Smashed Potato Soup
Potatoes blend with cheddar cheese, cream, and roasted garlic in this chunky good-to-the-last-spoonful slow cooker soup recipe.
Recipe from Better Homes and Gardens
3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground 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
Sliced green onions (optional)
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Per Serving: cal. (kcal) 243, Fat, total (g) 11, chol. (mg) 37, sat. fat (g) 6, carb. (g) 30, fiber (g) 3, pro. (g) 8, sodium (mg) 644, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products