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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.

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 14%

3 Stars 14%

2 Stars 14%

1 Stars 14%

Member Reviews ( 5 )

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Prep Time 20 min
Total Time 8 hr 20 min
Servings 5

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

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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

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.

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View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 10/12/2012 3:28:26 PM REPORT ABUSE BillswifeKim said:

Rating:

It sounded much better than it actually was. The kids would not eat it because it had a "weird taste." That was the beer. I have other cheesy potato soup recipes that I will make instead of this one.

This reply was: Helpful Inspiring

Posted 3/3/2012 7:58:20 PM REPORT ABUSE ChgoGrl78 said:

Rating:

Made this tonight. It was pretty bland. I used sharp cheddar and 2% milk and added cooked bacon at the table, I used an amber lager for the beer. Still tasted like it needed salt and was okay at best. I don't think I'll be making this one again.

This reply was: Helpful Inspiring

Posted 11/8/2011 11:45:08 AM REPORT ABUSE hockeydown said:

Rating:

Very easy to make. I made this with 1 cup skim milk instead of the cream. I omitted the onion, garlic, pepper & rye bread since I don't like those. The salt level was fine from the broth. I used light beer. The high setting on the crock pot was used and it finished in four hours. It tasted good.

This reply was: Helpful Inspiring