Ingredients
Ingredients
2 tablespoons 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 ounces chicken stock
roux to thicken (click here for our roux tutorial)
4 cups cream
salt and pepper to taste
Preparation
Directions
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.
