NUTRITION

SERVINGS

INGREDIENTS

1 medium Potato (150g)

3 slices Turkey Bacon (84g total)

1 serving Shredded Chicken Breast (50g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup Skim Milk (122g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 medium Onion (55g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Place the potato (washed and pricked with a fork) directly on the oven rack and bake for about 45-50 minutes until tender.

• 2

  While the potato bakes, crisp the turkey bacon in a cold skillet over medium heat. Once crispy, remove and crumble into pieces. Set aside.

• 3

  In the same skillet, add olive oil and sauté the chopped half onion and minced garlic until softened and fragrant, about 3-4 minutes.

• 4

  Once the baked potato is cool enough to handle, peel and roughly mash it in a large pot. Add the sautéed onion and garlic.

• 5

  Pour in the chicken broth and 1/2 cup skim milk, stirring to combine. Bring the mixture to a simmer.

• 6

  Stir in the shredded chicken breast to enhance the protein content.

• 7

  Lower the heat and mix in the nonfat Greek yogurt to add creaminess. Allow the soup to warm through without boiling to prevent curdling.

• 8

  Season with salt and pepper to taste.

• 9

  Ladle the soup into bowls and top with the crispy turkey bacon crumbles.

• 10

  Serve warm and enjoy your comforting, protein-rich bowl of creamy baked potato soup.