Beer and Cheese Potato Chowder (Crock Pot)

“Serve with rye bread croutons. From Pillsbury.”
READY IN:
8hrs 20mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  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.

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