“He gives strength to the weary. ” – Isaiah 40:29
Russet potatoes slow-cooked with chicken broth, almond milk, Greek yogurt, and reduced-fat cheddar, topped with crispy turkey bacon. Comfort food with smart swaps.
Ingredients
- 2 lbs russet potatoes, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 cup unsweetened almond milk (or low fat milk)
- ½ cup plain Greek yogurt
- 2 Tbsp butter
- ¾ cup reduced fat shredded cheddar
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 slices turkey bacon, crumbled
- Green onions
Instructions
Add potatoes, onion, garlic, and broth to crockpot. Cook on LOW 6 hours or HIGH 3 hours until tender.
Mash some potatoes for thickness. Stir in butter, almond milk, and Greek yogurt.
Season and add cheese. Serve topped with turkey bacon and green onions.
Nutrition
Nutrition Calories: 290 | Fat: 9g | Carbs: 34g | Sugar: 4g | Protein: 11g