Name: Loaded potato soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, peeled and diced into 1/2-inch pieces; 4 oz turkey breast, diced small; 1 oz turkey bacon, chopped; 1/2 leek, white and light green parts only, sliced; 1 stalk celery, diced; 1 clove garlic, minced; 1 cup low-sodium chicken broth; 1 tsp olive oil; 2 tbsp sharp cheddar cheese, shredded; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Nutrition

Per serving

450 calories

Protein: 41g; 37% of calories
Carbs: 35g; 31% of calories
Fat: 16g; 32% of calories

Instructions

Prep 20 min · Cook 20 min

In a small pot, heat half the olive oil over medium heat. Add the turkey bacon and cook until crisp, about 5 minutes. Remove and set aside. Add the diced turkey breast to the pot, season with a pinch of salt, and cook until browned and cooked through, about 6 minutes. Remove and set aside. Done when 165°F.
Add the remaining oil to the same pot. Stir in the leeks and celery. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
Stir in the potatoes, chicken broth, remaining salt, and black pepper. Bring to a boil, then reduce heat and simmer covered until the potatoes are very tender.
Transfer half of the soup mixture to a blender and process until smooth, then return to the pot. Stir in the cooked turkey breast and half of the cheese, heating through for 1 minute. Pour into a bowl and top with the remaining cheese, the crisp bacon, and green onion.

Nutrition

Ingredients

Instructions

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