Description
A lighter version of classic loaded baked potato soup, with reduced fat and calories.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 medium potatoes, peeled and diced
- 1 cup skim milk
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup chopped fresh chives
- Salt and black pepper to taste
- Optional toppings: reduced-fat shredded cheddar cheese, cooked turkey bacon bits
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
- Stir in skim milk and Greek yogurt until well combined. Heat gently over low heat, do not boil.
- Stir in chives. Season with salt and pepper to taste.
- Serve hot, with optional toppings if desired.
Notes
- For a thicker soup, use more potatoes or blend a larger portion of the soup.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: baked potato soup, loaded potato soup, lightened up soup, healthy soup, low calorie soup, potato soup recipe