I found this recipe in the Birmingham News, and made it for my husband and parents earlier today. Everyone loved it, and thought it was blog-worthy.
Beer Cheese Soup:
2 cans condensed cheddar cheese soup 2 soup cans full of evaporated milk or half and half 12 ounces beer 1 pound Cheez Whiz or Velveeta Dash of cayenne pepper Dash of white pepper Worcestershire sauce, to taste
Put soup in heavy-bottom saucepan. Gradually blend in milk or half and half. Blend in beer. Heat over moderate heat until mixture is hot, but not bubbling. Add Cheez Whiz or Velveeta in small amounts until melted, stirring frequently. Add pepper and Worcestershire sauce to taste. Be careful not to let soup boil or get too hot -- it burns easily. Serve immediately.