Mom's Beer Cheese Soup

This is the original recipe. If Velveeta gives you the heeby jeebies, substituting 8 oz cream cheese/neufchatel and 1 cup sharp cheddar cheese also works well.

3 Tbs butter
1 T chopped onion
1 grated carrot
1/4 cup diced celery
2 large, diced potatoes
14 oz can chicken broth
1 bottle beer
2 T flour
1 packet chicken gravy
seasoning salt and pepper to taste
1 can condensed cream of chicken soup
1 cup milk
2 inches of velveeta cheese, cubed

1. Saute onions, carrots, and celery in melted butter.
2. Add chicken broth and potatoes (you can speed this up by precooking the potatoes in the microwave) If you don't, simmer soup until potatoes are tender (about 20 minutes)
3. Whisk together flour, gravy, seasoning salt, pepper, and beer then add to soup.
4. Bring to a boil, then lower temp and add chicken soup, milk, and velveeta~do NOT allow soup to boil at this point, stir frequently.
Great served with crusty bread and a salad (to offset the Velveeta, butter, etc!)