Amber's Slow Cook Potato Soup

6 large Yukon Gold potatoes, peeled and cut into ½ inch cubes
40 ounces low-fat chicken broth
1-teaspoon salt
1-teaspoon black pepper
⅛ teaspoon red pepper flakes
6 carrots, peeled and thinly sliced
½ sweet yellow onion, diced
2 cloves garlic, peeled and minced
2-3 tablespoons olive oil
1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
1½ cups fat-free half-and-half
1½ cups low-fat cheese, cheddar or Gruyere work well
2 tablespoons fresh chives, chopped
12 peices of bacon cooked and chopped

Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.

Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.

Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
Add diced onion to the carrots and cook on medium-high until onion is translucent.

Add minced garlic and sauté 30 seconds more.

Add sautéed carrots, onion and garlic to the potato broth mixture.
Cook on HIGH for 2-3 hours or until potatoes have softened.
Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.

Add herbs, half-and-half, cheese, chives and bacon. Mix well.

Once cheese has melted, ladle soup into bowls and garnish.
Enjoy.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALYNN713.