Slow Cooker Beer and Cheese Potato Chowder
Slow Cooker Beer and Cheese Potato Chowder from the Pillsbury site!
- lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
- medium onion, chopped (1/2 cup)
- medium stalk celery, chopped (about 1/2 cup)
- medium carrot, finely chopped (about 1/2 cup)
- garlic clove, minced
- teaspoon pepper
- (14-oz.) can chicken broth
- (12-oz.) can beer
- oz. (2 cups) shredded Cheddar and American cheese blend
- cup whipping cream
- Rye bread, cut into cubes and toasted, if desired
- 1In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
- 2Cover; cook on Low setting for 6 to 8 hours.
- 3About 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.
Use nonalcoholic beer instead of regular beer. Use milk in place of the whipping cream.
Coarsely mashing the cooked vegetables makes this soup thick and creamy.
Ladle this chowder into huge mugs and garnish each serving with rye bread croutons. To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast them in the oven at 350°F for 15 to 25 minutes, or until the croutons are golden and dry.
Servings # 5
- # of ingredients 11
- prep time 20 Min
- total time 8 Hr 20 Min