add Cheez Whiz and stir until creamy. Stir in beer and Worcestershire sauce. Simmer 15 minutes. Garnish hot soup with popped corn.