Loaded Baked Potato Soup

[mos]

Loaded Baked Potato Soup

8 slices bacon, cut into 1/2-inch pieces
1 onion, finely chopped
2 tbs flour
32-oz carton fat-free reduced-sodium chicken broth, divided
24-oz pkg frozen steam and mash cut russet potatoes
8-oz pkg triple cheddar cheese, shredded
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 tbs drippings in skillet. Drain bacon on paper towels.  Refrigerate until ready to use.

Add onions to drippings in skillet.  Cook and stir 5 min or until crisp-tender. Stir in flour.  Cook and stir 1 min. Add 1 cup broth.  Cook and stir 2 min or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth. Add potatoes.  Cover with lid. Cook on low 4 to 5 hours.

Use slotted spoon to transfer 4 cups potatoes to medium bowl.  Mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker.  Stir until melted. Stir in mashed potatoes and milk.  Cook covered, 5 min or until heated through.

Place bacon on paper towel-covered microwaveable plate. Microwave on high 20 to 30 sec or until heated through. Serve soup topped with bacon, remaining cheese, sour cream, and chives.  Serves 8

[Author]

Posts