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The BEST Potato Soup
Course Appetizer, Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 6
Calories 316kcal
Author FoodFaithFitness
- 5 slices turkey or pork bacon diced
- 3 tbsp unsalted butter
- 1 cup diced white or yellow onion
- 4 cloves garlic minced
- 1/4 cup whole wheat flour
- 2 cups low-sodium vegetable stock
- 2 cups unsweetened almond milk warmed
- 1.5 lb. Yukon gold potatoes diced
- 1 cup reduced-fat sharp cheddar cheese shredded
- 1/2 cup plain Greek yogurt
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
In a large stockpot, cook the bacon over medium-high heat until crispy. Transfer to a plate, leaving 3 tablespoons of drippings in the pot.
Sauté the onion in the pot for 5 minutes until soft. Add garlic and cook for another 1-2 minutes until fragrant.
Stir in the whole wheat flour and cook for 1 minute. Gradually mix in the vegetable stock, followed by the almond milk and potatoes.
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes until potatoes are tender.
Add the cheddar cheese, Greek yogurt, salt, pepper, and cooked bacon bits. Adjust seasoning if necessary.
Serve warm with optional toppings or store in the refrigerator for up to 3 days.
DEVOUR!
Calories: 316kcal | Carbohydrates: 29g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1214mg | Potassium: 631mg | Fiber: 4g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 25mg | Calcium: 280mg | Iron: 1mg