Slow Cooker Loaded Baked Potato Soup

INGREDIENTS:

1. 8 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
   
2. 1 onion, finely chopped
3. 2 Tbsp. flour
4. 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
5. 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
6. 1 pkg. (8 oz.) shredded cheddar cheese, divided
7. 1/2 cup milk
8. 1/2 cup sour cream
9. 1/4 cup chopped fresh chives
   

DIRECTIONS:

• Cook and stir bacon in large Skillet on medium heat until crisp. Remove bacon from Skillet with slotted spoon, reserving 2 Tbsp. drippings in Skillet. Drain bacon on paper towels; refrigerate until ready to use.
  
• Add onions to drippings in Skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook 1 min., stirring constantly. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into Slow Cooker sprayed with cooking spray. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
• Use slotted spoon to transfer 4 cups of the potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining potato mixture in Slow Cooker; cook and stir until melted. Add mashed potatoes and milk; mix well. Cook, covered, 5 min. or until heated through.
• Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.
  

This recipe was used with permission from Kraft Foods.