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