Jen's Healthy Er Baked Potato Soup
Creamy, cozy, and guilt-free, "Jen's Healthy Er Baked Potato Soup" is a comforting twist on a classic favorite that doesn’t skimp on flavor. Perfect for chilly days or a lightened-up indulgence, this healthier version features baked russet potatoes, unsweetened almond milk, and a dollop of protein-packed plain Greek yogurt for creaminess without heavy cream. Low-sodium broth, sautéed onions, and garlic infuse the soup with savory goodness, while garnishes like crispy turkey bacon, thinly sliced green onions, and a touch of paprika add a burst of flavor and visual appeal. Ready in just under an hour and suitable for six servings, this nutritious yet satisfying potato soup will quickly become a family favorite. Perfect for those seeking a wholesome, easy-to-make meal packed with comfort and nutrition.
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Ingredients
- 4 medium (about 2 lbs) russet potatoes
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 4 cups low-sodium chicken or vegetable broth
- 2 cups unsweetened almond milk (or skim milk)
- 1 cup plain Greek yogurt
- 1 cup shredded reduced-fat cheddar cheese
- 3 stalks (thinly sliced for garnish) green onions
- 4 slices (crumbled for garnish) cooked turkey bacon
- 1 teaspoon (to taste, divided) salt
- 0.5 teaspoon (to taste) black pepper
- 0.5 teaspoon (for garnish) paprika (optional)
Directions
Step 1
Preheat your oven to 400°F (204°C). Wash and scrub the potatoes, then pierce them several times with a fork. Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a knife. Allow them to cool for handling.
Step 2
While the potatoes bake, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3
Once the potatoes have cooled enough to handle, scoop out the flesh into a bowl and discard the skins. Mash the flesh lightly with a fork or potato masher.
Step 4
To the pot with onions and garlic, add the mashed potatoes, chicken or vegetable broth, and almond milk. Stir well to combine. Season the soup with 1/2 teaspoon of salt and black pepper to taste.
Step 5
Use an immersion blender to blend the soup directly in the pot until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
Step 6
Stir in the plain Greek yogurt and shredded reduced-fat cheddar cheese until melted and smooth. Taste and add more salt or seasoning as needed.
Step 7
Allow the soup to simmer gently on low for an additional 5-10 minutes, stirring occasionally, to help the flavors meld together.
Step 8
Ladle the soup into bowls and garnish with crumbled turkey bacon, sliced green onions, and a sprinkle of paprika, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1968.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 949.3 |
| Total Fat 65.2g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 90.6mg | 0% |
| Sodium 4153.7mg | 0% |
| Total Carbohydrate 34.4g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 14.1g | |
| Protein 61.8g | 0% |
| Vitamin D 225.9IU | 0% |
| Calcium 2080.5mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 1239.8mg | 0% |
Source of Calories