Baked Potato Soup

Ingredients:

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


Instructions:

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.

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