Winter is the perfect time for soups. I can't think of anything more heartwarming and cozy than a big bowl of soup (unfortunately my husband disagrees - he hates soup, and he didn't particularly like this one, even with lots of cream and cheese).I ate a huge bowl of this soup for dinner, and had an equally huge bowl of it for lunch the next day. I did try to freeze the leftovers, but they didn't thaw very well and tasted weird. I recommend trying to eat this within a few days of making it.
Smashed Potato Soup
Ingredients:
***I added chopped bacon to this soup and it was fantastic - you can't go wrong with bacon!***
3 ½ lbs potatoes, peeled and roughly chopped into cubes
½ cup chopped yellow or red pepper
1 ½ tsps. chopped garlic
½ tsp ground black pepper
4 ½ cups broth
½ cup heavy whipping cream
1 cup shredded cheddar cheese
½ cup sliced green onions (next time I'll omit these, I didn't care for their taste in this soup)
Directions:
Combine potatoes, peppers, garlic and broth in a crockpot.
Cook on low for 8-10 hours. Slightly mash the potatoes with a fork, then add the cream, cheese, and onions. Top with bacon if desired. Enjoy!
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