Slow Cooker Cheesy Beer and Potato Soup
This creamy and flavorful soup is loaded with tender potato chunks, cheese and flavored with beer to create the perfect cold weather soup.
Servings: 4 plus
Ingredients
- 7 C potatoes chopped into 1-inch pieces
- 1 C yellow onion chopped
- 3 cloves garlic minced
- 3 C chicken broth
- 12 oz beer
- 2 1/2 tsp salt
- 1 tsp pepper
- 1 C heavy cream
- 8 oz mild cheddar cheese shredded
- Pretzels bacon crumbles and chives for garnish
Instructions
- Peel and chop potatoes into 1-inch pieces.
- Add prepared vegetables, chicken broth, beer, salt and pepper to the bowl of a 5-6 quart slow cooker.
- Cook on high for 4 hours, or low for 8 hours.
- When initial cook time is up, add a third of the potatoes to a blender with heavy cream. Process until smooth. Return mixture to slow cooker with shredded cheese. Cook for an additional 30 minutes or until cheese is fully melted.
- Serve with preztels, bacon crumbles and chives.
Notes
Recipe serves roughly 4-8.
An original recipe from Baked by Rachel