BAKED POTATO SOUP

By bjnelson55

Slow cook 3 hours on high or 6 hours on low.

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 Tbsp. cornstarch
• 1-1/4 tsp. salt
• 1/2 tsp. black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• Shredded cheddar cheese (optional)

Details

Servings 8

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 the bowls and dollop each with sour cream. Sprinkle with cheddar cheese, fi desired.

195 calories per serving.