Smashed Potato Soup

Ready in 5 hours

Cubes of potatoes melt into broth and mingle with cheese, cream, and a spoonful of roasted garlic to yield a rich, creamy-chunky soup.


3 1/2 pounds Potatoes; , peeled and cut into 3/4-inch cubes
1/2 cup Chopped yellow or red sweet pepper
1 1/2 teaspoon Bottled roasted garlic
1/2 teaspoon Black pepper
4 1/2 cups Chicken broth
1/2 cup Whipping cream, half-and-half, or light cream
1 cup Shredded cheddar cheese; , (4 ounces)
1/2 cup Thinly sliced green onions
Sour cream
Shredded cheddar cheese

Original recipe makes 8 Servings



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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Calories Per Serving: 326 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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