Elevate your favorite soup recipe with this Smashed Potato Soup.
What You Need
Original recipe yields 8 servings
3-1/2 pounds potato es, 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)
sliced green onion s (optional)
Reynolds® Slow Cooker Liner
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Let's Make It
Line a 5 to 6-quart slow cooker with a Reynolds® 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.
Combine potatoes, sweet pepper, garlic and black pepper in the slow cooker. Pour broth over all.
Cover and cook on low-heat setting for 8–10 hours or on high-heat setting for 4– 5 hours.
Carefully remove lid to allow steam to escape. 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.
Do not lift or transport liner with food inside. Cool slow cooker completely, spoon out excess liquid, remove liner and toss.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.