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)

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.