Potato Soup.

Potato Soup is a cold day staple at our house.  Good for warming the body and the spirit.  I usually pair it with fresh from the oven hot bread with honey and butter, or served in a bread bowl with cheese sprinkled over it all. More often than not I use left over potatoes from the night before, which of course reduces prep and cook time making it a fast week day meal.

3 bacon slices

1 cup chopped onion

3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices

Cooking spray

1/2 cup water

2 (14.5-ounce) cans fat-free, lower-sodium chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups 1% low-fat milk

4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided

1/2 cup light sour cream

4 teaspoons chopped fresh chives

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; stir around for about 3 minutes or until tender.
2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.
3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.

It can also be done in the crock pot on low for 4 hours, just up the liquid added by half a cup.