NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Low-Fat Milk (122g)

1/2 cup Low-Fat Greek Yogurt (125g)

2 slices Turkey Bacon (28g total)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/4 cup diced Yellow Onion (40g)

1 clove Garlic

1 tsp Olive Oil

1 tbsp Chives

Salt and Black Pepper, to taste

PREPARATION

• 1

  Preheat a medium saucepan over medium heat and add the olive oil.

• 2

  Sauté the diced onion and minced garlic for about 2-3 minutes until they are soft and fragrant.

• 3

  Dice the medium russet potato into small cubes (you can leave the skin on for extra texture).

• 4

  Add the diced potato to the saucepan with the onions and garlic, then pour in the chicken broth. Season lightly with salt and pepper.

• 5

  Bring the mixture to a simmer and cover the pan. Let it cook for 15-20 minutes until the potatoes are tender.

• 6

  Meanwhile, in a separate small pan, crisp the turkey bacon until it is lightly browned. Once done, crumble it into bite-sized pieces.

• 7

  After the potatoes are tender, use an immersion blender to partially blend the soup for a creamy yet chunky texture. Alternatively, blend about half of the soup in a blender and then return it to the pan.

• 8

  Stir in the low-fat milk and low-fat Greek yogurt to the soup, mixing until well combined. Allow the soup to gently reheat without boiling to avoid curdling the dairy.

• 9

  Adjust seasoning with additional salt and pepper if needed, then ladle the soup into bowls.

• 10

  Top each bowl with the crumbled turkey bacon, a sprinkle of low-fat cheddar cheese, and a garnish of fresh chives. Serve warm and enjoy.