Ingredients
• 4 medium russet potatoes, peeled & cubed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken or vegetable broth
• ½ cup plain Greek yogurt (full-fat or 2%)
• 1 cup shredded sharp cheddar cheese
• 4 slices turkey bacon, cooked & crumbled (or regular)
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional garnish: chopped chives, extra yogurt drizzle
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft (~4 mins), add garlic and cook 30 sec more.
- Add potatoes and broth. Bring to a boil, then reduce heat and simmer 15–20 mins until potatoes are very tender.
- Use an immersion blender to lightly purée—leave it chunky for texture (or mash with a fork).
- Stir in Greek yogurt, cheddar, smoked paprika, salt, and pepper. Cook 2–3 mins until cheese melts.
- Ladle into bowls, top with crumbled bacon and chives. Drizzle extra yogurt if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 4
Calories: 320, Net Carbs: 32g, Fats: 12g, Protein: 18g