Tavern Cheese Soup

• 5 c. peeled, diced potatoes
• 1 1/2 c. water
• 1 c. chopped celery
• 1 c. chopped leeks
• 2 tsp. chicken bouillon granules
• 8 oz. Cheddar, shredded
• 2 c. milk
• 1 c. beer or water
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 1/4 tsp. white pepper

1. Bring potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil over high heat.
2. Reduce heat to low, cover and simmer for 30 minutes, or until potatoes are fork-tender.
3. Remove from heat (do not drain) and mash mixture until smooth.
4. Gently stir in cheese until melted.
5. Stir in milk, beer, Worcestershire sauce, salt, dry mustard and white pepper.
6. Stir over low heat until hot.
7. Makes 6 servings.

potatoes, water, celery, leeks, chicken bouillon granules, cheddar, milk, water, worcestershire sauce, salt, dry mustard, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191263 (may not work)