BAKED POTATO SOUP

By Jaxson

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 teaspoons 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, V3 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.