3 large Russet potatoes, peeled and diced
1 medium sweet onion
2 cans (10 3/4 oz) low sodium low fat chicken broth
1/8 cup margarine
1 tsp salt
1/2 tsp white pepper
3/4 cup fat free half and half
3/4 cup low fat sharp cheddar cheese, shredded
2 tbsp fresh or dried chives, chopped
4 oz low fat sour cream
3 slices (or to liking) turkey bacon, cooked and crumbled
Combine first six ingredients in a slow cooker.
Cover and cook on high 4 hours or low 8 hours until potatoes are tender. Remove 1 cup of mixture and mash potatoes. Return to cooker.
Add half and half, cheese and chopped chives and mix well. Heat.
Top with sour cream, bacon and cheese (optional).
4 to 6 servings.