Smashed Potato Chowder With Variations

• 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

1. In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
2. Stir in broth.
3. Bring to boiling; reduce heat.
4. Simmer, covered, for 20 to 25 minutes or until potato is tender.
5. Use a potato masher to mash potatoes slightly.
6. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
7. To serve, ladle soup into bowls.
8. Top each serving with sour cream and remaining cheese.
9. Makes 8 main-dish servings.
10. VARIATIONS:
11. Smashed Potato Chowder with Ham:
12. Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
13. Smashed Potato Chowder with Beans:
14. 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.

potatoes, sweet pepper, garlic, ground black pepper, chicken broth, bacon, cheddar cheese, light cream, green onion, sour cream

Taken from www.food.com/recipe/smashed-potato-chowder-with-variations-334488 (may not work)