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© Meredith Corporation. All rights reserved. Used with permission.
In a 4- to 6-quart slow cooker, combine potatoes, bell pepper, garlic and black pepper. Pour broth over all.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream (or half-and-half or light cream), Cheddar and green onions. If desired, top individual servings with additional sliced green onions.