Makes 10 servings
- 1 3 oz. package bacon bits (or diced, cooked bacon strips)
- 4 lbs. (32 oz.) chicken or vegetable stock
- 2 lbs. potatoes, peeled and diced (any kind)
- 1 medium yellow onion, peeled and diced
- 4 Tbsp. butter
- ⅓ cup flour
- 1 12 oz. can 2% evaporated milk
- 1 cup shredded cheddar cheese
- ½ cup plain low-fat Greek yogurt
- 1 tsp. salt
- ½ tsp. freshly cracked pepper
- Optional: top with thinly sliced green onions, chives or dill
Add bacon, stock, potatoes and onion to a large slow cooker and stir to combine. Cook on high for 3-4 hours, or until potatoes are completely tender and cooked through.
Once the soup has cooked, melt butter in a small saucepan on the stove over medium-high heat. Once melted, whisk in the flour until completely combined and cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk, whisking continually. Let the mixture continue until it reaches a simmer, stirring occasionally. Mixture will be thick.
Immediately pour the milk mixture into the slow cooker with the rest of the soup and stir until combined. Add the cheese, yogurt, salt and pepper and stir until combined. Leftover soup can be stored for a few days in the refrigerator or frozen for later use.
Nutrition analysis per serving: 280 calories, 16 g fat, 16 g protein, 16 g carbohydrate, 1 g fiber, 950 mg sodium
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