**Technically, it isn't my recipe. I stole it from another blog site. I actually havn't even made it yet so I cannot vouch for its goodness. All I can say about it is it sounds quite yummy and warming...especially since it seems like we will bypass Fall altogether here in NC and are headed straight to Winter.**
Prep: 25 minutes
Cook: 8-10 hours (on low) or 4-5 hours (on high)
3 1/2 lbs. potatoes, 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 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 (optional)
1. In a 4-6 quart slow cooker, combine potatoes, sweet pepper, garlic and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8-10 hours or on high-setting for 4-5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese and the 1/2 cup of thinly sliced green onions. If desired, top individual servings with additional sliced green onions.
(You can also add more shredded cheese and some sour cream for extra flavor before you serve!)
I am planning on making this tomorrow...so I'll let you know if it is any good =)