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|
|Calories from Fat: 136 (42%)|
|Amt Per Serving||% DV|
|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 %|
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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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