I so loved this soup, served at Tapps Brewpub and Steakhouse in Saint John, New Brunswick, Canada*, that I asked for the recipe. Lucky for us they were feeling generous. While the soup was designed to be made with one of Tapps’ superb microbrews, you can substitute any light (as in color, not calorie) beer. Beer Potato Soup
Makes 10 or more servings
2 tablespoons butter 1 teaspoon garlic 1 bunch green onions, chopped 1 stalk celery, diced 6 cups boiled diced potatoes 32 ounces beer 1 tablespoon sugar 1 tablespoon chicken bouillon 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 3–5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, bouillon, and salt and pepper. Add roux until thick. Add cream, stir, and serve. Related Articles
Cheri Sicard is the co-owner of Fabulous Food website where they teach you how to make food, not just give you recipes!
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