Crock Pot Potato Soup

Name: Crock Pot Potato Soup
Cook time: 8 min
Total time: 8 min
Yield: 8 servings
Ingredients: bacon slices; cup chopped onion; pound baking potatoes, peeled and cut into 1/4-inch-thick slices; Cooking spray; cup water; (14.5-ounce) cans fat-free, lower-sodium chicken broth; teaspoon salt; teaspoon freshly ground black pepper; cup 1% low-fat milk; ounce shredded reduced-fat sharp cheddar cheese (about 1 cup), divided; cup light sour cream; teaspoon chopped fresh chives

Cook: 8 min

Total: 8 min

Servings: 8

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 cups water
2 (14.5-ounce) cans fat-free , lower-sodium chicken broth
1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
2 cups 1% low-fat milk
4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup) , divided
1/2 cups light sour cream
4 teaspoons chopped fresh chives

Instructions

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; saute 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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