Slow-Cooker Baked Potato Soup

Slow-Cooker Baked Potato Soup
Makes 8
Prep 10 m
Cook on HIGH for 3 hours or LOW for 6 hours



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 764 mg sodium, 5 g fiber, 2 g sat. fat, 16 mg chol., 9 g pro., 195 kcal cal., 4 g Fat, total, 30 g carb.