Creamy Potato, Cheddar, and Ale Soup

---

Serves 4 to 6

Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: This hearty pub classic is surprisingly easy to make in a slow cooker. We started by microwaving the potatoes along with garlic and thyme to jump-start their cooking and help infuse the soup with flavor. Then we added chicken broth, beer, and a little dry mustard (to complement the cheddar flavor) and let the soup cook hands-off. Once the potatoes were tender and all of the flavors had melded, we transferred the soup to a blender and pureed it smooth. The starchy potatoes thickened the broth for an incredibly velvety, rich soup. Finally, we whisked in the cheddar (preshredded for ease) at the end of cooking to ensure that it did not break and curdle. A little heavy cream and a sprinkling of scallions were an elegant finish for our rustic soup. We prefer the milder flavor of American lagers here; darker beers can be bitter and distracting. See the sidebar that follows the recipe.

1½	pounds russet potatoes, peeled and cut into ½-inch pieces
1	cup chopped onion
2	tablespoons vegetable oil
2	teaspoons minced garlic
½	teaspoon dried thyme
1	teaspoon dry mustard
	Salt and pepper
4	cups chicken broth
1	cup beer
2	cups shredded cheddar cheese
½	cup heavy cream
3	scallions, sliced thin

1. Microwave potatoes, onion, oil, garlic, thyme, mustard, and ½ teaspoon salt in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth and beer. Cover and cook until potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.

2. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to slow cooker. Whisk in cheddar until evenly melted, then whisk in cream. Let soup sit until heated through, about 5 minutes. (Adjust consistency with extra hot broth as needed.) Season with salt and pepper to taste. Sprinkle individual portions with scallions and extra cheddar before serving.