7 russet potatoes, peeled and cut into ½ - 1 inch cubes
1 onion, chopped
2 large stalks celery, chopped
1 c nonfat Greek yogurt or vegan yogurt
¼ c white whole wheat flour
5 c vegetable broth
salt and pepper
½ tsp garlic powder
1 tbsp. low sodium soy sauce
8 slices veggie bacon (you can sub regular bacon here) for topping
sour cream or Greek yogurt for topping
shredded cheddar cheese for topping
chopped green onions for topping
Instructions
Spritz a large slow cooker with nonstick spray.
Add the yogurt (not the topping!), flour, and 1 c broth, whisk until well combined. Add the remaining ingredients.
Cover the slow cooker and set to low for 8 hours or high for 4. Feel free to stir occasionally while cooking.
Once the potatoes soft, mash or use a stick blender to achieve your preferred consistency. I made mine fully smooth in there photos, but slightly chunky is good too.
Serve topped with bacon, sour cream or yogurt, cheddar cheese, and chopped green onions.
Notes
Nutritional estimate does not include toppings -- I'm not one to tell you how much cheese you should put on top!