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
- Combine potatoes, red pepper and broccoli in a slow cooker
- Pour broth over the 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 slow cooker cover and mash potatoes slightly.
- Stir in half-and-half mixture and scallions
- Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream
Published: Monday, April 16th, 2012