This creamy and flavorful soup is loaded with tender potato chunks, cheese and flavored with beer to create the perfect cold weather soup.
Keyword: Slow cooker
7Cpotatoeschopped into 1-inch pieces
8ozmild cheddar cheeseshredded
Pretzelsbacon crumbles and chives for garnish
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.