Hearty Beer Cheese Soup
by Jes Mostek
serves: 10
  Beer cheese soup can be tricky; it is tough to make a cheese soup that does not curdle or separate, but this one is so easy, you could do it blindfolded (although that might be a dangerous trick in the kitchen!).

And don't worry about serving this soup to kids; if you make this soup according to the recipe, all of the alcohol will burn off. But if you're still concerned, or if you do not enjoy the taste of beer, simply substitute 1 1/2 c. chicken stock for the beer.

To make this soup vegetarian, simply replace the chicken bouillon with with vegetable and replace the cream of chicken soup with cream of mushroom soup.

Also, I find that darker, more robust beers work better than pale ales, but you can certainly use whatever you have on hand.
  3 c.   water
  4 tsp.   chicken bouillon (1 tsp. per cube)
  1 (12 oz.) bottle   beer
  1 c.   diced celery
  1 c.   diced onion
  2 1/2 c.   potatoes, cubed
  1 c.   carrots, diced
  1 (20 oz.) pkg.   frozen mixed vegetables
  2 (10.75 oz.) cans   condensed cream of chicken soup
  1 lb.   Velveeta, or similar
  Pour the water into a large stock pot and bring to a boil. Add the bouillon, beer, celery & onion and return to a boil for 20 minutes. Add potatoes, carrots & veggies, cook until tender (about 20 minutes).

Add the chicken soup and cheese cubes. Heat until cheese melts & soup is hot, but do not allow to boil as soup may curdle (this holds true for all cream soups).

Serve with popcorn sprinkled over top of each bowl of soup.