🔹 Serves 4–6
📝 Ingredients
Main Ingredients
4 medium potatoes, scrubbed and diced
8 slices bacon, chopped
1 small onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken or vegetable broth
1 cup unsweetened almond milk or low-fat milk
½ cup plain Greek yogurt or cottage cheese (blended smooth for creaminess)
½ cup shredded cheddar cheese (optional for topping or mixed in)
½ tsp black pepper
½ tsp smoked paprika (optional)
Salt to taste
2–3 green onions, sliced for garnish
👩🍳 Instructions
1️⃣ Cook Bacon
In a large pot, cook chopped bacon until crisp.
Remove and set aside, leaving 1–2 tsp fat in the pot.
2️⃣ Sauté Aromatics
Add diced onion and garlic to bacon fat.
Cook 2–3 minutes until soft and fragrant.
3️⃣ Cook Potatoes
Add diced potatoes and broth to the pot.
Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
4️⃣ Make it Creamy
Using an immersion blender (or regular blender), puree half the soup for creaminess.
Stir in Greek yogurt or blended cottage cheese.
Add milk to reach desired consistency.
Season with salt, pepper, and smoked paprika.
5️⃣ Finish & Serve
Stir in half the shredded cheddar cheese (optional).
Top each serving with crispy bacon, remaining cheese, and green onions.
💪 Macros (Approx. per serving – 1/6 recipe, without extra cheese)
Calories: ~230
Protein: 18–20g
Carbs: 25g
Fat: 7–8g
