Beer Potato Soup



2 Tbl. butter
1 tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer (lite in color, not calories)
1 Tbl. sugar
1 Tbl. chicken boullion
64 oz. chicken stock
roux to thicken
4 cups cream
salt and pepper to taste

1. 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.

Servings: 10 or more

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