-3 pounds of red skin or Yukon gold potatoes, diced
-3 celery hearts, chopped
-1 medium onion, chopped
-4 cups of low sodium chicken stock
-1.5 cups fat free half & half
-shredded cheddar cheese
-salt & pepper (to taste)
1. Place the potatoes, celery, onion, chicken stock, salt & pepper in the Crock Pot. Cover and cook on low for 5 hours or high for 3.
2. After the first round of cooking time is done, add in the half & half and cook for an additional hour on low. If you prefer a thicker soup, add in 3 heaping tablespoons of flour and stir well so it dissolves.
3. With 10-15 minutes left, cook your turkey bacon so it is nice and crispy (I do mine on a paper towel int he microwave).
4. Ladle the soup into bowls, top with the crispy bacon and shredded cheddar cheese (could add chives and Greek yogurt (sour cream sub) to the toppings too, if you wish!).