SLOW-COOKER LOADED BAKED POTATO SOUP

Slow-Cooker Loaded Baked Potato Soup image

Explore this Slow-Cooker Loaded Baked Potato Soup recipe! Bring together cheese, bacon and sour cream in this scrumptious slow-cooker soup.

Provided by My Food and Family

Time 4h40m

Yield 8 servings, about 1 cup each

Number Of Ingredients 9

Ingredients

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 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives

Steps:

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.
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).
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.
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.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g