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2 tablespoon butter
1 teaspoon garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 tablespoon sugar
1 tablespoon chicken boullion
64 oz. chicken stock
oux 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.
2. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot.
3. Add sugar, stock, boullion and salt and pepper. Add roux until thick. Add cream, stir and serve.
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