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!).
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.