Beer Potato Soup

by Cheri Sicard
Source: Practical Recipes

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

Serves 10 or more Saute 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, 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.

SOURCE: RecipeFriendsGlobalCooks Digest
Posted By:
FROM ANN IN FLA



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