Peter is a culinary student at the International Culinary Institute Schools at the Art Institute of Phoenix.  When our topic on the radio show was beer, we needed a soup to complement it. Where else do you go but to a college man (with a culinary background).

Ingredients

  • 1/2 pounds chopped bacon
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped leeks
  • 12 oz chicken stock
  • 1/2 pound potatoes, peeled and cubed
  • 1 pound shredded American cheese
  • 1/4 cups milk
  • 1 bottle of your favorite craft/micro beer

Directions
1. In a large sauce pan sauté bacon over med high heat. Take bacon out and strain excess grease.(if you want to add more bacon the better it gets)
2. Using the bacon grease sauté the onions, leeks, and celery till translucent.
3. Add chicken stock and potatoes to pan. Bring to boil for 5 – 10 min and simmer for 30 min or till potatoes are tender.
4. Add bacon and cheese a little at a time till fully melted. (if you would like to add more cheese go right ahead)
5. Add milk and beer till smooth. Simmer for 10 minutes stir occasionally.
6. Garnish with potato strings and bacon pieces

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About Peter

Peter Cromey is originally from Forest Park, IL which is a small suburb of Chicago. While he has been in Phoenix, AZ for 3.5 years and attending the Art Institute for three quarters, his heart is in Chicago. He says that he enjoys everything about cooking.