Description
A lighter version of loaded baked potato soup that’s hearty and healthy.
Ingredients
- 4 medium russet potatoes, diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup low-fat milk
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices turkey bacon, cooked and crumbled
- 1/4 cup shredded reduced-fat cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Use a potato masher or immersion blender to partially blend the soup.
- Stir in milk, Greek yogurt, salt, and pepper. Simmer for 5 minutes.
- Ladle soup into bowls. Top with turkey bacon, shredded cheese, and green onions.
Notes
- For a thicker soup, blend more potatoes. For a thinner soup, add extra broth.
- Store leftovers in the fridge for up to 3 days.
- Substitute vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American