Light & Loaded Potato Soup
- This oh-so-comforting soup warms you up on the coldest of days. In lieu of cream, evaporated milk (a smarter choice!) helps form the standard soup base.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 3-1/2 lbs Idaho potatoes, peeled and cut into large chunks
- 3 cups onion, medium dice
- 3 tsp minced garlic
- 1/2 tsp dried thyme
- 4 cups chicken stock
- 2 (12-oz) cans evaporated milk
- 2 tsp salt
- 1/2 tsp black pepper
- 3–4 cups shredded low-fat extra-sharp cheddar cheese
- 1 cup cooked turkey bacon, chopped
- 1 cup Greek yogurt
- 1 cup scallions, sliced
- In a pressure cooker, add the potatoes, onion, garlic, thyme, stock, milk, salt, and pepper. Lock the lid in place and close the pressure valve. Cook on high for 8 minutes. When finished, release the pressure and remove the lid.
- Being careful of the hot liquid, and completing in batches, purée the soup in a blender until smooth. Mix together all of the purée batches in a bowl.
- Ladle into soup bowls. Top with the cheese, bacon, yogurt, and scallions.