How can you miss with a great potato offering when the weather is crummy or just plain cold. This recipe even comes with variations except the guy in your life making it for you with a hot drink and a foot massage for dessert (as if!).
- 3 1⁄2 lbs potatoes, peeled and cut into 3/4-inch cubes
- 3⁄4 cup sweet pepper (yellow or red chopped -1 medium)
- 1 1⁄2 teaspoons bottled minced roasted garlic
- 1⁄2 teaspoon ground black pepper
- 5 cups chicken broth
- 8 slices bacon, crisp-cooked, drained, and coarsely chopped
- 2 cups shredded cheddar cheese (8 ounces)
- 1⁄2 cup whipping cream or 1⁄2 cup half-and-half or 1⁄2 cup light cream
- 1⁄2 cup thinly sliced green onion (4)
- 1⁄2 cup sour cream
- In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
- Stir in broth.
- Bring to boiling; reduce heat.
- Simmer, covered, for 20 to 25 minutes or until potato is tender.
- Use a potato masher to mash potatoes slightly.
- Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
- To serve, ladle soup into bowls.
- Top each serving with sour cream and remaining cheese.
- Makes 8 main-dish servings.
- Smashed Potato Chowder with Ham:
- Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
- Smashed Potato Chowder with Beans:
- Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.