NUTRITION

SERVINGS

INGREDIENTS

1 medium Potato (~150g)

6 slices Turkey Bacon (~84g total)

1/2 cup Nonfat Greek Yogurt (~120g)

1/2 cup Unsweetened Almond Milk (~120g)

1/4 medium Onion (~50g)

2 cloves Garlic

1 tsp Olive Oil (~5g)

1 cup Low Sodium Chicken Broth (~240g)

Salt and Black Pepper to taste

PREPARATION

• 1

  Dice the potato into small cubes and finely chop the onion and garlic.

• 2

  In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant.

• 3

  Add the diced potato to the pot and stir to combine with the onions and garlic.

• 4

  Pour in the chicken broth and almond milk. Bring the mixture to a gentle simmer and cook until the potato cubes are tender, about 15-20 minutes.

• 5

  While the soup simmers, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, crumble the bacon into smaller pieces.

• 6

  Using an immersion blender or a countertop blender, carefully blend about half of the soup until smooth. Return the blended portion to the pot, creating a creamy consistency while leaving some potato chunks.

• 7

  Stir in the nonfat Greek yogurt and season with salt and black pepper to taste. Warm the soup gently on low heat without bringing it to a boil to prevent curdling the yogurt.

• 8

  Ladle the soup into bowls and top each serving with the crispy turkey bacon crumbles. Serve warm and enjoy.