Beer and Cheese Potato Chowder

Ingredients

• 2 pound(s) (6 medium) russet potatoes peeled and chopped
• 1/2 cup(s) (1 medium) onion chopped
• 1/2 cup(s) Celery chopped
• 1/2 cup(s) carrot finely chopped
• 1 clove(s) garlic minced
• 1/4 teaspoon(s) pepper
• 1 - 14 ounce(s) can chicken broth
• 1- 12 ounce(s) beer
• 2 cup(s) american and cheddar cheese blend shredded
• 1/2 cup(s) whipping cream
• rye bread or sourdough cut into cubes, toasted if desired
• pinch(s) cayenne pepper optional
• small can(s) green chilies optional

Preparation

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


3. 3. About 10 min 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 min or until thoroughly heated. Top with croutons.