I checked out Gina's recipe at Skinnytaste, and though I highly recommend making it, I didn't have all of the ingredients, so I used what I had in this one.
You can use reduced-fat cheese and turkey bacon, but I prefer the full-fat versions, as I think it adds more taste without using as much. (And let's face it - turkey bacon ain't no substitute for pork bacon.)
- 5 Russet potatoes (I used small-to-medium, so you could use two large ones)
- 1c low-sodium chicken stock
- 2c skim or 1% milk (I used skim - you could also used fat-free half and half)
- Large handful chives (1/4c or so? I love chives.)
- 1/2 c 2% Greek yogurt
- Shredded sharp cheddar cheese
- Sea salt and cracked black pepper
- Tony Chachere's Creole seasoning
- 3 slices bacon, halved and cooked
- Boil the hell outta the potatoes. I scrubbed and peeled them, then diced into fairly small chunks so they'd cook faster. I then threw them in the pot, filled it so it was barely covering the potatoes, and boiled them for about an hour, hour and a half until the water had nearly evaporated.
- Pour in the milk, chicken stock, salt, pepper and seasoning, then blend with your immersion blender. If you don't have one, I HIGHLY recommend investing. Mine was around $38 on Amazon, and I use it all the time for Bunny's purees, soups, sauces, etc. So much easier than pouring hot liquid into the blender, then back into the pot. Simmer as long as you'd like, stirring constantly to make sure the soup doesn't get too dry.
- About 15 minutes before serving, add the yogurt and chives and stir together. Taste, and add in additional seasoning if you'd like.
- Serve hot with the cheese and a half slice of crumbled bacon; you can use about a tablespoon of cheddar, or add more if you're feeling particularly indulgent.