The Times They Are A Changing

Irish Potato Soup

Ingredients

6 tablespoons butter
1 large onion, chopped
1 cup celery, sliced
8 Yukon gold potatoes, washed and chopped
5 cups chicken broth
1 can beer
Salt and pepper to taste
3 tablespoons all-purpose flour
4 cups milk
8 oz Monterey Jack cheese, grateed

Directions

In a large pot, melt 4 tablespoons butter. Add onion and celery, sauté for ten minutes or until onion is tender. Add to the onion mixture, potatoes, broth, beer and salt and pepper. Bring to a boil, then lower to a simmer. Cover the pot and cook for 1 hour.

In a sauce pan, melt 2 tablespoons butter. Add the flour, stirring constantly until the mixture is smooth. Slowly pour in milk while stirring constantly. When the mixture is thick add the cheese.

When the potatoes are tender add the cheese mixture and stir. Cook over low heat for 10 additional minutes.

Serve as is or garnish with crumbled bacon.