Prep: 25 minutes; Slow cook: 8 to 10 hours (low), 4 to 5 hours (high) 

3 1/2   pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth  
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
Sliced green onions (optional)

1. In slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. Cover. Cook on low 8 to 10 hours or high 4 to 5 hours.

2. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onion. Top individual servings with additional sliced green onion if desired. Makes eight servings. 

Nutrition facts per serving: 243 calories, 11 g total fat, (6 g saturated fat), 37 mg cholesterol, 644 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.