Beer & Cheese Potato Soup

By á-47

Ingredients

• 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
• 1 medium onion, chopped (1/2 cup)
• 1 medium stalk celery, chopped (about 1/2 cup)
• 1 medium carrot, finely chopped (about 1/2 cup)
• 1 garlic clove, minced
• 1/4 tea. pepper
• 1 (14 oz) can chicken btroth
• 1 (12 oz) can beer
• 8 oz. (2 cups) shredded Cheddar and American cheese blend
• 1/2 cup whipping cream

Preparation

Step 1

In a 3-4 qt. slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.

Cover, cook on low for 6-8 hours.

About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping, stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated.