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Slow-Cooker Beer and Cheese Potato Chowder
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Prep Time:
20 minutes
Total Time:
8 hours 20 minutes
Enhance creamy vegetable soup with a tangy beer twist for a deliciously balanced flavor profile.
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 (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
Instructions:
  • Place potatoes, onion, celery, carrot, garlic, and pepper in a 3 to 4-quart slow cooker, gently mixing everything together. Pour broth and beer over the vegetables.
  • Cover and simmer on Low for 6-8 hours.
  • About 10 minutes before serving, roughly mash the vegetables with a potato masher or fork. Stir in the cheese and whipping cream until the cheese is melted. Cover and cook for an extra 5 minutes until thoroughly heated. Garnish with croutons before serving.

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