Potato Soup

3 tbsp butter
3 tbsp flour
1 1/2 cup milk
2 potatoes peeled and diced
1 medium onion, diced
few slices of pancetta diced.
1 1/2 cup cheddar cheese grated
1 bottle favorite beer
salt/pepper to taste
Sour cream and green onions for garnish.

Put your potatoes in salted boiling water and boil until they are tender, about 10 minutes or so. Saute the pancetta in a small fry pan until crisp. Remove from heat, drain on paper towel. Saute onion in the drippings until they are slightly carmelized. When potatoes are cooked, drain them, reserving a little of the cooking water, that you can use to thin the soup out if need be.

Make a white sauce by melting the butter, and then adding the flour and cook stirring constantly for about a minute or so. In increments, whisk in the milk. Be sure to incorporate all the flour/butter totally. Keep on medium or so heat, stirring occasionally until it starts to bubble. At this point, take off the heat, and stir in the cheddar cheese until it melts. Then slowly stir in the beer to taste. Add the potatoes and onions and stir well to incorporate. If it's too thick, add a little of the cooking water or more beer. Salt and pepper to taste.

Garnish with the pancetta, sour cream and green onions.