In a 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic, and pepper; stir gently to mix. Pour broth and beer over vegetables. Cover; cook on Low setting for 6 to 8 hours. About 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.
By LRP from LWL, MA
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