baked potato soup

By granolagina

Ingredients

• 3-1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
• 1 small sweet red pepper, seeded and chopped
• 1 package (10 ounces) frozen chopped broccoli
• 4 cups low-sodium chicken broth
• 1/3 cup half-and-half
• 1/3 cup reduced-fat sour cream, plus additional for garnish
• 1 tablespoon cornstarch
• 1-1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• Shredded cheddar cheese (optional)

Preparation

Step 1

Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.
Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.

Nutrition Facts
Servings Per Recipe 8 servings
Amount Per Serving
Calories 195
Total Fat (g) 4
Saturated Fat (g) 2
Cholesterol (mg) 16
Sodium (mg) 764
Carbohydrate (g) 30
Fiber (g) 5