Smashed Potato Soup

10 ingredients
5 steps

Ingredients

  • 3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
  • 1/2 cup chopped yellow 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
  • 1/2 cup thinly sliced green onions
  • Chopped green onions, for garnish (optional)
  • 1 Reynolds(R) Slow Cooker Liner

Directions

  1. 1
    Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  2. 2
    Combine potatoes, sweet pepper, garlic and black pepper in the slow cooker. Pour broth over all.
  3. 3
    Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. 4
    Carefully remove lid to allow steam to escape. Mash potatoes slightly with a potato masher. Stir in whipping cream, Cheddar cheese and 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions.
  5. 5
    Do not lift or transport liner with food inside. Cool slow cooker completely, spoon out excess liquid, remove liner and toss.

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