Beer Cheese and Potato Soup

By rainmaker

Ingredients

• 2 medium baking potatoes
• 1 can beer (12 oz)
• 1 cup canned diluted chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 cup half and half
• 1/4 cup cornstarch
• 1 jar processed cheese spread (16 oz.)
• 1 cup milk
• 1/4 teaspoon ground red pepper
• 6 slices bacon, cook and crumbled
• 1/2 cup shredded sharp cheddar cheese (2 oz.)
• Chopped fresh chives

Preparation

Step 1

Wash potatoes and pat dry. Prick each potato several times with a fork. Bake at 400 degrees for 1 hour or until done. When cooled, peel potatoes and cut into chunks. Set aside. Combine beer, broth and Worcestershire sauce in a 3 quart saucepan. Cook over medium heat for 4 to 6 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. Cook, stirring constantly, 4 minutes or until thickened and bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly heated. To serve, ladle soup into individual serving bowls. Top each serving with crumbled bacon, shredded cheese and chives.