Ingredients
- 5 slices turkey or pork bacon diced
- 3 tbsp unsalted butter
- 1 cup diced white or yellow onion
- 4 cloves garlic minced
- 1/4 cup whole wheat flour
- 2 cups low-sodium vegetable stock
- 2 cups unsweetened almond milk warmed
- 1.5 lb. Yukon gold potatoes diced
- 1 cup reduced-fat sharp cheddar cheese shredded
- 1/2 cup plain Greek yogurt
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
Instructions
- In a large stockpot, cook the bacon over medium-high heat until crispy. Transfer to a plate, leaving 3 tablespoons of drippings in the pot.
- Sauté the onion in the pot for 5 minutes until soft. Add garlic and cook for another 1-2 minutes until fragrant.
- Stir in the whole wheat flour and cook for 1 minute. Gradually mix in the vegetable stock, followed by the almond milk and potatoes.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes until potatoes are tender.
- Add the cheddar cheese, Greek yogurt, salt, pepper, and cooked bacon bits. Adjust seasoning if necessary.
- Serve warm with optional toppings or store in the refrigerator for up to 3 days.
- DEVOUR!