Directions

1. In a large pot, sweat onions in butter. Add garlic and bay leaf.

2. Add 1.5 of the beers and reduce down by 75%.

3. Reduce heat to barely a simmer and add in cream and the diced potatoes. Cook 45 minutes to an hour until the potatoes are soft. 

4. You could choose to puree the soup or leave the potatoes in nice bite size pieces, so it has some texture.

5. Slowly fold in the grated cheese until melted and season with salt and pepper to taste.  Hot sauce can be added if you like.

6. Use the remaining beer to adjust the consistency of the soup if it is too thick, or save it for yourself!