Categories: Soups- Stews- Chowders

Ingredients

• 2 lbs. red potatoes, peeled and coarsely chopped
• 1 (12oz.) bottle blonde or brown ale
• 4 cups vegetable or chicken broth
• 1/2 tsp. ground black pepper
• 2 oz. cream cheese, softened
• 4 oz. shredded sharp cheddar cheese, plus more for serving
• snipped green onions or chives, for garnish

Directions

1. In a 6-quart slow cooker, combine the potatoes, beer, broth and black pepper. Cover and cook on low 7 hours or 4 hours on high, or until the potatoes are tender. Remove and reserve about 1 cup of the cooking liquid. Mash potatoes using a masher or immersion blender. If mixture is too thick, whisk in the reserved cooking liquid. Stir in the cheese and cook on low until cheese melts. Serve garnished with green onions and shredded cheese.

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