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 hrs.
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.
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