A hearty beer and cheese soup with diced potatoes, sliced carrots, celery, bell pepper and onion.

Beer Cheese Soup

4 cups chicken broth
1 1/2 cups diced potatoes
1 cup sliced carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped onion
6 ounces processed cheese spread
2 (10.75-ounce) cans condensed cream of chicken soup
1 cup beer

1. In a large kettle, combine chicken broth, diced potatoes, sliced carrots, chopped celery, chopped green bell pepper, and chopped onion. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes, or until the vegetables are tender. Add processed cheese spread, cream of chicken soup, and beer. Cook, stirring, until the cheese is melted and the soup is mixed well, but do not boil.

Makes 8 servings.