This creamy potato soup isn’t just a warm, comforting bowl of goodness; it’s also packed with nutritious ingredients that make it a healthier option for any meal. The use of sweet potatoes instead of red potatoes provides a higher content of vitamins A and C, while turkey bacon and Greek yogurt reduce the overall fat content and add protein. Whole wheat flour and almond milk further boost the nutritional profile, making this soup a nourishing choice that doesn’t compromise on flavor. Enjoy a bowl of this hearty soup, knowing that it’s as good for your body as it is for your soul.
Ingredients:
• 6 slices of turkey bacon (for a leaner option)
• 1/2 a white onion, finely diced
• 4 cloves of garlic, minced
• 1/4 cup of whole wheat flour (adds fiber and nutrients)
• 2 cups of low-sodium chicken broth
• 2 cups of unsweetened almond milk (for a dairy-free alternative)
• 2 pounds of sweet potatoes, peeled and diced (adds a touch of natural sweetness and more vitamins)
• 1 cup of shredded Gruyère cheese (for a unique, nutty flavor)
• 1/2 cup of Greek yogurt (high in protein and probiotics)
• 1/4 cup of fresh parsley, minced (adds a fresh, herby note)
• Kosher salt and black pepper, to taste
• 1 teaspoon of smoked paprika (adds depth and smokiness)
Instructions:
- Cook the Turkey Bacon: In a soup pot over medium heat, cook the turkey bacon until crispy and browned. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Sauté the Onions and Garlic: Add the diced onions to the pot and cook until they start to soften, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle in the whole wheat flour and whisk to combine, creating a thick mixture. This will help thicken the soup and add a nutty flavor.
- Add the Liquids: Slowly whisk in the chicken broth and almond milk until the mixture is smooth, ensuring there are no lumps. This combination makes the soup creamy without the heaviness of traditional milk.
- Cook the Sweet Potatoes: Add the diced sweet potatoes and lower the heat to medium-low. Let the sweet potatoes gently cook, stirring occasionally until soft. Be careful to avoid boiling to prevent the almond milk from curdling.
- Mash and Thicken: Once the sweet potatoes are soft, use a potato masher to gently mash some of them, creating a creamy consistency while leaving some chunks for texture.
- Incorporate the Flavorings: Stir in the shredded Gruyère cheese, Greek yogurt, minced parsley, and crispy turkey bacon. This combination adds creaminess, a touch of tang, and freshness to the soup.
- Season to Taste: Finally, taste the soup and season with kosher salt, black pepper, and smoked paprika to your liking. The smoked paprika adds a subtle smokiness that complements the other flavors.