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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 bacon slices |
1 cup chopped onion |
3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices |
cooking spray |
1/2 cup water |
2 (14.5-ounce) cans fat-free, lower-sodium chicken broth |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 cups 1% low-fat milk |
4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided |
1/2 cup light sour cream |
4 teaspoons chopped fresh chives |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 3 minutes or until tender.
2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.
3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.
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