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What You Need:

• 2 T butter
• 1 t garlic
• 1 C green onions, chopped
• 1/2 C celery, chopped
• 6 C white potatoes, peeled, quartered and boiled
• 3 (12 oz.) cans light beer
• 1 T sugar
• 1 chicken bullion cube
• 1 t salt
• 1/2 t pepper
• 8 C chicken broths
• 4 C cream

How to Make It:

1. Place the butter in a soup kettle over medium heat.
2. Once the butter has melted add the garlic and sauté for 1 minute.
3. Add the onions, celery and potatoes and continue to cook for 5 minutes or until fork tender.
4. Pour the beer into the pot and bring the mixture to a brisk boil.
5. Once boiling carefully mash the potatoes against the side of the soup kettle then stir to combine.
6. Stir in the sugar until dissolved.
7. Add the bouillon cube and stir well so it will begin to dissolve.
8. Stir in the salt and pepper until well combined.
9. Pour the chicken broth into the pot and bring the mixture back to a brisk boil.
10. Cover, reduce the heat to low and simmer 30 minutes or until heated through.
11. Stir in the cream just before serving.

Serves: 10

If your soup is not as thick as you like add a little arrow root to the boiling broth. Be sure to stir it well and only add a little at time until you have reached the desired thickness.