▢1 1/2 pounds of russet potatoes, peeled and cut into 1/2-inch pieces
▢1 cup chopped onion
▢1/3 cup chopped celery
▢2 garlic cloves, minced
▢2 tablespoons Vegetable oil
▢1/2 teaspoon salt
▢1 teaspoon dry mustard
▢1/2 teaspoon dried thyme
▢1/4 teaspoon crushed red pepper flakes
▢1/4 teaspoon black pepper
▢4 cups chicken broth
▢1 cup beer
▢2 cups shredded cheddar cheese
▢1/2 cup heavy cream
▢2 green onions, sliced
Place potatoes, onion, celery, garlic, oil, salt, dry mustard, thyme, red pepper flakes, and black pepper in a large microwave-safe bowl.
–Stir to combine.
Microwave until the potatoes are slightly softened, about 5 minutes, be sure to stir halfway through.
Transfer mixture to a 6-quart or larger slow cooker.
Add chicken broth and beer. Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours.
Transfer half of the mixture to a blender and blend until smooth. Process the remaining mixture until smooth and add it all back to the crockpot.
Stir in cheddar cheese until melted. Stir in the heavy cream and let the soup heat through for 5-10 minutes.
…and don’t forget to serve with green onions sprinkled on top.
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