- 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 broth
- 4 C cream
Melt butter in a soup pot over medium heat.
Add garlic and saute for about a minute.
Add potatoes, celery and onions. Cook until tender, about 5 minutes.
Add beer and bring to a brisk boil.
Mash the potatoes against the side of the pot and then stir into the liquid.
Stir in sugar.
Add bouillon and stir to dissolve.
Stir in pepper and salt.
Add chicken broth and bring to a brisk boil.
If you like a thicker soup, stir in small amounts of arrow-root until you reach your desired thickness.
Reduce heat to low, cover and simmer until heated thoroughly, about 30 minutes.
Just before serving, stir in the cream.