Description
A chunky, creamy potato soup designed to add extra protein without becoming heavy, perfect for weeknight dinners.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup low-sodium vegetable broth
- 1 cup milk (or a non-dairy alternative)
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup chopped green onions
- 1 cup cooked and crumbled bacon (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced potatoes and sauté for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in the milk, Greek yogurt, garlic powder, onion powder, salt, and pepper.
- Add in the shredded cheese and stir until melted.
- Top with green onions and crumbled bacon before serving.
Notes
The flavors meld after a day, and a brief simmer brightens them again before serving. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg