Light & Loaded Potato Soup
Light & Loaded Potato Soup
Light & Loaded Potato Soup
Light & Loaded Potato Soup

Light & Loaded Potato Soup

David Venable

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.

Ingredients

  • 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

Preparation

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 puréed batches in a bowl.
Ladle into soup bowls. Top with the cheese, bacon, yogurt, and scallions.

Cook's Notes

Pack additional nutrients and color into this soup by replacing the Idaho potatoes with sweet potatoes.

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