Vegetable-Cheese Soup - cooking recipe

Ingredients

2 large potatoes, finely chopped
2 large onions, finely chopped
1/2 c. finely chopped carrots
1/2 c. finely chopped celery
2 (12 oz. each) cans beer or 3 c. water
4 tsp. instant chicken bouillon
2 c. shredded Cheddar cheese
1 c. half and half
6 drops red pepper sauce
1/8 tsp. nutmeg
1/4 c. snipped parsley

Preparation

Heat vegetables, beer and instant bouillon to boiling in a 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 before serving.