NUTRITION

SERVINGS

INGREDIENTS

1 medium baked potato (approx. 300g)

4 slices turkey bacon

1/2 cup low-fat milk

1/4 cup nonfat Greek yogurt

1/4 cup low-fat cottage cheese

1 cup chicken or vegetable broth

1 medium yellow onion

2 cloves garlic

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Wash the potato and pierce it several times with a fork. Bake directly on the rack for about 45-60 minutes until tender. Once cool enough, scoop out the flesh and dice it, discarding the skin or reserving it for another use.

• 2

  While the potato bakes, finely chop the onion and mince the garlic.

• 3

  Place a medium skillet over medium heat, add the olive oil, then sauté the chopped onion and garlic until they become soft and translucent, about 3-4 minutes.

• 4

  In a large pot, combine the diced baked potato, sautéed onion and garlic, and broth. Bring the mixture to a gentle simmer over medium heat.

• 5

  Stir in the low-fat milk, nonfat Greek yogurt, and low-fat cottage cheese to create a creamy texture. Allow the soup to heat through for 5 minutes, stirring occasionally. Season with salt and pepper to taste.

• 6

  In a separate pan, cook the turkey bacon over medium heat until crispy, about 4-5 minutes on each side. Once cooled, crumble the bacon into bite-size pieces.

• 7

  Ladle the soup into bowls and top each serving with the crispy turkey bacon crumbles. Serve warm and enjoy a comforting, hearty meal.