cheddar-potato-soupIngredients:
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

Directions:
*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.

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