I wanted to give winter soup one last fling.  I sometimes go to Panera as they have great loaded baked potato soup but only have a few times a week.  I decided I would try to make it myself. I did not make a low-calorie version because in my opinion some things are made to enjoy.  I based my recipe on a recipe found here.

Ingredients

8 slices of bacon ( I used uncured turkey bacon)
1 diced medium onion
1 peeled and diced carrot
8 red potatoes cubed
1/4 cup flour
2 1/2 cups of fat-free chicken stock
salt and pepper
2 cups heavy whipping cream
2 cups 2% Greek Yogurt

Garnishes
Bacon
Shredded cheese
Sour Cream

Directions

• In a 6 quart stockpot fry the bacon until crisp. Remove bacon and drain on paper towels
• In bacon fat cook onions and carrots until onions are translucent
• Add potatoes and cook for about 4 minutes
• Add chicken stock
• Add flour and whisk constantly until well mixed
• Add 4 slices of cooked bacon.
• Season with salt and pepper
• Cook for about 20-25 minutes until potatoes are soft
• Mash some of the potatoes and thicken the soup
• Add whipping cream and yogurt and simmer for 5-8 minutes
• Note: I did add an additional 3/4 cup of stock to get a creamier base.

Ladle soup into bowls add garnishes and serve.