Chunky Cheese Soup

1. 1

   Wash potatoes and pat dry.

2. 2

   Prick each potato several times with a fork.

3. 3

   Arrange 3-inches apart on a layer of paper towels in microwave oven.

4. 4

   Microwave, uncovered, at High for 8 to 10 minutes, turning and rearranging potatoes halfway through cooking time.

5. 5

   Let cool completely.

6. 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. 7

   Combine beer, broth and Worcestershire sauce in 3-quart casserole.

8. 8

   Microwave at High for 3 to 4 minutes or until hot.

9. 9

   Combine half and half and cornstarch; stir well.

10. 10

    Add cornstarch mixture, cheese spread, milk and red pepper to beer mixture, stir well.

11. 11

    Cover and microwave at Medium-High for 4 minutes.

12. 12

    Serve in individual serving bowls using reserved crumbled bacon, shredded cheese and chives on top.

13. 13

    Yields 8 cups.

* Per serving · 4 servings · Values may vary.