The Ultimate Soups & Stews Book by Better Homes & Gardens

Author:Better Homes & Gardens
Language: eng
Format: mobi, epub
Publisher: Houghton Mifflin Harcourt
Published: 2013-03-20T07:00:00+00:00

smashed potato soup

prep: 25 minutes slow cook: 8 to 10 hours (low) or 4 to 5 hours (high)

makes: 8 servings

Potatoes blend with cheddar cheese, cream, and roasted garlic in this chunky, good-to-the-last-spoonful soup.

31⁄2 pounds potatoes, peeled and cut into 3⁄4-inch cubes

1⁄2 cup chopped yellow and/or red sweet pepper

11⁄2 teaspoons bottled roasted garlic

1⁄2 teaspoon ground black pepper

41⁄2 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 onion

Sliced green onion (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, cheese, and 1⁄2 cup green onion. If desired, top each servings with sliced green onion.

nutrition facts per serving: 243 cal., 11 g total fat (6 g sat. fat), 37 mg chol., 644 mg sodium, 30 g carb., 3 g dietary fiber, 8 g protein.

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