Slow-Cooker Baked Potato Soup
Recipe from Family Circle



by 4  people


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

Directions
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.
2.
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.
3.
Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.
Nutrition information
Per Serving: cal. (kcal) 195, Fat, total (g) 4, chol. (mg) 16, sat. fat (g) 2, carb. (g) 30, fiber (g) 5, pro. (g) 9, sodium (mg) 764, Percent Daily Values are based on a 2,000 calorie diet
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