Smashed Potato Soup

By prairiemama

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

Ingredients

• 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)

Preparation

Step 1

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.