Phantom Canyon Smoked Gouda and Blonde Ale Soup

8 c. chicken stock
6 c. Queen's Blonde Ale (or any blonde ale)
1 1/2 lb. potatoes, peeled and chopped
6 c. heavy cream
2 lb. smoked Gouda cheese, shredded
1 tsp. salt
Pinch white pepper

Bring stock, potatoes, and beer to a boil. Reduce heat to a simmer and cook until potatoes are tender. Purée mixture. Return to heat; add cream, salt, and pepper. Bring to a boil and simmer for 5 to 7 minutes. Remove from heat and stir in cheese.