3 1/2 pound potatoes, peeled and cut into 3/4 inch pieces
1 pkg frozen chopped broccoli
4 cups chicken broth
1/3 cup half/half
1/3 cup sour cream
1 tablespoon cornstarch
1 1/4 teaspoon salt
1/2 teaspoon pepper
4 scallions
4 slices bacon, cooked and crumbled
cheddar cheese
Combine potatoes and broccoli in slow cooker bowl. Pour broth over top, cover and cook 3 hours on high, or 6 hours on low (I found I had to cook it a little longer) or until potatoes are tender.
In small bowl, stir together half/half, 1/3 cup cour cream, constarch, salt and pepper. Remove cover and mash potatoes slightly. Stir half and half mixture and scallions. Spoon soup into bowls.
Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese.
Taken from FamilyCircle.com
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