Slow-Cooker Loaded Baked Potato Soup

• 8 slices bacon, chopped
• 1 onion, finely chopped
• 2 Tbsp. flour
• 1 carton (1 L) 25%-less-sodium chicken broth, divided
• 3 lb. (1.4 kg) large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
• 2 cups Cracker Barrel Shredded Light Double Cheddar Cheese, divided
• 1/2 cup skim milk
• 1/2 cup light sour cream
• 1/4 cup chopped fresh chives

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp.
3. drippings in skillet.
4. Drain bacon on paper towels; refrigerate until ready to use.
5. Add onions to drippings in skillet; cook and stir 5 min.
6. or until crisp-tender.
7. Stir in flour; cook and stir 1 min.
8. Add 1 cup broth; cook and stir 2 min.
9. or until sauce comes to boil and thickens.
10. Pour into slow cooker.
11. Stir in remaining broth and potatoes; cover with lid.
12. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours).
13. Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth.
14. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted.
15. Stir in mashed potatoes and milk; cook, covered, 5 min.
16. or until heated through.
17. Place cooked bacon on paper towel-covered microwaveable plate.
18. Microwave on HIGH 20 to 30 sec.
19. or until heated through.
20. Serve soup topped with bacon, remaining cheese, sour cream and chives.

bacon, onion, flour, chicken broth, baking potatoes, cheddar cheese, milk, light sour cream, fresh chives

Taken from www.kraftrecipes.com/recipes/slow-cooker-loaded-baked-potato-soup-138108.aspx (may not work)