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Home » Bell peppers » Smashed potato soup

Smashed potato soup

November 2, 2008 · WCC Administr@tr · Leave a Comment

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Tricia’s smashed potato soup

dsc00027-86871383-1/2 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.

Bell peppers, Cheese: Cheddar, Garlic, Green onions, Heavy whipping cream, Potatoes, Soups

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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