Beer And Cheese Potato Chowder (Crock Pot)

• 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

1. 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.
2. Cover and cook on low for 6-8 hours.
3. 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.
4. Rye Croutons:
5. 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.

russet potatoes, onion, celery, carrot, garlic, pepper, chicken broth, beer, shredded cheese, whipping cream, rye bread

Taken from www.food.com/recipe/beer-and-cheese-potato-chowder-crock-pot-159211 (may not work)