Name: Hearty Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 tsp olive oil; 0.5 cup yellow onion; 1 clove garlic; 0.5 medium russet potato; 1 cup cauliflower florets; 1.5 cup low-sodium chicken broth; 4 oz cooked chicken breast; 0.25 cup plain non-fat Greek yogurt; 0.5 slice turkey bacon; 0.5 tbsp sharp cheddar cheese; 1 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 53g; 45% of calories
Carbs: 38g; 32% of calories
Fat: 12g; 24% of calories

Instructions

Prep 10 min · Cook 20 min

Heat the olive oil in a medium pot over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the peeled and cubed russet potato, cauliflower florets, chicken broth, sea salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the potatoes and cauliflower are fork-tender.
While the soup simmers, cook the turkey bacon in a small skillet until crispy, then crumble and set aside.
Use an immersion blender to blend the soup until smooth and creamy. If you prefer chunks, only blend half of the soup.
Stir in the shredded cooked chicken breast and heat through for 2 minutes.
Remove the pot from the heat and whisk in the Greek yogurt until fully incorporated and velvety.
Ladle the soup into a bowl and garnish with the crumbled turkey bacon, shredded sharp cheddar cheese, and sliced green onions.

Nutrition

Ingredients

Instructions

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