1Prep - Peel and cube potatoes into 1/2 inch pieces. Peel and slice very thinly your carrots and celery. Mince garlic. Slice Green onions - reserving some for topping
2In a soup pot add a little olive oil (over med heat) saute your onions, carrots, celery and garlic. For about 5 minutes till softened
3Add cubed potatoes and Chicken Stock. Season with salt, pepper, both mustards and cayenne. Bring to a boil then reduce heat to med -low. and cook for 45-1hour covered. Potatoes will be good and soft
4Add your beer the last 15 minutes of cooking time. When potatoes are soft I use a stick blender to blend the soup together (could use a hand blender) or a potato masher - my children like it smooth so I use the stick blender.
5After blended add your cheese and half and half. Stir together till blended...simmer for 5 minutes
6Serve with croutons or toast points and the remaining green onion. Can top with grated parmesean as well.