Slow-Cooker Cheesy Potato Soup with Bacon

• 4 cups 25%-less-sodium chicken broth
• 2 lb. (900 g) potatoes, peeled, cut into 1/2-inch cubes Safeway 2 pkg For $5.00 thru 02/09
• 2 celery stalks, finely chopped
• 1 onion, finely chopped
• 1 tsp. black pepper
• 1 cup light cream
• 250 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1 cup Cracker Barrel Shredded Old Cheddar Cheese
• 3/4 cup plain low fat Greek-style yogurt
• 10 slices cooked bacon, chopped
• 1/4 cup corn starch
• 1/2 cup cold water

1. Combine chicken broth, potatoes, celery, onions and pepper in slow cooker; cover with lid.
2. Cook on LOW 4 to 6 hours (or on HIGH 2 to 3 hours).
3. Microwave cream, Velveeta, shredded cheese and yogurt in microwaveable bowl on HIGH 3 min.
4. or until Velveeta is completely melted and mixture is well blended, stirring after each minute.
5. Add to slow cooker along with the bacon; mix well.
6. Whisk corn starch and water in small bowl until blended.
7. Add to slow cooker; stir until blended.
8. Cook, covered, on HIGH 30 min.
9. or until thickened.

celery stalks, onion, black pepper, light cream, cheddar cheese, yogurt, bacon, corn starch, cold water

Taken from www.kraftrecipes.com/recipes/slow-cooker-cheesy-potato-soup-bacon-174768.aspx (may not work)