Smashed Potato Soup
- 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 Facts (Smashed Potato Soup)
- Per serving:
- 243 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 37 mg chol.,
- 644 mg sodium,
- 30 g carb.,
- 3 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Kate Russell 1455 Days Ago
I made this today and it turned out really well! I followed the recipe for the most part. Very easy and tasty! Next time I think I might add a some bacon chunks, I think that would go really good with it. YUM.
Krista Seyrig 1470 Days Ago
I skipped the peppers because I don't like them at all, and added a tablespoon or so of salt, doubled the pepper and the garlic. The rest I kept the same and served with a sprinkle of cheese and some green onions on top. I also put out some warm, crusty bread on the side for dunking in the soup. Not too shabby!