Beer and Cheese Potato Chowder

While looking at a newsletter I received, I came across this awesome sounding recipe for Slow Cooker Beer and Cheese Potato Chowder.

Slow Cooker Beer and Cheese Potato Chowder

Ingredients

• 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
• 1 medium onion, chopped (½ cup)
• 1 medium stalk celery, chopped (about ½ cup)
• 1 medium carrot, finely chopped (about ½ cup)
• 1 garlic clove, minced
• ¼ teaspoon pepper
• 1 (14-oz.) can chicken broth
• 1 (12-oz.) can beer
• 8 oz. (2 cups) shredded Cheddar and American cheese blend
• ½ cup whipping cream
• Rye bread, cut into cubes and toasted, if desired

Directions

1. 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.
2. Cover; cook on Low setting for 6 to 8 hours.
3. 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.

Tom actually cooked this recipe. At first taste, I thought that the beer flavor was a little heavy, but after a few bites it wasn't too bad. It definitely needed salt. The croutons were a great little addition, too. Tom was happy with the soup, which I'm pleased with, too. He thought the croutons were great by themselves, like a little snack.