Spicy Cheddar Beer Soup

2 tablespoons butter

1 large onion, chopped

2 cloves garlic, minced

2 celery stalks, thinly chopped

2 medium russet potatoes, cut into 1-inch chunks

1 cup full-bodied beer

6 cups chicken or vegetable stock

½-1 teaspoon chipotle chili powder

½ teaspoon dry mustard

1 tablespoon Worcestershire sauce

3 cups shredded sharp cheddar cheese

¼ cup, or so, instant mashed potatoes

Salt and pepper, to taste

Sauté the onions in butter over medium-high heat until they are just brown. Stir in the garlic for a few seconds and then put the mixture into the crockpot. Add celery, potatoes, beer, stock and spices and stir.

Cover and cook on low for 6-8 hours, until the vegetables are tender. With a potato masher, mash up the potato chunks in the soup, until it is creamy, but still a bit chunky.

Add the cheese into the crockpot and cook on low, stirring occasionally, until melted. If the soup is not as thick as you'd like, slowly sprinkle in instant mashed potatoes until it has reached the consistency you desire. Season with salt and pepper.

Serves 6-8

Adapted from "The Gourmet Slow Cooker: Volume II by Lynne