Potato Leek Soup St. James'S Gate Style

• 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

1. Open Black Lager and let it come to room temperature.
2. 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.
3. Add Guinness Black Lager, chicken stock and potatoes. Bring to a full boil and reduce to simmer for 15 minutes.
4. Wisk in heavy cream, nutmeg, bring to a full boil. Stir to prevent cream from burning. Reduce to simmer for 30 minutes.
5. Remove bay leaves and puree soup using a hand blender. Season with salt and pepper to taste. Serve soup in warm bowls.
6. Garnish with fresh chopped chives.

lager, bay leaves, unsalted butter, leeks, carrot, celery root, garlic, salt, white pepper, fresh thyme, fresh marjoram, fresh chives, chicken stock, gold potatoes, heavy cream, ground nutmeg

Taken from www.food.com/recipe/potato-leek-soup-st-jamess-gate-style-498431 (may not work)