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Heat the bacon fat over medium heat in a large pot. Cook the onions until soft & translucent, then add in garlic. Cook for several more minutes then de-glaze the pot with the beer, scraping all bits from the bottom. Add in the chicken stock, potatoes & rosemary, boil until potatoes are soft & tender. Puree with a blender until smooth. Add the milk, season to taste with s&p.
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