Peel the potatoes and boiled, drained of water, leaving a small amount of water as to become homogeneous mixture at crease. Creased well (can be used to press potatoes) with butter and salt, add the broth, little by little, until we get a thick cream soup. Back the soup on the stove, which is low (if very strong, the soup boil over beer) and add the cream and beer, bring to the boil add the remaining spices and thyme and simmer for a few minutes. Serve with grated cheese or toasted bread cubes.