Potato Leek Soup St. James'S Gate Style - cooking recipe

Ingredients

12 ounces lager beer (Guinness Black Lager)
2 bay leaves
3 tablespoons unsalted butter
3 cups leeks (Chopped)
1 cup carrot (Chopped)
1 cup celery root (Chopped)
1 tablespoon garlic (Chopped)
1 teaspoon fine sea salt
1/2 teaspoon white pepper
1 tablespoon fresh thyme (Chopped)
1 tablespoon fresh marjoram (Chopped)
1/2 cup fresh chives (Chopped)
4 cups chicken stock
2 lbs yukon gold potatoes (Chopped)
2 cups heavy cream (Tempered)
1 dash ground nutmeg

Preparation

Open Black Lager and let it come to room temperature.
In a 5-quart Dutch oven melt butter. Add bay leaves, leeks, carrots, celery root and garlic. Season with salt and white pepper. Saute vegetables 3-4 minutes. Add thyme, marjoram and 3-tablespoons chives.
Add Guinness Black Lager, chicken stock and potatoes. Bring to a full boil and reduce to simmer for 15 minutes.
Wisk in heavy cream, nutmeg, bring to a full boil. Stir to prevent cream from burning. Reduce to simmer for 30 minutes.
Remove bay leaves and puree soup using a hand blender. Season with salt and pepper to taste. Serve soup in warm bowls.
Garnish with fresh chopped chives.