Lightened Up Potato Bacon Chowder

It's raining here in my neck of the woods and I'm ready to sit by the fire with a cup of hot chocolate and just veg.  This soup is a lightened up version of a staple in our house.  This is one of my go-to recipes when I'm not sure what I want to make.  I usually make up a double batch because we like it so much.  Serve it up with some salad and a sandwich and you have a super filling meal.  And if you think by that picture that is my plate, don't worry that is a small serving for my super human hubby.  He works hard and needs the fuel.

Lightened Up Potato Bacon Chowder

8 strips bacon, cut up (or use turkey bacon)
1 c. chopped onion
2 c. cubed potatoes (2-3 medium)
1 c. water
½ tsp. salt
dash pepper
1 can cream of chicken soup (use a lightened up version, I think Campbell's has a less sodium/ fat one)
1 c. non-fat Greek yogurt
¾ c. milk (I use 2%)
1 c. cauliflower puree (blend up some cooked cauliflower and enough water to make it a smooth consistency)
2 T. chopped parsley 

Cook bacon until crisp.  Add onion.  Sauté 3 minutes.  Pour off drippings.  Add potatoes, water, salt and pepper.  Bring to a boil.  Cover and simmer 10-15 minutes.  Gradually stir in soup, Greek yogurt, cauliflower puree, milk and parsley.  Bring to serving temperature over low heat, stirring occasionally.  DO NOT BOIL! 

Yields:  7 cups