Here’s the perfect recipe to chase away chills on a cool night. Best of all, turkey bacon and reduced-fat canned soup keep things on the lighter side.
—JUDITH WEBB BLUE SPRINGS, MO
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
2 green onions, chopped
2 teaspoons canola oil
1 package (28 ounces) frozen O’Brien potatoes, thawed
2 cups 2% milk
1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
6 turkey bacon strips, diced and cooked
1/2 cup shredded cheddar cheese
1. In a small skillet, saute onions in oil until tender. In a 5-qt. slow cooker, combine the potatoes, milk, soup and onions.
2. Cover and cook on low for 6-7 hours or until heated through. Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.
TOP TIP
Looking to jazz up your slow-cooked soup? Add a garnish before serving for extra color, flavor and texture. Easy ideas include: finely chopped green onions or chives, minced fresh parsley, shredded cheese, diced cooked bacon, sesame seeds, a dollop of sour cream or even crushed tortilla chips.