CHEESY POTATO SOUP WITH BACON

I would never make this soup as I wouldn't make anything with all that chicken broth (those of you who follow my blogs know I don't have anything to do with chicken) but I figured many of you might like this. It is a recipe I received from Kraft Foods, thus their products are named in the recipe.

4

cups  chicken broth

6

cups  potatoes, peeled and cut into ½-inch cubes

2

 celery stalks, diced

1

cup  chopped onion

1

tsp.  black pepper

1-1/2

cups  chopped OSCAR MAYER Fully Cooked Bacon

1

cup  light cream

1

cup  VELVEETA, cut into small cubes

1

cup  KRAFT Shredded Mild Cheddar Cheese

6

oz.  plain Greek yogurt

4

Tbsp.  cornstarch

1/2

cup  cold water

PLACE chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.

ADD bacon to the slow cooker.

COMBINE cream, VELVEETA cubes, cheese and yogurt in a saucepan on the stove. Cook over low to medium heat until hot.

POUR cheese mixture into slow cooker, stirring constantly.

COMBINE cornstarch and cold water in a separate bowl, mixing well. Slowly add to slow cooker. Cook 30 more minutes are serve.