– 3 tsbp unsalted butter (plus 2 tbsp)
– 2 leeks (whites only), cleaned and sliced
– 3 cloves garlic, minced
– Salt and pepper
– 5 sprigs fresh thyme, leaves removed, minced
– 5 sprigs oregano, leaves removed, minced
– 3 tbsp all-purpose flour
– 1/2 C Eliot Ness Amber Lager
– 4 C chicken stock
– 1 bay leaf
– 8 medium baking potatoes, peeled and diced
– 1 C heavy cream
– 1/2 C grated Gruyère
– 1/2 C grated parmesan
– 1/2 C grated sharp cheddar
– Green onions, finely chopped, for garnish
– 3 strips crumbled bacon (optional, for garnish)