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.
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)
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.
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.
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Just made this for dinner. My husband, who never eats soup, practically licked the bowl. It did take some time, even though I didn't bother blending the stock mixture. I also left out the dill, but otherwise followed the recipe. It was totally amazingly delicious, perfect for chilly evening. We'll be making this all fall and winter for sure.
This is a good easy, weeknight ddinner. It does take longer than 30 minutes specified. It's at least 35 minutes if just add up the time specified, plus additional time for the soup to come to a simmer two different times.
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