Cheddar Potato Soup

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10 slices turkey bacon, cooked
3 tbsp butter + 1 tbsp butter
1 c onion, diced
2 tbsp all purpose flour
2 c reduced sodium chicken stock
2 c skim milk
1.5 lbs yellow potatoes, diced
3 c sharp cheddar, shredded
1/2 c plain 0% Greek yogurt
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/2 tsp nutmeg
3 scallions, thinly sliced

*I cook my turkey bacon in the oven at 400° for 20-25 minutes.  I line a baking sheet with aluminum foil and then set a wire rack on top of the foil. Spread turkey bacon on wire rack and bake. Remove from oven, let cool, and slice into small pieces.

1. Add onion and 1 tbsp butter to a large stock pot. Saute for 4-5 minutes. Add chicken stock into onion and bring to a boil. Add potatoes and cook until fork tender, about 10-15 minutes.
2. While potatoes are boiling, melt remaining 3 tbsp butter in large deep skillet on medium-low heat. When butter is melted, add flour and mix into butter creating a roux. Turn heat up to medium, and whisk in 1 c of milk, whisk until no clumps of flour/butter remain. As it begins to thicken slightly, add in the next cup of milk. Whisk until it begins to thicken slightly and is heated. Whisk in salt, pepper, garlic powder, and nutmeg.
3. Add cheese to milk one cup at a time, whisking each time until cheese is completely melted. Allow cheese sauce to thicken, about 5 minutes on medium heat.
4. Stir Greek yogurt to cheese sauce until well combined and melted.
5. Combine cheese sauce to stock pot with cooked potatoes. Add cooked bacon. (I like to slightly mash my potatoes at this point)
6. Serve with scallions sprinkled on top.


Southwest Roasted Sweet Potato Salad with Avocado Cilantro Dressing

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for the salad-
2 large sweet potatoes
2 tbsp oil
1 heaping tsp cumin
1 heaping tsp chili power
1/2 tsp cinnamon
1 can of black beans, rinsed and drained
1 can of sweet corn, rinsed and drained
2 Romaine hearts, chopped
1 c sweet chili pistachios

for the dressing-
1 avocado
1 single serve cup 0% plain Greek yogurt
2/3 c water
1 c cilantro
1/2 tsp garlic powder
salt, to taste
2 tbsp lime juice

1. Preheat oven to 400°. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
2. Chop sweet potatoes into bite-sized pieces. Combine oil, cumin, chili powder, and cinnamon into large Ziploc bag. Add chopped sweet potato pieces to Ziploc bag. Seal and toss until potatoes are well coated with oil and spices.
3. Turn sweet potatoes out onto prepared baking sheet. Bake for 15 minutes.
4. Remove from oven, season with salt and pepper to taste, stir potatoes around on sheet. Return to oven for an additional 15 minutes.
5. While potatoes finish cooking, pulse avocado, yogurt, water, cilantro, garlic powder, salt (I use just a pinch), and lime juice in blender until smooth.
6. In a large salad bowl, combine lettuce, corn, black beans, cooled sweet potatoes, and pistachios. You can add dressing and toss all ingredients until coated evenly, or serve dressing on the side.

This recipe was modified from

yields about 6 servings

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