Potato Soup

Ingredients

• 3 slices bacon 
• 3 pounds baking potatoes peeled cut into 1/4-inch-thick slices
• 0.5 teaspoon pepper black freshly ground
• 4 teaspoons chives fresh chopped
• 2 cups milk 1% low-fat
• 29 ounce lower-sodium chicken broth fat-free canned
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 1 cup sharp cheddar cheese shredded divided reduced-fat
• 0.5 cup cup heavy whipping cream light sour
• 0.5 cup water 

Equipment

• bowl
• frying pan
• ladle
• potato masher
• slow cooker

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon.
3. Add onion to drippings in pan; saut 3 minutes or until tender.
4. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray.
5. 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.
6. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese.
7. Sprinkle with bacon and chives.