Vegetable-Cheese Soup
CATEGORIES
INGREDIENTS
  • Cooking Time: 15-20
  • 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
DIRECTIONS
  1. Heat vegetables, beer and instant bouillon to boiling in 3-quart saucepan; reduce heat.
  2. Cover and simmer until vegetables are tender, about 15 minutes.
  3. Stir in remaining ingredients except parsley; heat through. Sprinkle with parsley.