For the cold winter nights!

Baked Potato Soup... Slow Cooker

I got this slow cooker recipe from a woman's magazine. I changed the recipe a little and added the carrot. Its super delicious and great on a cold night and paired with some garlic herb bread!!! This recipe is also great to prepare in the morning, and when you come home from work its practically done. Prepare the vegetables the night before to make that morning simple.

What you need...
3 1/2 pounds potato(I use red), peeled and diced into small pieces
1 red pepper seeded and chopped
10 ounces of broccoli, chopped
1 carrot peeled and diced
4 cups of low sodium chicken broth
1/2 cup half and half
1/2 cup sour cream
1 1/2 tablespoon corn starch
3/4 teaspoon of salt
1/2 teaspoon of pepper
2 scallions, thinly sliced
bacon or bacon bits
Shredded cheddar cheese

What to do...
1) combine potatoes, red pepper, broccoli, carrot in a slow cooker with chicken broth. Cover. On high cook for 3 hours or on low for 6 hours.
2)whisk half and half and sour cream until combined. Add corn starch, salt, and pepper.
3)When slow cooker is done slightly mash potatoes. Stir in the half and half/sour cream mixture.
4)Place in individual bowls and add toppings as desired...

Toppings
Shredded Cheddar
Sour Cream
Bacon
Scallions