CROCK POT LOADED BAKED POTATO SOUP
1/2 yellow onion, finely chopped and sautéed
3 cloves garlic, minced and sautéed
3-4 pounds baking potatoes, fully baked, flesh scooped out (discard skins)
2 cups low sodium chicken broth
1 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups 1% low-fat milk
8 oz. shredded reduced-fat sharp cheddar cheese, divided
1/2 cup nonfat plain Greek yogurt or sour cream, for topping
4 tsp chopped fresh chives or green onions, for topping
3 strips Godshall’s Precooked Turkey Bacon, for topping
Place onion, garlic, baked potato flesh and broth in an electric slow cooker coated with cooking spray; season with salt and pepper. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Mash mixture with a potato masher; stir in milk and 6 oz. cheese. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated.
Taste and adjust seasoning, if necessary.
Ladle soup into bowls. Top with Greek yogurt and remaining cheese. Sprinkle with bacon and chives.