Potato soup is usually filled with heavy, fatty ingredients, but it just tastes so good when the temperature drops. Try this recipe with lots of veggies. You won’t be missing the extra calories, especially when there are crunchy turkey bacon bits sprinkled on top.
Total Time: 30 min.
Prep Time: 8 min.
Cooking Time: 22 min.
Yield: 4 servings, about 1½ cups each
1 Tbsp. olive oil
3 slices turkey bacon, chopped
½ medium onion, chopped
1 leek, chopped
2 medium carrots, chopped
2 cups shredded cabbage (about ½ head)
4 cups low-sodium organic vegetable broth
3 medium organic potatoes, cut into ½-inch cubes
1 bay leaf
1 tsp. caraway seeds
½ tsp. ground black pepper
¼ tsp. sea salt
¼ tsp. ground nutmeg
4 Tbsp. nonfat plain yogurt
1. Heat oil in large saucepot over medium high heat.
2. Add turkey bacon, onion, leek, carrots, and cabbage; cook, stirring frequently, for 6 to 7 minutes, or until vegetables soften.
3. Add broth, potatoes, bay leaf, caraway seeds, pepper, salt, and nutmeg; bring to a boil, stirring frequently. Reduce heat to medium-low, maintain a gentle boil, stirring occasionally, for 15 minutes, or until potatoes are soft.
4. Place 2 cups of soup in a blender or food processor; cover with lid and kitchen towel. Blend until almost smooth.
5. Return blended soup to saucepot; mix well.
6. Serve each portion topped with 1 Tbsp. yogurt.
I love sharing healthy recipes with those who are looking to improve their health. If you would like more help and guidance with your meal prep and planning, please join my free challenge group here: https://www.teambeachbody.com/tbbsignup/-/tbbsignup/free?referringRepId=463453