Ingredients
The following ingredients have 4 Servings
- 3 slices turkey bacon (nitrate-free, diced)
- 3 potatoes (large, washed and diced with skins on)
- 1 yellow onion (small, diced)
- 2 garlic cloves (minced)
- 2 cups chicken broth (or vegetable, low-sodium)
- 1 teaspoon dried basil
- 2 teaspoons dried thyme
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 cup neufchatel cheese (or cream cheese, fat-free)
- 1/2 cup plain Greek yogurt (or fat-free sour cream, divided)
- 1/4 cup cheddar cheese (low-fat, shredded)
- 3 green onions (sliced)
Instruction
- In small skillet cook 1 tablespoon of the diced bacon until crispy. Reserve and refrigerate.
- In slow cooker combine remaining uncooked bacon, potatoes, onion, garlic, broth, basil, thyme, salt, and pepper. Cook on high for 4 hours or low for 8 hours.
- Remove 2 cups of the soup and add to blender. Blend until smooth and return to remaining soup. Add Neufchatel cheese and 1/4 cup of the yogurt. Whisk until smooth.
- Ladle into serving bowls, top with refrigerated cooked bacon, a tablespoon of the remaining yogurt, shredded cheddar cheese, and green onion.
