3 large baking potatoes, peel and cut into 1/2-inch pieces
1/2 large yellow onion, chopped
2 (10 3/4 ounce) cans low-sodium low-fat chicken broth
1/8 cup margarine
1 teaspoon salt (to taste)
1/2 teaspoon white pepper
3/4 cup fat-free half-and-half
3/4 cup low-fat sharp cheddar cheese, shredded
2 tablespoons fresh chives, chopped
4 ounces low-fat sour cream
3 slices turkey bacon, cooked and crumbled
1. Combine first six ingredients in a slow cooker.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours, until potatoes are tender. Remove 1 cup of mixture and mash potatoes; return to cooker.
3. Add Half and Half, cheese, and chives; mix well. Heat thoroughly.
4. To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.