Loaded Baked Potato Soup

Hello from Nashville!  Today a rain-soaked morning turned into one of those perfect early fall days that I've been waiting for all summer.  A high of only 75?  I'll take it!  It's been a great day to watch the Vols win and eat some Loaded Baked Potato Soup from the crock pot!  This is a lightened-up version of a traditional potato soup.  I know, it doesn't look light, does it?  But check me out...

Traditional Potato Soup:  Creamy consistency and flavor from cream, butter, and/or evaporated milk.  Piled high with cheddar, bacon, and sour cream.  High fat, high calorie, you get the idea.

My Version:  Flavor from onion, garlic, and replacing water with low cal but flavorful chicken broth.  Creamy consistency from using Yukon gold potatoes rather than russet, from mashing potatoes using a hand masher, and from using fat free half and half.  Garnished with center cut lean bacon, a sprinkle of low fat cheddar, low fat sour cream, and chives.

Try it!  You'll never believe it's figure-friendly!

Loaded Baked Potato Soup

4 lbs potatoes (I used Yukon gold)

1 large onion 

3 cloves garlic

28 oz chicken broth

2 cups half and half (I used fat free)

salt and pepper, to taste

Peel and dice potatoes and add to slow cooker.  Top with diced onion and garlic.  

Add chicken broth.  The broth will not quite cover the potatoes.  Add salt and pepper.  Cook on low for 7-8 hours or high for 4 hours.  

Mash potatoes with hand masher (not completely - you still want some potato chunks in there).

Then add half and half.

Cook another 20 minutes or until heated through.  Serve, topped with crumbled bacon, chives, shredded cheddar, and sour cream.  I served with Jalapeno Cheddar Corn Muffins.  Enjoy!

This recipe is adapted from thecountrycook.com.  Serves 8.