Beer Potato Soup

Beer Potato Soup

2 T butter
1 tsp. garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 T sugar
1 T chicken bouillon
64 oz. chicken stock
roux to thicken
4 cups cream
salt and pepper to taste

Serves 10 or more

Method
1. Saut garlic in butter for 1 minute, add vegetables and saute for 3-5 minutes
or until tender.

2. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot.

3. Add sugar, stock, bouillon and salt and pepper. Add roux until thick. Add cream, stir and serve.

Note from Cheri:
I so loved this soup, served at Tapp's Brewpub and Steakhouse in Saint John,
New Brunswick, Canada, that I asked for the recipe. Lucky for us they were
feeling generous. While the soup was designed to be made with one of Tapp's
superb micro-brews, you can substitute any light (as in color, not calorie)
beer.