Prep
30-60 mins
Cook
4 HRS
Calories
290
Ingredients
8 slices
OSCAR MAYER Bacon, cut into 1/2-inch pieces
1
onion, finely chopped
2 tbsp
flour
1 carton
(32 oz.) fat-free reduced-sodium chicken broth, divided
1 pkg
(24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1 pkg
(8 oz.) Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup
milk
1/2 cup
sour cream
1/4 cup
chopped fresh chives
Instructions
Step 1
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.
Step 2
Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or HIGH 2 to 3 hours).
Step 3
Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
Step 4
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.