Potato and Cheddar Soup

This was a simple crock pot dinner I was able to throw together in a few minutes on a busy cold winter day after my entire family had been sick for a week.  This is cheesy, flavorful, and filled with potatoes and carrots.  I paired this with Red Lobster Cheddar Biscuits with some added Old Bay Seasoning.

Ingredients:

2 pounds red potatoes peeled and chopped

2 cups baby carrots halved

1 sweet onion diced

3 cups low sodium chicken broth

1 cup nonfat plain Greek yogurt

2 cups shredded cheddar cheese

Optional fresh chives

Directions:

1. Place potatoes, carrots, and onions in the crock pot.  Pour chicken broth over top and mix.  Cook on low 6-8 hours or on high 4 hours.
2. Reduce heat to warm.  Add yogurt and fold in.  Add shredded cheese and mix in.
3. Top with extra cheese, fresh chives, and a biscuit if  you are so inclined.