Smashed Potato Soup

Potatoes blend with cheddar cheese, cream, and roasted garlic in this chunky good-to-the-last-spoonful slow cooker soup recipe.

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  • 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.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

nutrition information

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
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