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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