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pounds potatoes, peeled and cut into 3/4-inch cubes
cup chopped yellow and/or red sweet pepper
teaspoons bottled roasted garlic
teaspoon ground black pepper
cups chicken broth
cup whipping cream, half-and-half, or light cream
cup shredded cheddar cheese (4 ounces)
cup thinly sliced green onions
Sliced green onions ((optional)
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.
- Total Fat (g)11
- Saturated Fat (g)6,
- Cholesterol (mg)37,
- Sodium (mg)644,
- Carbohydrate (g)30,
- Fiber (g)3,
- Protein (g)8,
- Percent Daily Values are based on a 2,000 calorie diet