Slow-Cooker Loaded Baked Potato Soup

By á-4202

This Loaded Baked Potato Soup recipe is made even more delicious with cheese, bacon and sour cream. Enjoy the scrumptious aromas while the slow cooker works.

Ingredients

• 8 slices bacon, chopped
• 1 onion, finely chopped
• 2 tablespoons flour
• 1 (32-ounce) carton fat-free reduced-sodium chicken broth, divided
• 3 pounds large baking potatoes (about 6), peeled, cut into 1/2 inch cubes
• 1 (8-ounce) package cheddar, shredded and divided
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup fresh chives or green onions, chopped

Preparation

Step 1

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use.

Add onions to drippings in skillet; cook and stir 5 minutes or until crisp-tender. Stir in flour; cook and stir 1 minute. Add 1 cup broth; cook and stir 2 minutes or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours).

Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1 1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 minutes or until heated through.

Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 seconds or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives (or green onions).