Categories: CrockPot, Soup

Ingredients

• 2 lb (6 medium) russet potatoes, peeled and chopped to 6 cups
• 1 medium onion, choped (1/2 cup)
• medium stalk celery chopped (about 1/2 cup)
• 1 garlic clove,minced
• 1/4 tspn pepper
• 1 can chicken broth
• 1 can beer
• 2 cups shredded Cheddar cheese
• 1/2 cup whipping cream

Directions

1. In 3-4 quart slow cooker, combine potatoes, onion, celery, carrots, garlic, and pepper. Stir gently to mix

2. Pour broth and beer over veggies

3. Cover and cook on low for 6-8 hours

4. About 10 minutes bfr serving coarsley mash vegetables with potatoe masher or fork

5. Add cheese and whipping cream, stir until cheese is melted.

6. Cover and cook 5 minutes longer until thouroughly heated.

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