Take-out Tuesday, Slow Cooker Vegetable Beer Cheese Chowder

the Painted Apron

9 years ago

You can enjoy this version of beer cheese soup without guilt because it is loaded with vegetables and is made with broth instead of cream

You can also add as much or as little cheese as you like

The potatoes break down during cooking making the soup creamy without any cream 😋

The hardest part is chopping a few vegetables

You can use whatever combo you have on hand, and I actually sort of cleaned out my fridge with spinach that was looking a little tired, leafy celery stalks, leftover deli sandwich ham

Saute the onion and then toss in the peppers, celery and ham

When the vegetables have all softened add the spinach and cover it so it wilt down

Put the broth and potatoes in the slow cooker

Add the vegetable mixture

Season well with salt and pepper

Add beer, garlic powder and stir

Cover and cook on low 7-8 hours or on high for 3-4 hours

30 minutes before serving add cheeses, replace cover and let cheese melt into the soup

Stir again and serve

Slow Cooker Vegetable Beer Cheese Chowder

Course Main Course, slow cooker, Soup

Cuisine American

Keyword beer cheese soup, cheesy vegetable chowder, potato vegetable soup, slow cooker potato soup

Prep Time 15

Cook Time 7

Servings 4

Ingredients

1 bag 20 oz Simply Potatoes Shredded Hash Brown potatoes [in the refrigerated deli section] or use frozen hash browns
1 large sweet onion chopped
1 red pepper chopped
1 cup chopped celery
3 cups fresh spinach
3 cups chicken broth
1 cup beer
1 cup chopped ham optional
1 T butter
1 T olive oil
salt and pepper
1 tsp garlic powder
3 oz flavorful cheese like Manchego or Gruyere
3 oz shredded Parmesan

Instructions

Saute onion in butter and olive oil until soft. Add ham, celery and pepper.
When vegetables have softened add spinach and cover for several minutes until spinach wilts down.
Put the broth in a sprayed or lined slow cooker.
Add potatoes. Add cooked vegetables, ham and beer.
Season well with salt, pepper and garlic powder.
Cover and cook on low 7-8 hours or high 3-4 hours.
30 minutes before serving add cheese and additional beer if soup seems too thick.
Taste and adjust seasoning if necessary.
Cover and cook for 15-30 minutes to melt cheese and stir well before serving. Makes 4-6 servings