Crock pot recipes are some of my favorites during the winter. Not only does it make the house smell amazing, but it’s also wonderful to come home from work and have dinner ready. I have always loved a thick & creamy comfort soup, especially when it’s chilly outside and snow covers the ground. This is my version of a healthier baked potato soup. Still very delicious minus the guilt! One thing it’s missing: scallions. Pregnancy brain hit my at the grocery store.
8 organic golden potatoes
1 1/2 cups organic fat free chicken broth
1 1/2 cups organic almond milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices uncured turkey bacon
Throw potato, milk, sour cream, chicken broth, half the chives, s&p into crock pot and slow cook for 4 hours.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.