NUTRITION

SERVINGS

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Fat Greek Yogurt (245g)

3 ounces Lean Turkey Sausage (85g)

2 cups Low-Sodium Chicken Broth (480g)

1 medium Yellow Onion (110g)

2 cloves Garlic

2 stalks Celery (80g)

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Pierce the baked potato with a fork and bake until tender, about 45-60 minutes. Alternatively, you can use a pre-baked potato for convenience.

• 2

  Dice the baked potato (once cooled), yellow onion, celery, and mince the garlic.

• 3

  In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic, and sauté until the vegetables soften, about 4-5 minutes.

• 4

  Slice the lean turkey sausage into bite-sized pieces and add to the pot, sautéing for another 2 minutes until slightly browned.

• 5

  Add the diced baked potato and low-sodium chicken broth to the pot. Bring to a simmer, letting the flavors meld together over low heat for 10 minutes.

• 6

  Remove the pot from heat and stir in the low-fat Greek yogurt until the soup reaches a creamy consistency. Season with salt and pepper to taste.

• 7

  Use an immersion blender to lightly blend the soup directly in the pot, leaving some chunks of potato for texture, or blend half of the soup and mix it back in.

• 8

  Serve warm, and enjoy this comforting, protein-packed, and creamy soup perfect for any meal.