Description
A healthier version of classic loaded baked potato soup, with reduced fat and calories.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 medium potatoes, peeled and diced
- 1 cup skim milk
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup chopped fresh chives
- 1/4 cup chopped cooked bacon (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer about half of the soup to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
- Stir in skim milk and Greek yogurt until well combined. Heat gently, but do not boil.
- Stir in chives and bacon (if using). Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Adjust seasonings as needed.
- Greek yogurt adds creaminess without the fat of sour cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American