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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