Loaded Baked Potato Soup

• 1.5 tbsp. olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 medium-sized creamer potatoes (roughly 2.5 lbs.), diced
• 3 cups chicken stock
• 1/2 cup plain yogurt (Greek-style Yogurt is perfect here)
• Toppings:
• 1 cup chopped spinach
• 6 slices bacon, cooked til crisp
• 6 oz. shredded cheddar cheese
• 1 - 2 jalapeno or serrano peppers, thinly sliced
• 1/2 cup sour cream or plain yogurt
• More topping ideas:
• Green onions
• Chives
• Diced tomato
• Fresh salsa
• Sauteed or steamed Broccoli
• Sauteed mushrooms
• Anything you like to put on your baked potato goes!

1. Set a large, heavy-bottomed pot over medium heat. Once it's hot, add the oil, onion and garlic and cook for 5 minutes, or until the onions are just starting to become translucent.
2. Add the diced potatoes and simmer for another couple of minutes, then add the chicken stock. Let the stock come to a simmer, then reduce the heat to medium-low, cover and cook for 20 - 30 minutes, or until the potatoes are tender. Remove from heat and stir in the yogurt.
3. Transfer half of the soup to a blender (or use an immersion blender) to puree about half of the soup. The potatoes should still be somewhat chunky, but also creamy.
4. Serve immediately and top with your favorite toppings.

olive oil, yellow onion, garlic, potatoes, chicken stock, plain yogurt, toppings, chopped spinach, bacon, cheddar cheese, serrano peppers, sour cream, topping ideas, green onions, chives, tomato, fresh salsa, broccoli, mushrooms, anything you like

Taken from www.epicurious.com/recipes/member/views/loaded-baked-potato-soup-50003027 (may not work)