Cut the richness of cheese and cream with the tang of beer in this dense and flavorful vegetable soup.
Slow-Cooker Beer and Cheese Potato Chowder
- Prep Time 20 min
- Total 8 hr 20 min
- Servings 5
- Ingredients 11
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
Instructions
-
Step1In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
-
Step2Cover; cook on Low setting for 6 to 8 hours.
-
Step3About 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.
Nutrition
445
Calories
23g
Total Fat
16g
Protein
41g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 445
- Calories from Fat
- 205
- Total Fat
- 23g
- 35%
- Saturated Fat
- 14g
- 70%
- Cholesterol
- 70mg
- 23%
- Sodium
- 860mg
- 36%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 12%
- 12%
- Calcium
- 28%
- 28%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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