Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Cheryl Slocum
Recipe by Cooking Light October 2014

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
10 mins
total:
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)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

200 calories; fat 9.7g; saturated fat 5.8g; mono fat 1.4g; poly fat 0.3g; protein 10g; carbohydrates 19g; fiber 2g; cholesterol 31mg; iron 1mg; sodium 588mg; calcium 117mg.
Advertisement
Advertisement