Baked Potato Soup


4 large baking russet potatoes

1/2 cup white onion, finely chopped

1 quart chicken broth

3 tsp minced garlic

1/4 cup butter

1/2 tsp salt

1/2 tsp pepper

1 cup half-and-half

1 cup Cheddar cheese, shredded

3 oz plain Greek yogurt

8 slices bacon

green onions for garnish

bread bowls, if desired


Peel the potatoes and chop into small cubes.

Place the potatoes, onions, chicken broth, garlic, butter, salt, and pepper in the crock pot.

Cover and cook on high for 4 hours.

With about 20 minutes remaining, begin to cook the bacon. Drain, and crumble into bite-size pieces.

After 4 hours, the potatoes should be tender. Add in the cream and the cheese, stirring until smooth.

Mix in the bacon, leaving a few pieces aside for garnish. 

Serve, and garnish with cheese, Greek yogurt, remaining bacon, and green onions.