Slow-Cooker Beer and Cheese Potato Chowder

By EricS52

Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.

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 teaspoon pepper
• 1 (14-oz.) can chicken broth
• 1 (12-oz.) can beer
• 8 oz. (2 cups) shredded Cheddar and American cheese blend
• 1/2 cup whipping cream
• Rye bread, cut into cubes and toasted, if desired

Preparation

Step 1

Steps

Step 1
In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.


Step 2
Cover; cook on Low setting for 6 to 8 hours.

Step 3
About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.