2 large potatoes, finely chopped
2 large onions, finely chopped
1/2 up finely chopped carrots
1/2 cup finely chopped celery
2 (12 oz.) cans beer or 3 cups water
4 tsp. instant chicken bouillon
2 cups shredded cheddar or process American cheese (8 oz.)
1 cup half-and-half
6 drops red pepper sauce
1/8 tsp. ground nutmeg
1/4 tsp. snipped parsley
Heat vegetables, beer and instant bouillon to boiling in 3-quart saucepan; reduce heat.
Cover and simmer until vegetables are tender, about 15 minutes.
Stir in remaining ingredients except parsley; heat through. Sprinkle with parsley.