Beer And Cheese Potato Chowder (Crock Pot) - cooking recipe

Ingredients

6 cups russet potatoes, peeled and chopped
1 medium onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, finely chopped
1 garlic clove, minced
1/2 teaspoon pepper
1 (14 ounce) can chicken broth
1 (12 ounce) can beer
8 ounces shredded cheese (Cheddar and American blend)
1/2 cup whipping cream
rye bread, cut into pieces

Preparation

In a 3-4 qt crock pot, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetable.
Cover and cook on low for 6-8 hours.
About 10 minutes before serving coarsely mash vegetables with potato masker 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.
Rye Croutons:
arrange a single layer of cubed rye bread on a cookie sheet. Toast them in a 350 oven for 15-20 minutes until the croutons are golden and dry.