Wash, dry, and peel the potatoes. Then, cut them into small cubes.

Dice the sweet onion and slice the green onions. Separate the white part of the green onion from the green part. The green tops will be sprinkled on top of the soup when it is done.

Chop the turkey bacon into small pieces. In a large dutch oven or stockpot, cook the turkey bacon. Remove the turkey bacon when it is done cooking and let it cool on a paper towel. Leave any cooked bacon bits on the bottom of the pot.

In the pot, melt the butter and sauté the sweet onion. Also, cook the whites of the green onions. When the onions are almost done cooking, add the crushed garlic to the pot.

Add the salt, pepper, chopped potatoes, milk, and chicken broth to the pot. Combine all of the ingredients.

Bring everything to a simmer and then cook for 15 minutes or until the potatoes are cooked. You can check by inserting a fork in the potatoes. If the fork goes through without any resistance, the potatoes are done.

Once cooked, use a potato masher to mash until the desired consistency. Then, fold in the shredded light cheddar cheese, half of the cooked turkey bacon, light laughing cow cheese wedges, and 0-fat Greek yogurt.

To serve the soup, top it with chopped green onions and the rest of the turkey bacon. Optional: Add more cheddar cheese on top. Enjoy!