Slow Cooker Baked Potato Soup

The original recipe comes from Family Circle magazine, but I've made a series of changes to allow for healthier ingredients and a creamier soup. It's delicious even days later, and it's quite filling. Better yet, the ingredients are so inexpensive!!

You need:

3 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
1 small sweet red pepper, seeded and chopped
1 head of broccoli, cleaned, cut, and blanched*
4 cups low-sodium chicken broth
2/3 cup half-and-half
1/3 cup sour cream, plus additional for garnish
1 tablespoon cornstarch
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, plus additional for garnish

Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and cheese. Spoon soup into bowls.Dollop each with sour cream and sprinkle with cheddar cheese, if desired.

*the original recipe calls for a 10 oz. bag of frozen broccoli, which you can use if you are short on time or if broccoli isn't in season.