Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 8 oz light cream cheese, softened and cubed
  • ½ cup plain non-fat Greek yogurt
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 4 slices lean turkey bacon, crisped and crumbled
  • 2 tbsp fresh chives, sliced thin

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, broth, thyme, salt, and pepper into the crockpot.
  2. Stir once to ensure the aromatics are distributed.
  3. Secure the lid and cook on Low for 6 hours (or High for 3 hours) until the potatoes are fork-tender.
  4. Use an immersion blender directly in the pot. Pulse 3-4 times to blend about 30% of the soup until thickened and cloudy, while retaining potato chunks.
  5. Stir in the cubed light cream cheese and Greek yogurt.
  6. Continue stirring on low heat for 15–20 minutes until the cheese is fully melted and the soup is smooth.
  7. Fold in the shredded cheddar cheese just before serving.
  8. Garnish with crumbled turkey bacon and sliced fresh chives.