Light Loaded Potato Soup
This creamy, thick loaded potato soup that is lighter and healthier thanks to the addition of cauliflower and Greek yogurt.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 head of cauliflower chopped into florets
- 1 pound yukon gold potatoes washed and diced into 1 1/2 inch pieces
- 2 cloves garlic minced
- 1/2 yellow onion diced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth
- 1 cup milk, Low fat or whole are best
- 1/4 cup plain Greek yogurt, reduced fat or whole milk
- cheese, bacon, and green onions for toppings
Instructions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the onion and garlic. Cook for 3 minutes stirring often.
- Add in the cauliflower, potatoes, thyme, bay leaf, salt and pepper and saute for about 5 minutes. Add in the chicken broth and milk.
- Bring the mixture to a boil then cover with a lid and reduce the heat to low. Simmer for 25-35 minutes.
- Remove the bay leaf. When the potatoes and cauliflower are fork tender, remove the soup from the heat and puree or blend with an immersion stick or in several batches in the blender.
- Stir the Greek yogurt into the soup until it is completely incorporated. Serve the soup topped with shredded cheddar cheese, turkey bacon, and green onions if desired.
Nutrition
Calories: 238kcal | Carbohydrates: 35g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 881mg | Fiber: 6g | Sugar: 8g