ounces shredded cheese (Cheddar and American blend)
1⁄2
cup whipping cream
rye bread, cut into pieces
NUTRITION INFO
Serving Size: 1 (515) g
Servings Per Recipe:
5
AMT. PER SERVING% DAILY VALUE
Calories: 432.6
Calories from Fat 185 g43 %
Total Fat 20.6 g31 %
Saturated Fat 12.7 g63 %
Cholesterol 61.7 mg
20 %
Sodium 740.9 mg
30 %
Total Carbohydrate
42.7 g
14 %
Dietary Fiber 4.9 g19 %
Sugars 3.4 g13 %
Protein 15.6 g
31 %
Advertisement
DIRECTIONS
In a 3-4 qt crock pot, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetable.
Cover and cook on low for 6-8 hours.
About 10 minutes before serving coarsely mash vegetables with potato masker 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.
Rye Croutons:
arrange a single layer of cubed rye bread on a cookie sheet. Toast them in a 350 oven for 15-20 minutes until the croutons are golden and dry.