Slow-Cooker Baked Potato Soup
- cal. (kcal) 195
- Makes: 8 servings
- Prep: 10 mins
- Cook: on HIGH for 3 hours or LOW for 6 hours
potatoes, peeled and cut into 3/4-inch pieces
small sweet red pepper, seeded and chopped
(10 ounces) frozen chopped broccoli
low-sodium chicken broth
reduced-fat sour cream, plus additional for garnish
scallions, trimmed and thinly sliced
bacon, cooked and crumbled
Shredded cheddar cheese (optional)
- Combine potatoes, red pepper and broccoli in slow-cooker bowl. Pour broth over 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 cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.
- Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.
Nutrition Information for Slow-Cooker Baked Potato SoupServings Per Recipe: 8
PER SERVING: 195 cal., 4 g total fat (2 g sat. fat), 16 mg chol., 764 mg sodium, 30 g carb. (5 g fiber), 9 g pro.