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.

© 2001 by Fabulous Foods.com