Baked Potato Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
3 1/2 lbs potatoes, peeled and cut into 3/4 inch piece1 small sweet red pepper, seeded and chopped1 pkg (10 oz) frozen chopped broccoli4 c low-sodium chicken broth1/2 cu half-and-half1/3 cup reduced-fat sour cream plus additional for garnish1 tbsp cornstarch1 1/4 tsp salt1/2 tsp black pepper4 scallions, trimmed and thinly sliced4 slices bacon, cooked and crumbledShredded cheddar cheese (optional)
3 hours high, 6 hours high
1. combine potatoes, red pepper and broccoli in slow cooker. Pour broth over top, cover and cook 3 hours high or 6 hours low or until potatoes are tender.
2. In a small bowl, stir together half-and-half, 1/2 cup sour cream, cornstarch, salt and pepper. Rmeove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.
3. Divide bacon among bowls and dollop each with sour cream. Sprinkler with cheddar cheese if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGGSGAMER.
1. combine potatoes, red pepper and broccoli in slow cooker. Pour broth over top, cover and cook 3 hours high or 6 hours low or until potatoes are tender.
2. In a small bowl, stir together half-and-half, 1/2 cup sour cream, cornstarch, salt and pepper. Rmeove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.
3. Divide bacon among bowls and dollop each with sour cream. Sprinkler with cheddar cheese if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGGSGAMER.
Nutritional Info Amount Per Serving
- Calories: 195.2
- Total Fat: 2.3 g
- Cholesterol: 8.1 mg
- Sodium: 1,475.1 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 5.5 g
- Protein: 7.3 g
Member Reviews