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.

2. Add onion to drippings in pan; sauté 3 minutes or until tender.

3. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray.

4. 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.

5. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese.

6. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated.

7. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.