1 teaspoon garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 tablespoon sugar
1 tablespoons chicken boullion
64 ounces chicken stock
Roux* to thicken
4 cups cream
Salt and pepper to taste
Sauté garlic in butter for 1 minute, add vegetables and sauté for 3 to5 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.
*Roux is a mixture of equal parts flour and fat (butter, meat drippings, etc.), mixed until smooth, used for thickening gravies and other dishes (if flour is added directly it will result in a finished product that is lumpy).
Makes 10 servings.