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Slow-Cooker Baked Potato Soup

Slow-Cooker Baked Potato Soup

Nutrition Facts
  • cal. (kcal) 195
  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: on HIGH for 3 hours or LOW for 6 hours
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by 17 people
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Ingredients

  • 3 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
  • 1 small sweet red pepper, seeded and chopped
  • 1 package (10 ounces) frozen chopped broccoli
  • 4 cups low-sodium chicken broth
  • 1/3 cup half-and-half
  • 1/3 cup reduced-fat sour cream, plus additional for garnish
  • 1 tablespoon cornstarch
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 scallions, trimmed and thinly sliced
  • 4 slices bacon, cooked and crumbled
  • Shredded cheddar cheese (optional)

Directions

  1. 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.
  2. 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.
  3. Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.

Nutrition Information for Slow-Cooker Baked Potato Soup

Servings 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.

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