15 Slow Cooker Recipes for the Week

Baked Potato Soup (via Family Circle)
Makes: 8 servings
Prep: 10 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
3 ½ pounds potatoes, peeled and cut into ¾-inch pieces
1 small sweet red pepper, seeded and chopped
1 – 10oz package frozen chopped broccoli
4 cups low sodium chicken broth
1/3 cup half-and-half
1/3 cup reduced fat sour cream
1 tablespoon cornstarch
1 ¼ teaspoons salt
½ teaspoon pepper
4 scallions, trimmed and thinly sliced
4 slices bacon, cooked and crumbled
Shredded cheddar cheese (optional)

Directions
1. Combine potatoes, red pepper and broccoli in slow cooker. Add in broth. Cover and cook for 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
2. In a small bowl, stir together half-and-half, sour cream, cornstarch, salt and pepper. Remove cover of slow cooker, slightly mash potatoes, then stir in scallions and half-and-half mixture.
3. Spoon soup into bowls and top with bacon and cheddar cheese.