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Loaded Mashed Potato Soup

Photo: Jennifer Causey; Styling: Missie Neville Crawford

 

Hands-on time 10 mins
Total time 30 mins
Yield Serves 6 (serving size: 1 cup soup, about 1 tablespoon cheese, 1 1/2 teaspoons bacon, and about 2 1/2 teaspoons green onions)
This is the perfect recipe for a novice, yielding delicious results with basic skills. If you aren't great with a knife, buy prechopped onion, grate or press the garlic, and snip the green onions and dill with kitchen shears.

Ingredients

  • Cooking spray
  • 3/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 thyme sprig
  • 1 (25-ounce) package unsalted chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 (24-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1/3 cup sliced green onion tops
  • 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
  • 3 bacon slices, cooked and crumbled

Nutrition Information

  • calories 200
  • fat 9.7 g
  • satfat 5.8 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 10 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 588 mg
  • calcium 117 mg

How to Make It

  1. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic and thyme; cook 2 minutes, stirring frequently. Add stock; simmer 20 minutes. Remove and discard thyme sprig. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.

  2. Return stock mixture to pan; add pepper and potatoes, stirring with a whisk until combined. Bring to a simmer; cook 5 minutes. Remove from heat; stir in yogurt and dill. Ladle into serving bowls; top with green onions, cheese, and crumbled bacon.