Slow Cooker Baked Potato Soup

By Lorena_321

Ingredients

• 3 1/2 lbs. potatoes, peeled and cut into 3/4" pieces
• 1 small sweet red pepper, seeded and chopped
• 1 pkg. (10 oz.) frozen chopped broccoli
• 4 cups low-sodium chicken broth
• 1/3 cup half-and-half
• 1/3 cup reduced-fat sour cream, plus additional
• 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

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 bowls and dollop with sour cream. Sprinkle with cheddar cheese.