2 c. diced potatoes
1 1/2 c. chopped onion
1 c. each: Sliced carrots, chopped celery
1/4 c. butter
6 tsp. instant chicken bouillon or 6 cubes
2 c. milk
1/2 c. flour
3 c. (12 oz.) shredded Cheddar cheese
1 tsp. dry mustard
1/8 tsp. cayenne pepper
1/2 c. beer
Parsley for garnish

Combine potatoes, onion, carrots, celery, 2 cups water, butter, and bouillon in large saucepan. Heat to boiling, then reduce heat. Cover and simmer 30 minutes or until vegetables are tender. Combine milk and flour in small bowl, beating until smooth. Gradually blend into simmering vegetable soup.

Add cheese, mustard, and pepper. Cook and stir until cheese melts. Stir in beer, heating through. Serve garnished with parsley.