Cooking Time:
8 - 10 hours on Low or 4 - 5 hours on HighServings:
8
Ingredients
3 lb. Klondike potatoes, cubed1 Yellow Onion, diced
2 Green Chills, peeled, deseeded and chopped
1 tsp. MInced Garlic
Salt & Pepper to taste
32 oz. Chicken Broth
1/2 c. Sour Cream
4 oz. Frozen Broccoli
12 oz. Sharp Cheddar Cheese, shredded
4 Green Onions, sliced
12 Pieces Cooked Bacon, Crumbled
So many great potato soups, and Slow Cooker Smashed Potato Soup is definitely one more to add to your great soups repertoire! YUM!
- Place diced potatoes, yellow onion, chiles, garlic, salt & pepper and chicken broth in a 6-Quart slow cooker. (Note: I like Klondike potatoes because you don’t have to peel them. If you use a different type, then peel prior to cooking.)
- Cover & Cook on Low for 6-8 hours.
- Carefully use a hand blender and slightly whip soup to break up potatoes into smaller pieces. (can do in batches if easier)
- Add sour cream, cheese and broccoli.
- Cover & Cook for an additional 30 minutes on Low.
- Top with bacon, green onions and cheese when serving.
NOTE: Easy to make this a vegetarian recipe by using vegetable broth instead of chicken broth and not adding the bacon!
Happy Crocking!
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XOXO,
Jenn
Do you know if this recipe freezes well? It sounds very tasty but I know I won’t be able to eat it all right away.
Hi there – yes, this is a good one to freeze. Happy Crocking!
This is fabulous. We made it this afternoon and I admit when I mashed up the potatoes I was really concerned that it had too much water but once I smashed the potatoes and added the broccoli, cheese and milk (we substituted milk for cream), it thickened up quite a bit and was fabulous!
I made this soup last night and is very tasty. Of course it didn’t look as good as this picture but was still really good.
Sounds great! One to add to my list of soups to try! Pinning it!!
What kind of chile do you use?