My oldest daughter is a high school cheerleader. The football team made the playoffs…exciting right!? The only thing bad about it was the weather this past Friday. It was their first playoff game and it was cold and raining. It rained for the entire game. I was in a poncho under an umbrella, but it was still miserable. They were bright yellow ponchos. My husband said we looked like minions. We did!! The only thing I could think about was making soup.
I love baked potato soup. I used to make it with tons of potatoes and heavy cream. It was delicious, but way too fattening! I lightened it up by using less potatoes and fat free half and half. The best part is it was still delicious!
Slow Cooker Baked Potato Soup
Yield: 8 servings (approximately 1 cup per serving – 3 SmartPoints each)
- 2 cups potatoes, cubed
- 6 cups chicken broth
- 1/2 onion, chopped
- 1 teaspoon minced garlic
- 2 slices Canadian bacon, shopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fat free half and half
- 1/4 cup cornstarch
- In a 4 quart slow cooker, add the potatoes, chicken broth, onion, garlic, Canadian bacon, salt and pepper. Cook on high 2 hours.
- Add the 1/2 cup fat free half and half. Let mixture get hot again, about 15 minutes.
- Remove 1/2 cup of the broth from the slow cooker and put it in a small bowl. Add 1/4 cup of cornstarch and mix well. Add this back to the slow cooker and stir until well blended. Let the soup cook another 45 minutes, stirring again half way through. Total cook time 3 hours.
Add any garnishes that you like, but be sure to add the extra points. I added 1 tablespoon low fat cheddar cheese, 1 piece center cut bacon and green onions. It was 2 extra SmartPoints, but so worth it!!