Prep: 40 mins | Total: 4 hrs 40 mins | Serves 8

Ingredients:

• 8 slices OSCAR MAYER Bacon, cut into ½-inch pieces
• 1 onion, finely chopped
• 2 Tbsp. flour
• 1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
• 1 pkg. (24 oz.) ORE-IDA STEAM N’MASH Cut Russet Potatoes
• 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
• ½ cup milk
• ½ cup sour cream
• ¼ cup chopped fresh chives

Instructions:

1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon, reserving 2 Tbsp. drippings in the skillet. Drain bacon on paper towels; refrigerate until ready to use.
2. Add onions to drippings in skillet; cook, stirring often, for 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour sauce into slow cooker and stir in remaining broth and potatoes. Cover and cook on LOW 4 to 5 hours (or HIGH 2 to 3 hours).
3. Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1½ cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
4. Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.