Beer Potato Soup

    From Tapp's Brewpub and Steakhouse in Saint John.

• 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 boullion
• 64 oz. chicken stock roux to thicken
• 4 cups cream
• salt and pepper to taste

   Sauté garlic in butter for 1 minute, add vegetables and saute for 3-5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, boullion and salt and pepper. Add roux until thick. Add cream, stir and serve.

Serves 10 or more

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