Ingredients

• 3.5 pounds potatoes, peeled and cut into 3/4" pieces
• 1 small sweet red pepper, seeded and chopped
• 1 pkg. (10 oz) frozen chopped broccoli
• 4 c. low sodium chicken broth
• 1/3 c. half and half
• 1/3 c. reduced fat sour cream, plus additional for garnish
• 1 T. cornstarch
• 1 1/4 t. salt
• 1/2 t. black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• shredded cheddar cheese

Directions

1. Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.

2. In a small bowl, stir together half and half, 1/3 c. sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half and half mixture and scallions. Spoon soup into bowls.

3. Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese.

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