Beer Cheese Soup

Prayers for Parker Cookbook, p. 23

1 qt. water

2 cups cubed or chopped potatoes

1 cup chopped carrots

1 cup chopped onion

4 tsp. instant chicken bouillon

2 cans cream of chicken soup

1 lb. American cheese, cubed (or 1/2 American and ½ Cheddar)

1 can beer

I think "American cheese" means Velveeta here.

Cook vegetables in water over medium heat until vegetables are half cooked, 8 to 10 minutes. 

Smells yummy!

Add bouillon and soup. Stir and cook until bouillon is dissolved and soup is smooth. Lower heat and add cheese. Stir until melted and smooth. Add beer just before serving. 

Rally Raiders!

NOTE: This soup tastes great without the beer, also.

But REALLY great WITH the beer!

My Rating: 4/5 "This tastes wonderful. It's also quick and easy thanks to the Velveeta. Now, the tradeoff is that you can tell it's Velveeta instead of a more nuanced cheese, but that doesn't take much away from its overall awesomeness."