Beer Cheese Soup

2 C. diced potatoes                                                         

2 C. milk and ½ C. flour   OR 1 C. milk/or 1 can evaporated mile + 1 can cream  soup, mushroom, celery, etc.

1 ½ C. chopped onion*                                                

1 C. chopped celery                                                        

1 C. sliced carrots                                                          

12 oz. (3 C.) shredded Cheddar cheese

2 C. water + 6 chicken bouillon OR 2 C. water + 1 pkg. onion soup mix* (can substitute for onion)

½ stick butter or margarine, if desired                             

1 tsp. prepared mustard

1/8 tsp. cayenne pepper or red pepper flakes                 

1 tsp. Worcestershire sauce

1 C.-1 can beer (at room temperature)

Combine vegetables, water, margarine/butter and bouillon/soup mix. Bring to a boil, reduce heat and simmer 30 mins. until vegetables are tender. Mix flour and milk, or milk and cream soup; blend into vegetable mixture. Add cheese, mustard, pepper and Worcestershire sauce. Cover and cook over medium heat until cheese melts, stirring occasionally so soup does not stick. Stir in beer and serve.