Slow-Cooker Baked Potato Soup
Courtesy of Kraft Kitchens
Servings: 8
Prep Time: 40 Min. Cook Time: 4 Hr. What you need:
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+ 8 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
+ 1 onion, finely chopped + 2 Tbsp. flour + 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided + 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes + 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided + 1/2 c. milk + 1/2 c. BREAKSTONE'S or KNUDSEN Sour Cream + 1/4 c. chopped fresh chives What to do:
1. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use.
2. 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 (or HIGH 2 to 3 hours). 3. 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. 4. 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. 8 servings, about 1 cup each |