8 slices oscar mayer bacon cut into 1/2-inch pieces
8 oz triple cheddar cheese shredded with a touch of philadelphia, divided kraft
32 oz carton chicken broth fat-free divided reduced-sodium
0.5 cup knudsen cream sour
2 Tbsp flour
0.3 cup chives fresh chopped
0.5 cup milk
1 onion finely chopped
24 oz ore-ida steam n' mash cut russet potatoes
Equipment
bowl
frying pan
paper towels
microwave
slotted spoon
slow cooker
Directions
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.
