Slow Cooker Beer and Cheese Potato Chowder

Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.

–

Save & Share

Servings 5

false

( 11 ) Ratings

11 Ratings

5 Stars

4 Stars 33%

3 Stars

2 Stars 17%

1 Stars

Member Reviews ( 12 )

7e678d72-7b68-438f-b4d1-a2175e14da44

ingredients 11
Prep Time 20 min
Total Time 8 hr 20 min

Ingredients

2: lb. (6 medium) russet potatoes, peeled, chopped (6 cups)

1: medium onion, chopped (1/2 cup)

1: medium stalk celery, chopped (about 1/2 cup)

1: medium carrot, finely chopped (about 1/2 cup)

1: garlic clove, minced

1/4: teaspoon pepper

1: (14-oz.) can chicken broth

1: (12-oz.) can beer

8: oz. (2 cups) shredded Cheddar and American cheese blend

1/2: cup whipping cream

: Rye bread, cut into cubes and toasted, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.

EXPERT TIPS

toggle

Expert Tips

Use nonalcoholic beer instead of regular beer. Use milk in place of the whipping cream.

Coarsely mashing the cooked vegetables makes this soup thick and creamy.

Ladle this chowder into huge mugs and garnish each serving with rye bread croutons. To make croutons, arrange a single layer of cubed rye bread on a cookie sheet. Toast them in the oven at 350°F for 15 to 25 minutes, or until the croutons are golden and dry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 445
Calories from Fat: 205),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 14g, 14% ),
Cholesterol: 70mg; 70%;
Sodium: 860mg; 860%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 12%;
Calcium: 28%;
Iron: 6%;

Exchanges:

2 Starch; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

BeMo

report Posted Mar. 9, 2013 1:10 PM

And, I forgot to mention that instead of the bread cubes on top, we used canned french fried onions. Nice addition of flavor!

BeMo

report Posted Mar. 9, 2013 1:04 PM

Thank you for the comments about it being too thick. So, I added about a cup and half of V8 juice and another half a can of chicken broth. Delicious!

Ladybug100

report Posted Jan. 29, 2013 7:25 AM

To OneCoffeeMom's question. I have frozen potato soup in the past and found that it seems kind of grainy when thawed. It still tastes fine, just not real smooth texture. Go ahead. I am anxious to make this recipe.

Leannamal

report Posted Jan. 14, 2013 8:29 AM

This soup had good flavor but it was WAY too thick. It was almost just like eating glorified mashed potatoes and calling it a soup. The next time I make this I will be sure to add some milk to the broth when the potatoes and vegatables are cooking. I hope this will alter the consistancy.

tcbj

report Posted Dec. 17, 2012 3:29 PM

I like popcorn instead of crotons