Beer Potato Soup

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. Follow this link to learn more about New Brunswick, it's regional cuisine, Tapp's Brewpub and lots more recipes!

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

Serves 10 or more 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.