Beer and Cheese Potato Chowder Recipe
Homemade Cheese Soup

This homemade cheese soup recipe is a family favorite. Cheese soup that's got it all! Want to zest things up a little? Use pepperjack cheese with another cheese of choice. If you're looking for "man food," try adding some crumbled crisp bacon. YUMM! It goes great with garlic bread. A tasty treat!

Ingredients:

• 6 medium peeled and chopped potatoes
• 1 medium chopped onion
• 1 medium chopped stalk of celery
• 1 diced carrot
• 1 minced clove of garlic
• 1/4 tsp. freshly ground black pepper
• 1 (14 oz) can chicken stock
• 1 1/2 c. beer of choice
• 2 cups shredded Colby Jack cheese
• 1/2 c. whipping cream
• Rye, wheat, or your choice of bread, cut into cubes, toasted if desired for croutons (optional)
• Crumbled crisp bacon (optional)
  
  Directions:

1. In a crock pot, combine potatoes, onion, celery, carrot, garlic, and pepper; stir gently to mix. Pour chicken stock and beer over vegetables.
2. Set to low, cover, and cook 6 to 8 hours.
3. If adding bacon, I like to add it during last 30 minutes of cook time so it doesn't get too mushy. I also reserve a little to garnish the soup when served.
4. 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. (I prefer to dip garlic bread in my soup and skip the croutons. )
5. To make croutons, arrange a single layer of cubed bread on a cookie sheet. Toast in the oven at 350°F for about 10 minutes.
   
   
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