NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Low Sodium Chicken Broth (480g)

1/2 cup Non-fat Plain Greek Yogurt (120g)

1 cup Unsweetened Almond Milk (240g)

2 slices Turkey Bacon (28g total)

1/4 cup Reduced Fat Cheddar Cheese (28g)

2 medium Green Onions

2 cloves Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Peel and dice the Russet potato into small cubes.

• 2

  Finely chop the green onions (reserve some for garnish) and mince the garlic.

• 3

  In a large pot, heat the olive oil over medium heat. Sauté the garlic and green onions until fragrant, about 1-2 minutes.

• 4

  Add the diced potatoes to the pot and stir for another 2 minutes.

• 5

  Pour in the chicken broth and unsweetened almond milk. Bring the mixture to a simmer, cover, and let cook until the potatoes are tender, about 15-20 minutes.

• 6

  Once the potatoes are soft, blend part of the soup with an immersion blender to achieve a creamy texture, leaving some potato chunks for texture.

• 7

  Stir in the non-fat Greek yogurt and adjust seasoning with salt and pepper.

• 8

  In a separate pan, crisp the turkey bacon until it is almost crisp, then chop it into small pieces.

• 9

  Serve the soup hot, garnished with the chopped turkey bacon, shredded reduced fat cheddar cheese, and a sprinkle of reserved green onions.