Friday, October 30, 2009


Since some of you were asking... (ok only Mar was ;)


3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/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 (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions on top (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.

I found the soup a tad bland so I added a little bit more garlic, you could even add some onion or onion powder according to preference. The green onions on top made it delicious. Perfect for a fall or winter day - enjoy Mar!

To give credit where it's due, I found this recipe at

1 comment:

TyandMar said...

YUM!! Looks delish!! Can't wait to try it. Soup season is officially on! Great performance last night. I can't believe you're doing Singin'... You crazy play girl you. How do you do it?
Party tomorrow at 5pm!! Be there.