What You Need:

6 medium potatoes, peeled and chopped
1 medium onion, chopped
1 medium stalk celery, chopped
1 medium carrot, chopped small
1 clove garlic minced
1/4 t pepper
1 (14 oz) can vegetable broth
1 (12 oz) can beer or non-alcoholic beer
1 (8 oz) pkg. cheddar cheese, shredded
1/2 C whipping cream

How to Make It:

Place the potatoes, onions, celery and carrots into a 6 qt. crock pot.
Add in the garlic and pepper and stir to coat the vegetables.
Pour the broth and beer into the mixture and stir to combine.
Cover and cook on the low setting 6 hours.
15 minutes before you are ready to serve the soup mash the vegetables with a potato masher.
Sprinkle the cheese into the crock pot.
Pour the whipping cream into the crock pot and stir until all the cheese has completely melted.
Recover and cook an additional 5 to 10 minutes or until hot through.

Serving Size: 6

Tip:

Cut some rye bread into cubes and toast in a single layer on a cookie sheet in a 350 degree oven for about 18 minutes or until crispy turning them occasionally for even browning. Add the toasted bread cubes to each bowl of soup just before serving.