Ingredients

• 6 slices cooked bacon*, diced
  
• 3–4 cups chicken or vegetable stock
  
• 2 lbs Yukon gold potatoes**, peeled (if desired) and diced
  
• 1 medium white or yellow onion, diced
  

• 4 Tbsp bacon grease* (or butter)
  
• 1/3 cup all-purpose flour
  
• 1 (12 oz) can 2% 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 to taste)
  
• 1/2 tsp freshly cracked black pepper  

• Sliced green onions or chives
  
• Extra shredded cheese
  
• Extra turkey bacon
  
• Sour cream  

Instructions

1. Load the Slow Cooker:
   Add the cooked bacon, 3 cups of stock, diced potatoes, and onion to your slow cooker. Stir to combine.  
   • Cook on low: 6–8 hours
     
   • Cook on high: 3–4 hours
     until the potatoes are tender.  
2. Make the Roux:
   In a small saucepan, melt the butter (or bacon grease) over medium-high heat.
   Whisk in the flour and cook for 1 minute, stirring occasionally.
   Gradually whisk in the evaporated milk until smooth.
   Bring to a simmer and cook until thickened.  
3. Combine:
   Pour the thickened milk mixture into the slow cooker. Stir well.
   Add the cheddar cheese, Greek yogurt (or sour cream), salt, and pepper. Stir until combined.
4. Adjust Texture:
   • For a thicker soup, mash about half the potatoes directly in the slow cooker.
     
   • For a thinner soup, add 1–2 cups of warmed stock.  
5. Serve:
   Taste and adjust seasoning if needed. Serve warm with your favorite toppings.
   Leftovers can be refrigerated in a sealed container for up to 3 days. (Not recommended for freezing.)  

Notes

• Turkey Bacon: Cook it however you like — pan-fried, baked, or even pre-cooked. If frying, dice it first so it crisps up evenly. You can use a little butter or olive oil in place of bacon grease when making your roux for that same rich flavor.
• Potatoes: Yukon golds are ideal for their buttery flavor and creamy texture. Russet or red potatoes also work.
• Vegetarian Option: Use vegetable stock, skip the bacon, and add 2–3 tsp Old Bay seasoning for flavor.

Nutrition