
Send a Meal BlogTuesday, January 24 2012
Potatoes blend with cheddar cheese, cream, and roasted garlic in this chunky good-to-the-last-spoonful slow cooker soup recipe.
Prep Time: 25 mins Total Time: 4 hrs 25 mins Servings: Makes 8 servings. SEE MORE BETTER HOMES AND GARDENS RECIPES Ingredients 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes1/2 cup chopped yellow and/or red sweet pepper1-1/2 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. Nutrition Facts Calories 243, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 37 mg, Sodium 644 mg, Carbohydrate 30 g, Fiber 3 g, Protein 8 g. Percent Daily Values are based on a 2,000 calorie diet Comments:
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