Steps:
- Cut 6 oz. VELVEETA into 1/2-inch cubes. Add to large slow cooker along with olive oil, onion, garlic, sweet potatoes, vegetable broth and water; season with black pepper. Cover and cook on LOW for 4 hours.
- Remove cover. Using an immersion blender, purée soup until smooth or of desired consistency. Check seasoning and divide soup among 8 bowls.
- Shred remaining VELVEETA. Top each serving of soup with VELVEETA, chives, bacon, jalapeño slices, radish slices, and sour cream.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
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