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- October 15, 2020 at 6:08 am #592697
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
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