Description
A lighter version of classic loaded baked potato soup.
Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup milk (or unsweetened almond milk)
- 1/4 cup plain Greek yogurt
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh chives, plus more for garnish
- Salt and pepper to taste
- Optional toppings: cooked crumbled bacon, shredded cheddar cheese, sour cream
Instructions
- In a large pot, combine potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
- In a separate pan, sauté onion, garlic, carrots, and celery until softened (about 5-7 minutes).
- In a small bowl, whisk together flour and a little of the soup broth until smooth.
- Add the sautéed vegetables to the pot with the potatoes. Stir in the flour mixture.
- Simmer for a few minutes until the soup thickens slightly.
- Remove from heat and stir in milk, Greek yogurt, and chives. Season with salt and pepper.
- Use an immersion blender to partially blend the soup for a creamier texture, if desired.
- Serve hot, garnished with additional chives and your favorite toppings.
Notes
- For a thicker soup, blend more of the soup.
- Adjust seasonings to your liking.
- Use low-sodium broth to control the salt content.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: potato soup, loaded baked potato soup, lightened up, healthy soup, easy soup recipe