LOADED POTATO SOUP

3 lbs Yukon Gold potatoes, peeled, cut into 3/4-inch pieces

2 bay leaves

8 cups lower-sodium chicken broth

2 ears of corn, kernels cut off the cob

1 1/2 cups frozen mixed vegetables, slightly thawed

1/2 cup sour cream

8 slices cooked bacon, broken into pieces

Chopped chives

Coat 6-quart slow cooker with nonstick cooking spray.

Scatter onion over bottom of cooker and top with the potatoes and bay leaves. Add half the broth. Place lid on cooker and cook on low until potatoes are tender, about 5 hours.

Allow mixture to cool slightly and discard bay leaves. Transfer soup to blender in batches. Cover and puree until smooth, adding last half of broth. Transfer back to the slow cooker.

Stir corn, vegetables, sour cream, and a dash of salt and pepper to suit your taste. Cook on low until heated through, about 30-45 minutes, before serving.

Garnish with the bacon and chives.

Yield: 8 servings

recipe and photo from First for women