Smashed Potato Chowder With Variations - cooking recipe

Ingredients

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 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

Preparation

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.
VARIATIONS:
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.