Baked Potato Soup

  • 3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces
  • 1 small sweet red pepper, seeded and chopped
  • 1 (10 oz.) pkg frozen chopped broccoli
  • 4 cups chicken broth
  • 1/3 cup half-and-half
  • 1/3 cup reduced-fat sour cream, plus additional for garnish
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 scallions, trimmed and thinly sliced
  • 4 slices bacon, cooked and crumbled
  • shredded cheddar cheese for garnish
  1. Combine potatoes, red pepper and broccoli in a slow cooker
  2. Pour broth over the top
  3. Cover and cook 3 hours on high, or 6 hours on low (or until potatoes are tender)
  4. In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt, and pepper
  5. Remove slow cooker cover and mash potatoes slightly.
  6. Stir in half-and-half mixture and scallions
  7. Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream
Published: Monday, April 16th, 2012
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