Baked Potato Soup

It is that time of year where soup ALWAYS sounds good. I kind of get bored of my "go to" recipes, so I love to find new ones! This is definitely a keeper, plus it cooks in a crock pot! 

Baked Potato Soup

3-1/2  pounds  potatoes, peeled and cut into 3/4-inch pieces
1    small sweet red pepper, seeded and chopped
1  package (10 ounces)  frozen chopped broccoli
4  cups  low-sodium chicken broth
1/3  cup  half-and-half
1/3  cup  reduced-fat sour cream, plus additional for garnish
1  tablespoon  cornstarch
1-1/4  teaspoon  salt
1/2  teaspoon  black pepper
4    scallions, trimmed and thinly sliced
4  slices  bacon, cooked and crumbled
Shredded cheddar cheese (optional)

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 scallions. Spoon soup into bowls.
Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.