Lightened Up Baked Potato Soup

	1 small uncooked red onion(s)
	1 clove(s) (medium) garlic clove(s), minced
	1 tsp Lawry's® Seasoned salt 25% less sodium
	1/2 tsp black pepper
	1/4 cup real bacon bits
	1 cup(s) fat-free half-and-half
	2 tsp dried parsley
	2 Tbsp all-purpose flour
	2 pound(s) uncooked red potatoes, scrubbed and cubed
	2 cans (14.5 each) chicken broth
	1. Cut potatoes into small pieces (leave skin on!). Place potatoes in crockpot and sprinkle flour over potatoes and mix together so that potatoes are lightly coated. 2. Stir in parsley, pepper, season salt, chicken broth, onion, garlic and bacon bits. 3. Cook on low 6-8 hours or on high 3-5. During the last hour of cooking, stir in the half and half. Makes 5 servings (Approx. 1-1/2 cups each) DOTS: 5 **Optional: We top ours with 28g of 2% cheddar cheese. This adds 2 DOTS per serving.