Running Mama Cooks

I follow my cousin Katy's awesome blog, Tangerine Hearts, and came across this recipe the other day. She blogs about Fashion, recipes, and life in general. My favorite posts are her "What the Fug" segmants that highlight interesting (hideous and ugly) new trends in fashion. Definitely check her out!

This crockpot soup caught my eye because it looked so easy and yummy, plus it was easy to make this typically heavy soup on the lighter side. We really enjoyed it!

Smashed Potato Soup
adapted from Better Homes & Gardens Slow Cooker Family Dinners cookbook by way of Tangerine Hearts

Ingredients:

3 1/2 pounds potatoes, cut into 3/4-inch cubes
1/2 chopped yellow pepper
1/2 chopped red pepper
4 cloves garlic, minced
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
1/2 cup heavy cream (I used fat free half and half)
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
4 strips low sodium bacon, diced (I used turkey bacon)
additional sliced green onion

Directions:
In crockpot, combine potatoes, peppers, garlic and black pepper. Pour chicken broth all over.

Cover and cook on low-heat setting for 8 to 10 hours. Meanwhile cook chopped bacon until crispy, set aside.

After 8 to 10 hours mash potatoes slightly with a potato masher. Stir in cream, cheddar cheese and the 1/2 cup green onions.

Top individual servings with additional sliced green onion, bacon and cheddar cheese.

This recipe makes 8 servings; 243 calories per serving (without toppings).