Slow-Cooker Baked Potato Soup
Recipe from Family Circle

Slow-Cooker Baked Potato Soup

by 4  people

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  • 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 
  • 1/3  cup 
    reduced-fat sour cream, plus additional for garnish
  • 1   tablespoon 
  • 1 1/4  teaspoons 
  • 1/2  teaspoon 
    black pepper
  • 4   
    scallions, trimmed and thinly sliced
  • 4   slices 
    bacon, cooked and crumbled
    Shredded cheddar cheese (optional)
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.
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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