Floral SeparatorBest Potato Soup Recipe

½ teaspoon black pepper 2 cups of 1% low-fat milk 4 ounces of reduced-fat sharp cheddar cheese, shredded (about 1 cup) ½ cup light sour cream 4 teaspoons chopped fresh chives

Put the chicken stock, onion, carrot, celery, garlic, thyme, bay leaf, and dried beans into a slow cooker.

Cook the bacon in a large nonstick skillet until crispy. Remove the bacon and crumble it.

Add the chopped onion to the skillet and cook for about 3 minutes until it's tender. 

Put the sliced potatoes and cooked onion into a 5-quart slow cooker that has been sprayed with cooking spray 

Mash the cooked potato mixture in the slow cooker using a potato masher. Stir in the milk and ¾ cup of shredded cheese.  

3 slices of bacon 1 cup chopped onion 3 pounds of baking potatoes, peeled and sliced thinly Cooking spray ½ cup water 2 cans (14.5 ounces each) of fat-free, low-sodium chicken broth ½ teaspoon salt

Ingredients

Serve the soup in bowls. Top each serving with a dollop of sour cream, a sprinkle of the remaining shredded cheese, crumbled bacon, and chopped chives. Enjoy!