• 2 large baking potatoes cooked and cooled
• 3 thick slices bacon
• 1 med size onion, chopped
• 4 c unsalted chicken stock
• 1 1/2 c cooked chicken, chopped
• salt and pepper to taste
• 2 T plain lowfat yogurt
• 1 T snipped fresh chives

Cut potatoes in quarters lengthwise, do not remove the skins. Cut each quarter into 1/4" slices, set aside.

Dice bacon and saut� in a deep saucepan over medium heat until crisp. Remove bacon and drain on paper toweling

Pour off all but 1 T of the drippings. Add the onion to the saucepan and saut�. Add stock and bring to boil. Add potatoes and chicken and simmer 5 minutes. Stir once or twice

Season with salt and pepper. Garnish with bacon, yogurt and chives

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