Community Garden Magazine Issue Five January 2016 | Page 57

What You Need
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4 cups chicken broth

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6 cups potatoes, peeled and cut into ½-inch cubes

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2 celery stalks, diced

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1 cup chopped onion

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1 tsp. black pepper

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1-1/2 cups chopped OSCAR MAYER Fully Cooked Bacon

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1 cup light cream

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1 cup VELVEETA, cut into small cubes

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1 cup KRAFT Shredded Mild Cheddar Cheese

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6 oz. plain Greek yogurt

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4 Tbsp. cornstarch

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1/2 cup cold water

Make It
Tap or click steps to mark as complete
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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 s