Recipe: Potato Soup with Cheese and Irish Ale

Preparation

1. Melt 3 tablespoons butter in a large stock pot.
2. Add leeks and celery and sauté over medium heat until soft, about 10 minutes.
3. Add in potatoes, ale, stock, salt and pepper, and bring to a boil.
4. Lower heat and cover and continue to simmer until potatoes are tender.
5. Melt remaining butter in a small saucepan, gradually add flour and whisk until smooth.
6. Cook about 3 minutes over med/low heat while stirring constantly, slowly pour in the milk, and whisk until it begins to thicken.
7. Add cheese and stir until melted.
8. Pour cheese mixture in to potato mixture and cook another 10 minutes over very low heat.
9. Ladle into soup bowls and garnish with fresh chopped parsley, bacon crumbles and croutons if desired.