Instead of being made with heavy cream, it uses 1% milk. It also uses plain Greek yogurt instead of sour cream for more protein and less fat. It uses a few vegetables for a boost of nutrients and fiber (and color!). You can skip the bacon if you like or use turkey bacon or turkey sausage.
The weather here in Michigan was unbelievably warm for awhile in February and then we had a super cold March so I started to want warm winter comfort foods again and this soup was created.
I couldn't decide whether to call this soup a cheesy potato soup, potato and cheddar soup or something similar. There are so many names for it and either way, it is super delicious! Serve with a salad and a piece of toasted garlic bread and you will have the most delicious meal.
Creamy Bacon Potato Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
- 6 slices bacon, diced
- 1 onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 1/4 cup white whole-wheat flour
- 2 cups low-sodium chicken broth
- 2 cups low-fat milk
- 1 1/2 pounds Yukon gold potatoes, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt
- 1 teaspoon black pepper
- Toppings of choice: diced green onion, shredded cheddar cheese, bacon
1. In a large pot, cook diced bacon until crispy. Remove bacon and keep grease in pot. Add onion, carrots and celery and cook for 5 minutes until soft.
2. Sprinkle the flour over the vegetables, sauté for 1 minute and stir. Add the chicken broth, milk and potatoes.
3. Cook for about 12-15 minutes until the potatoes are soft stirring every 5 minutes or so.
4. Add the cheese, Greek yogurt and pepper and mix well. Top with bacon pieces, green onion and cheddar cheese if desired.
Serve and enjoy!
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