lb baking potatoes, peeled and cut into 1/4-inch thick slices
1/2
cup water
29
oz no-salt-added chicken stock
2
tsp ground black pepper
12
oz frozen broccoli pieces
12
oz frozen cauliflower florets
2
cups low-fat milk
1
cup shredded, reduced-fat Cheddar cheese, divided
1/2
cup plain nonfat Greek yogurt, divided
4
chopped chives, optional
Directions
1.
Cook turkey bacon in a large nonstick skillet over medium heat until crisp. Remove turkey bacon from pan, crumble, and set aside. Add yellow onion to drippings in pan; saute three minutes or until tender.
2.
Coat 5 quart or larger slow cooker with nonstick cooking spray. Place potato slices and sauteed onions in slow cooker. Add water, chicken stock, black pepper, broccoli, and cauliflower into slow cooker; stir.
3.
Cover. Cook on Low for 8 hours or until tender.
4.
Mash mixture with a potato masher. Stir in milk and 3/4 cup shredded cheese. Increase heat to High; cover and cook on High for 20 minutes or until soup is thoroughly heated.
5.
Ladle soup into bowls. Top with 1 tablespoon shredded cheese, 1 tablespoon Greek yogurt, crumbled turkey bacon, and optional chives.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Jenny Allen
