Tavern Cheese Soup - cooking recipe

Ingredients

5 cups russet potatoes, peeled and diced (about 2 lbs)
1 1/2 cups water
1 cup celery, chopped
1 cup leek, chopped
2 teaspoons chicken bouillon granules
8 ounces cheddar cheese, shredded
2 cups milk, warm
1 cup beer or 1 cup water, room temperature
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon white pepper

Preparation

In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
Gently stir in cheese until melted.
Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
Stir over low heat until hot.