Potato Soup Ingredients 3 bacon slices 1 cup chopped onion 3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices Cooking spray 1/2 cup water 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups 1% low-fat milk 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided 1/2 cup light sour cream 4 teaspoons chopped fresh chives Preparation 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 3 minutes or until tender. 2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. 3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.
Posted on: Mon, 15 Sep 2014 23:42:33 +0000
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