Chunky Cheese Soup

• 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

1. Wash potatoes and pat dry.
2. Prick each potato several times with a fork.
3. Arrange 3-inches apart on a layer of paper towels in microwave oven.
4. Microwave, uncovered, at High for 8 to 10 minutes, turning and rearranging potatoes halfway through cooking time.
5. Let cool completely.
6. 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.
7. Combine beer, broth and Worcestershire sauce in 3-quart casserole.
8. Microwave at High for 3 to 4 minutes or until hot.
9. Combine half and half and cornstarch; stir well.
10. Add cornstarch mixture, cheese spread, milk and red pepper to beer mixture, stir well.
11. Cover and microwave at Medium-High for 4 minutes.
12. Serve in individual serving bowls using reserved crumbled bacon, shredded cheese and chives on top.
13. Yields 8 cups.

baking potatoes, beer, worcestershire sauce, cornstarch, milk, ground red pepper, fresh chives, bacon, chicken broth, processed cheese spread, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407477 (may not work)