Description
A rich and creamy soup packed with the flavors of a loaded baked potato, made healthier with smart ingredient swaps.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup low-fat milk
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded reduced-fat cheddar cheese
- 2 tbsp chopped green onions
- 1 tbsp cooked and crumbled turkey bacon
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree about half the soup, leaving some chunks for texture.
- Stir in milk, Greek yogurt, salt, and pepper. Heat through but do not boil.
- Ladle into bowls and top with shredded cheese, green onions, and turkey bacon.
Notes
- For a thicker soup, blend more of the potatoes
- Store leftovers in refrigerator for up to 3 days
- Freezes well without toppings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American