Smashed Potato Soup
Cubes of potatoes melt into broth and mingle with cheese, cream, and a spoonful of roasted garlic to yield a rich, creamy-chunky soup.
Yield: 8 Servings Ready in 5 hours
favorite of 61 people 61 people want to try
Verified by twojocks
|3 1/2 poundsPotatoes; , peeled and cut into 3/4-inch cubes|
|1/2 cupChopped yellow or red sweet pepper|
|1 1/2 teaspoonBottled roasted garlic|
|1/2 teaspoonBlack pepper|
|4 1/2 cupsChicken broth|
|1/2 cupWhipping cream, half-and-half, or light cream|
|1 cupShredded cheddar cheese; , (4 ounces)|
|1/2 cupThinly sliced green onions|
|Shredded cheddar cheese|
Smashed Potato Soup Preparation
In a 4- to 6-quart slow cooker combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, the 1 cup shredded cheddar cheese, and green onions. To serve, ladle soup into serving bowls. Top with sour cream and additional cheddar cheese.
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