Lunch: Slow-Cooker Beer and Cheese Potato Chowder
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
Instructions
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. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.
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Nutrition Facts
Serving Size: 5
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |