Beer Cheese Potato Chowder
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2
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lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
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1
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medium onion, chopped (1/2 cup)
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1
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medium stalk celery, chopped (about 1/2 cup)
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1
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medium carrot, finely chopped (about 1/2 cup)
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1
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garlic clove, minced
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1/4
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teaspoon pepper
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1
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(14-oz.) can chicken broth
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1
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(12-oz.) can beer
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8
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oz. (2 cups) shredded Cheddar and American cheese blend
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1/2
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cup whipping cream
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Rye bread, cut into cubes and toasted, if desired
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DIRECTIONS:
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1.
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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.
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2.
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Cover; cook on Low setting for 6 to 8 hours.
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3.
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About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. (Coarsely mashing the cooked vegetables makes this soup thick and creamy.) Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons. Makes 5 servings.
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