- 6 slices cooked bacon, diced
- 3-4 cups chicken or vegetable stock
- 2 pounds Yukon gold potatoes, peeled (if desired) and diced
- 1 medium white or yellow onion, peeled and diced
- 4 tbsp. bacon grease* (or butter)
- 1/3 cup all-purpose flour
- 1 (12-ounce) can evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 1 tsp. Kosher salt, or more to taste
- 1/2 tsp. freshly-cracked black pepper
- Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Add bacon, 3 cups stock, potatoes and onion to the bowl of a large slow cooker; stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup finishes cooking, melt the butter in a small saucepan on the stove over medium-high heat. Whisk in the flour until it is completely combined; cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, watching for it to get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper; stir until combined. To make soup thicker, use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker). To make soup thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)