Smashed Potato Soup
Ready in 5 hours
3 1/2 pounds Potatoes; , peeled and cut into 3/4-inch cubes
1/2 cup Chopped yellow or red sweet pepper
1 1/2 teaspoon Bottled roasted garlic
1/2 teaspoon 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
Shredded cheddar cheese
In a 4- to 6-quart slow cooker combine potatoes, sweet pepper, garlic, and black pepper.
Pour broth over all.
Cover ; 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, the 1 cup shredded cheddar cheese, and green onions.
To serve, ladle soup into serving bowls.
Top with sour cream and additional cheddar cheese.