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–+ servings

High Protein Loaded Baked Potato Soup

Chelsea Rice
4.86 from 14 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 6
Calories 352 kcal

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Large soup pot
  • 1 Blender

Ingredients
  

  • 1 lb yellow potatoes, cut into bite size pieces
  • 12 oz frozen cauliflower, microwaved according to package
  • 2 cups chicken bone broth or broth of choice
  • 2 tbsp butter, ghee, or olive oil
  • ½ medium onion diced
  • 1 bunch green onions, chopped and divided*
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups milk of choice (I used 2%)
  • 6 oz freshly-grated sharp cheddar cheese, plus more for garnishing**
  • 1 small container Greek yogurt (I used a 5.3oz individual container of Fage 5% plain greek yogurt)
  • 8 oz cooked turkey bacon, chopped (I used Applegate)

Instructions
 

  • Prepare all produce and toppings by cubing the potatoes, microwaving the cauliflower, dicing the onion, chopping the green onions, mincing the garlic, and cooking/chopping the turkey bacon.
  • Fill a large soup pot with water, add potatoes, and bring to a boil. Cook 10-15 minutes or until tender. Drain, rinse, and add to blender (to cool).
  • In the same pot, add butter, ghee, or olive oil. Once melted/fragrent, add the onions, stems of the green onions, and garlic. Saute for 5-8 minutes until the onions are translucent and fragrant. Once onions are cooked, add the flour and spices. Stir continuously for 1-2 minutes.
  • Meanwhile, add ½ the cooked potatoes, the cooked cauliflower, and the bone broth into a high speed blender. Blend until smooth and transfer into soup pot.
  • Stir in milk, cheese, and Greek yogurt. Stir continuously until cheese and Greek yogurt are melted and fully incorporated into the soup.
  • Serve warm and garnish with green onions, turkey bacon, and additional cheese and Greek yogurt, if desired. Enjoy!

Notes

  • *When dividing the green onion, use the stems (white part) for sautéing and the green part for garnishing.
  • **It is highly recommended to use freshly shredded from a block instead of pre-shredded cheese

Nutrition

Calories: 352kcalCarbohydrates: 26gProtein: 26gFat: 16g
Keyword high protein, soup
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