Copycat Bennigan's Potato Soup Lightened Version

Savor the comforting flavors of your favorite restaurant classic with this lighter take on Copycat Bennigan's Potato Soup! Packed with hearty russet potatoes, aromatic vegetables, and a creamy base made from low-fat milk and non-fat Greek yogurt, this recipe provides all the indulgence you love but with a healthier twist. A hint of dried thyme and a touch of olive oil enhance the rich, savory broth, while crispy turkey bacon, reduced-fat cheddar cheese, and fresh green onion make for irresistible toppings. Ready in just 50 minutes and packed with flavor, this lightened-up potato soup is perfect for cozy weeknight dinners or meal prep. Serve it as a main dish or pair it with a crisp salad for a balanced, satisfying meal!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 1 medium White onion
• 2 sticks Celery
• 2 cloves Garlic
• 4 cups Reduced-sodium chicken broth
• 2 cups Low-fat milk
• 0.5 cup Plain non-fat Greek yogurt
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 0.5 cup Cheddar cheese (reduced-fat)
• 2 stalks Green onion
• 3 slices Turkey bacon

Directions

Step 1

Peel and dice the potatoes into small, bite-sized cubes. Finely chop the onion, celery, garlic, and green onion.

Step 2

In a large pot, heat the olive oil over medium heat. Add the onion and celery, and sauté until softened, about 5 minutes.

Step 3

Add the garlic and sauté for 1 minute, being careful not to burn it.

Step 4

Add the diced potatoes, chicken broth, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.

Step 5

Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some potato chunks. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Step 6

Stir in the low-fat milk and Greek yogurt, and heat gently for 5 minutes, being careful not to let it boil.

Step 7

Cook the turkey bacon according to the package instructions until crispy. Chop it into small pieces and set aside.

Step 8

Ladle the soup into bowls and garnish with reduced-fat cheddar cheese, chopped green onion, and turkey bacon bits. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2596.2g)

Amount per serving	% Daily Value*
Calories	1710.8

Total Fat 60.5g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 157.0mg	0%
Sodium 6010.0mg	0%
Total Carbohydrate 204.3g	0%
Dietary Fiber 15.7g	0%
Total Sugars 42.0g
Protein 95.7g	0%

Vitamin D 243.1IU	0%
Calcium 1886.2mg	0%
Iron 11.2mg	0%
Potassium 4922.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 21.9%

Carbs: 46.8%