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1. Combine the chicken broth, diced potatoes, sliced carrots, chopped celery, chopped green bell pepper, and chopped onion in a large kettle.
2. Bring the mixture to a boil.
3. Reduce the heat, cover, and simmer for 10 minutes, or until the vegetables are tender.
4. Add the processed cheese spread, cream of chicken soup, and beer.
5. Cook, stirring, until the cheese is melted and the soup is mixed well, but do not boil.
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