1 1/2 pounds russett 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 potatoes are somewhat softened, about 5 minutes, stirring 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 mixture to a blender and blend until smooth. Process the remaining mixture until smooth and add it all back to crockpot. If desired, you can leave some of the potatoes as is so that there are a few chunks.
Stir in cheddar cheese until melted. Stir in cream. Let soup heat through for about 5 minutes.
Serve with green onions sprinkled on top
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