Smashed Potato Soup

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



by 45  people


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Ingredients
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    3 1/2  pounds 
    potatoes, peeled and cut into 3/4-inch cubes
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    1/2  cup 
    chopped yellow and/or red sweet pepper
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    1 1/2  teaspoons 
    bottled roasted garlic
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    1/2  teaspoon 
    ground black pepper
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    4 1/2  cups 
    chicken broth
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    1/2  cup 
    whipping cream, half-and-half, or light cream
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    1   cup 
    shredded cheddar cheese (4 ounces)
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    1/2  cup 
    thinly sliced green onions
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    Sliced green onions (optional)

Directions
1.
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
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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