For months I have looked for a Potato and Cheese soup. This soup needs to cook on low heat for at least six hours. The red pepper flakes add flavor and a small touch of color. If you don't cook with alcohol you could use a nonalcoholic beer. I am sure it would work to use one can of condensed cheddar cheese soup. Don't forget to add the rye croutons.
Potato Cheese Chowder
2 lbs russet potatoes peeled chopped
1 medium onion chopped
1 medium stalk celery chopped
1 medium carrot finely chopped
1 garlic clove minced
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 can chicken broth
1 can of beer preferably dark
8 oz shredded Cheddar and American Cheese blend
1/2 cup whipping cream
In 3 to 4 quart stock pan combine potatoes, onion, celery, carrot, garlic and pepper stir gently to mix. Pour broth and beer over vegetables. Cover cook on very low heat for 6 to 8 hours. About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese whipping cream; stir until cheese is melted. Cover; cook an additional 10 minutes or until thoroughly heated. Top with rye croutons.
Arrange single layer of cubed rye bread. Butter and sprinkle garlic salt. Toast for 15 to 25 minutes until golden and dry.