INGREDIENTS
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1 to 1/2 pounds potatoes (I used baby gold potatoes)
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1/4 cup flour
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3 cups chicken broth
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12 oz beer
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/2 teaspoon thyme
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1/2 teaspoon celery salt
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12 oz shredded sharp cheddar (I used white)
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1 cup heavy cream
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Chives, chopped for garnish if desired