Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup skim milk
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp lemon juice
  • 4 slices center-cut bacon, crisped and crumbled
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, thinly sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, broth, thyme, salt, and pepper into the slow cooker.
  2. Stir until the potatoes are fully submerged. Note: This ensures every piece cooks evenly.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until the potatoes are fork tender and fragrant.
  4. Use an immersion blender directly in the pot and pulse 3–4 times to blend about 30% of the potatoes into the broth until the liquid is velvety.
  5. Turn the slow cooker to the 'Warm' setting. Note: High heat can cause dairy to separate.
  6. Stir in the skim milk and Greek yogurt for 2 minutes until the soup is homogenous and steaming.
  7. Stir in the lemon juice to brighten the flavors.
  8. Garnish with crumbled bacon, shredded cheddar cheese, and sliced chives before serving.