Loaded Baked Potato Soup

Directions

• 1

  If using baked potatoes, remove skins and coarsely mash.  Cook bacon over medium heat until crisp.  Drain on paper towel; crumble and set aside. Reserve 1 teaspoon of drippings.

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• 2

  In reserved drippings, saute onions and celery over medium heat for 2-3 minutes. Add pressed garlic and cook for 1-2 minutes. Add broth, milk, potatoes, salt and pepper, and bring to a boil. Reduce heat and simmer for 10 minutes.

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• 3

  Stir in yogurt and ladle into 4 soup bowls.  Top with shredded cheese, crumbled bacon and green onions.

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