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Tuesday, 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.

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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
 
Posted by: Send a Meal AT 09:49 am   |  Permalink   |  0 Comments  |  Email
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