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Baked Potato Soup

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195 calories per serving
8 servings

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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)

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 each with sour cream. Sprinkle with cheddar cheese, if desired.

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