Cubes of potatoes melt into broth and mingle with cheese, cream, and a spoonful of roasted garlic to yield a rich, creamy-chunky soup.
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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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 326 | ||
Calories from Fat: 136 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 49.7mg | 15 % | |
Sodium 326mg | 11 % | |
Potassium 927.8mg | 24 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 32.1g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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