Baked Potato Soup

By á-2101

Ingredients

• 3 1/2 lbs. potatoes, peeled and cut into 3/4-in pieces
• 1 small sweet red pepper, seeded and chopped
• 1 package (10 oz) frozen chopped broccoli
• 4 C low-sodium chicken broth
• 1/3 cup half and half
• 1/3 c reduced-fat sour cream, plus additional for garnish
• 1 T cornstarch
• 1 1/4 t salt
• 1/2 t black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• Shredded cheddar cheese (optional)

Preparation

Step 1

1. Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hrs on HIGH or 6 hrs on LOW or until potatoes are tender.

2. In a small bowl, stir together half-and-half, 1/3 C sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.

3. Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.