Beer Cheese Soup 
5 gallons Chicken stock
4 pounds Onions, diced
4 pounds Celery, diced
4 pounds Carrots, quarterand slice
Roux
3 tubs Cheddar cheese spread
12 pack Miller beer
2 gallons Heavy cream
Salt and white pepper to taste
Combine stock, onions, celery, and carrots. Bring to an almost boil and thicken with roux. Add cheddar cheese and whip until smooth. Remove from heat. Finish with cream and beer, stirring constantly.
Season to taste with salt and pepper.
Yield: 10 1/2 gallons
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