Chunky Cheese Soup - cooking recipe

Ingredients

2 medium baking potatoes
1 (12 oz.) can beer
1 tsp. Worcestershire sauce
1/4 c. cornstarch
1 c. milk
1/4 tsp. ground red pepper
chopped fresh chives
6 slices bacon
1 can diluted chicken broth
1/2 c. half and half
1 (16 oz.) jar processed cheese spread
1/2 c. shredded sharp Cheddar cheese

Preparation

Wash potatoes and pat dry.
Prick each potato several times with a fork.
Arrange 3-inches apart on a layer of paper towels in microwave oven.
Microwave, uncovered, at High for 8 to 10 minutes, turning and rearranging potatoes halfway through cooking time.
Let cool completely.
Peel potatoes and cut into chunks; set aside. Cook bacon in microwave dish for 5 to 7 minutes or until crisp. Drain bacon and crumble; set aside.
Combine beer, broth and Worcestershire sauce in 3-quart casserole.
Microwave at High for 3 to 4 minutes or until hot.
Combine half and half and cornstarch; stir well.
Add cornstarch mixture, cheese spread, milk and red pepper to beer mixture, stir well.
Cover and microwave at Medium-High for 4 minutes.
Serve in individual serving bowls using reserved crumbled bacon, shredded cheese and chives on top.
Yields 8 cups.