Ingredients:

  • 3 lbs red potatoes, unpeeled and cubed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter, cubed
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 8 oz low-fat cream cheese, softened
  • ½ cup plain non-fat Greek yogurt
  • 1 cup skim milk
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices center-cut bacon, cooked and crumbled
  • 3 tbsp fresh chives, sliced

Instructions:

  1. Toss the cubed red potatoes, diced onion, minced garlic, broth, butter, salt, and pepper into the crock pot. Note: Ensure potatoes are evenly cubed for consistent cooking.
  2. Stir everything together, cover with the lid, and cook on Low for 8 hours or High for 6 hours until the potatoes are fork tender and the aroma is savory and rich.
  3. Use a potato masher or an immersion blender to partially blend the soup. Stop when about 30% of the potato chunks are still intact for that rustic texture.
  4. In a small bowl, whisk together the softened cream cheese, Greek yogurt, and milk until the mixture is smooth and velvety.
  5. Take one ladle of the hot soup and slowly whisk it into the cream mixture. Note: This tempers the dairy so it doesn't curdle when it hits the pot.
  6. Pour the tempered cream blend back into the crock pot and stir gently to combine.
  7. Turn the heat to low and stir in the shredded cheddar cheese until it is completely melted and glossy.
  8. Ladle into bowls and garnish with the crumbled bacon and sliced chives for a smoky, fresh finish.