Name: Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 0.75 medium Russet potato; 2 oz Chicken breast; 0.5 cup Greek yogurt; 1 slice Turkey bacon; 1 cup Chicken bone broth; 0.25 cup Yellow onion; 1 clove Garlic; 0.25 cup Celery; 0.5 tsp Olive oil; 1 tbsp Chives; 1 tbsp Sharp cheddar cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

446 calories

Protein: 44g; 38% of calories
Carbs: 41g; 35% of calories
Fat: 14g; 27% of calories

Instructions

Prep 10 min · Cook 25 min

In a large pot, heat olive oil over medium heat and sauté the turkey bacon until crispy, then remove and set aside.
Add the diced chicken breast to the same pot and cook until browned and cooked through, then remove and set aside.
Add onion, celery, and garlic to the pot, sautéing until the onions are translucent and fragrant.
Stir in the diced potatoes and chicken bone broth, bringing the mixture to a boil.
Reduce heat to a simmer and cook for 15 minutes or until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup for a creamy texture, or mash some potatoes with a fork.
Stir the cooked chicken back into the pot and whisk in the Greek yogurt until the soup is smooth and heated through.
Season with sea salt and black pepper, then serve topped with the crispy bacon, shredded cheddar, and fresh chives.

Nutrition

Ingredients

Instructions

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