Beer And Cheese Potato Chowder (crock Pot)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 5
• 6 cups russet potatoes, peeled and chopped
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon pepper
• 1 (14 ounce) can chicken broth
• 1 (12 ounce) can beer
• 8 ounces shredded cheese (cheddar and american blend)
• 1/2 cup whipping cream
• rye bread, cut into pieces

Recipe

• 1 in a 3-4 qt crock pot, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. pour broth and beer over vegetable.
• 2 cover and cook on low for 6-8 hours.
• 3 about 10 minutes before serving coarsely mash vegetables with potato masker 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.
• 4 rye croutons:.
• 5 arrange a single layer of cubed rye bread on a cookie sheet. toast them in a 350 oven for 15-20 minutes until the croutons are golden and dry.