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.