"lighter" loaded baked potato soup

Photo by The Culinary Nest

Throw in the word “lighter” before any delicious, creamy, cheesy infamous favorite and you can count me right on in! This soup tastes JUST as amazing with one little ingredient change that will take away a little of the guilt. Calling all potato heads… this ones for you!

Recipe By: The Culinary Nest

MAKES

4 servings

Prep Time: 10 minutes

Total Time: 40 minutes

INGREDIENTS

5 slices of bacon, diced

3 tablespoons (reserved) bacon grease or butter

1 cup onion, diced

4 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

2 cups milk, warmed

1.5lbs Yukon Gold Potatoes, small diced

1 cup sharp cheddar cheese, shredded

1/2 cup plain Greek yogurt

Salt & Pepper, to taste

Optional Toppings: finely sliced chives or green onion, extra cheese, extra bacon, sour cream

METHOD

• Heat a large stockpot over medium high heat and add the diced bacon. Cook until crispy, stirring occasionally. Remove the bacon and place on a paper towel lined plate. Reserve about 3 tablespoons of bacon grease in the pot, discard of the rest.

• Add onion and sauté for 5 minutes or until translucent. Add garlic and sauté for one more minute or until fragrant. Stir in the flour and stir for one additional minute. Next, stir in the broth until combined and then add the milk and potatoes.

• Bring until just starting to boil and then reduce heat to a low simmer and cover for 10-15 minutes until the potatoes are tender, stirring occasionally to prevent burning.

• Once the potatoes and soft, stir in the cheese, yogurt, bacon, salt & pepper. Stir well and taste for seasoning, add more salt and pepper if desired.

• Serve warm garnished with your favorite toppings and feel GOOD about the fact there was no heavy whipping cream or sour cream added to your favorite soup! XO