This has got to be a staple in everyone's home during a cold wintery day and evening. I can never make enough of this soup to satisfy the most hungry young adult or husband.

7 Cups Water

4 Chicken Bouillon Cubes

1 Bay Leaf

Kosher Salt and Pepper to taste

1 lb. Velvetta Cheese

1 16 oz. frozen package of mixed cauliflower and broccoli florets

2 Carrots chopped in bite sized pieces

2 large Russet Potatoes

1 Medium Vidalia Onion, chopped fine

1 Can or Bottle of Miller Lite or whatever beer or ale you prefer

 Place the water and bouillon cubes in a large stock pot. Chop the carrot and pototes into bite sized pieces . Add in all the vegetables and bay leaf except the frozen cauliflower/broccoli. Bring to a rolling boil then simmer until the veggies are tender. Add the frozen veggies and the bottle of beer making sure you first take a very large sip. Add the cheese and let it melt, SLOWLY. Simmer and serve with chopped chives.

WISCONSIN'S SOUP! :)

**I serve this with a crusty Italian Bread or rolls.