Recipe of the Week

Recipe of the Week
Beer Cheese Potato Chowder

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

Directions

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