This is the recipe for the famous Potato Soup.

Place potatoes in a large pot and pour in the beer. Add stock to cover. Add bay leaf, basil and thyme. Bring to a boil and cover. Simmer for approximately 20 minutes or until potatoes are tender,then mash slightly leaving lots of chunks.

Meanwhile, melt butter in a large frying pan. Saute onion, carrot, celery and leek and sprinkle with half the salt.Saute until onions are translucent, then add garlic and saute for 1 minute more. Add tomatoes and worcestershire and stir until all the liquid evaporates, approximately 20 minutes.Sprinkle mixture with flour and stir some more and gradually add cream. Continue to stir until smooth and thick.

Add the cream mixture to the soup pot with the potatoes. Keep the heat very low and stir in the cheese.
Stir often as the mixture cooks, until cheese is melted, about 20 minutes.Check to see if the remainder of the salt is needed and add ground pepper. Stir often as soup is very thick and tends to stick to the bottom of the pot.

INGREDIENTS:
5 large potatoes., peeled and sliced
2 cups beer or ale
4 cups chicken stock
1 bay leaf
1/2 tsp dried basil
1 tsp dried thyme
4 tbsp unsalted butter
1 large onion, diced
1 celery stock(no leaves) chopped
1 large carrot, peeled and chopped
1 leek (white part only) finely chopped
1 tsp salt
4 cloves garlic, peeled and finely chopped
1 14 oz can tomatoes with juice, chopped
4 tsp worcestireshire sauce
2 tbsp flour
1 cup whipping cream(35%)
12 oz old cheddar cheese, grated
ground black pepper to taste