This soup was served at the main meal at Beer Camp several years ago.
It has always been a favorite of mine. It is great curing cold weather
and definitely fits the category of good soup recipes.

Ale'd Potato Soup

3 tablespoons butter
4 ounces Canadian bacon -- julienned
2 med onions -- minced
2 shallots -- minced
2 cups chicken stock
1 1/2 cups golden ale - I use Sierra Nevada Pale Ale
1 teaspoon dill weed
5 med baking potatoes -- peeled and cubed
2 cups light cream
Salt and pepper to taste
Chopped parsley or scallion for garnish

Fry Canadian bacon in butter until lightly browned. Remove and set aside.
Add onions and sauté until wilted. Add shallots and continue cooking until
a pale gold. Remove. In the same pot combine the stock, beer, and dill.
Add potatoes and slowly bring to a boil. Cook until the potatoes are soft.
Puree potatoes, I use an immersion blender. Return onions, shallots, and
Canadian bacon to the pot. Stir in the cream and heat, stirring until
bubbles begin to form around the edges. Remove from heat and adjust the
seasonings with salt and pepper. Serve in heated bowls garnished with
parsley or scallions if desired.

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