• 2 lbs. potatoes
• 1 can condensed cream of potato soup (or your favorite flavor condensed cream soup) reduced-fat, reduced sodium okay
• 1 c. non-fat plain Greek yogurt (or non-fat sour cream)
• 1 onion, chopped and sauteed (or 1/2 c. dried minced onion, rehydrated with a couple Tbsp. of water)
• 1 c. shredded cheese (such as cheddar), optional
• ½ tsp. black pepper
• crumbled bacon, optional
Wash and peel the potatoes (or not). Cut the potatoes into bite-sized pieces (1″-1.5″ cubes). Boil the potatoes until a fork pierces easily. Drain and cool.
Mix the soup, yogurt, and onion together in a large bowl. Add the potatoes and ½ c. cheese and mix well.
Throw the mixture into a greased 3.5 qt. crockpot (spray with cooking spray) and sprinkle the top with remaining ½ c. cheese. Optionally, you may just mix all the cheese into the potatoes instead of putting any on top. You can put your crockpot insert into the fridge at this point and cook it in the morning. Otherwise, cook on high for 1.5 to 2 hrs. until the edges are starting to brown and the potatoes are heated through.