Name: Hearty Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup russet potato; 1 cup cauliflower florets; 1 cup chicken bone broth; 0.25 cup yellow onion; 1 clove garlic; 1 tsp olive oil; 1 slice turkey bacon; 1 tbsp sharp cheddar cheese; 1 tbsp greek yogurt; 1 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Heat olive oil in a pot over medium heat and sauté the diced yellow onion and minced garlic until fragrant and translucent.
Add the diced russet potatoes, cauliflower florets, and chicken bone broth to the pot and bring the mixture to a gentle boil.
Place the whole chicken breast into the liquid, reduce the heat to low, cover, and simmer for 15 minutes until the chicken is cooked through and vegetables are tender.
Remove the chicken breast to a cutting board and shred it into bite-sized pieces using two forks.
Use an immersion blender to partially blend the soup base until thick and creamy while still leaving some visible potato chunks for texture.
Stir the shredded chicken back into the soup and season with sea salt and black pepper.
While the soup finishes simmering, crisp the turkey bacon in a small skillet over medium heat, then crumble it into small pieces.
Serve the soup hot in a bowl, garnished with crumbled turkey bacon, shredded sharp cheddar, a dollop of Greek yogurt, and sliced green onions.

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Ingredients

Instructions

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