Heart-Healthy Loaded Potato Soup
Warm up your soul with this Heart-Healthy Loaded Potato Soup, a lighter twist on the comfort-food classic that doesn't compromise on flavor. Packed with wholesome ingredients—like russet potatoes, carrots, and creamy Greek yogurt—this nutritious soup is low in fat yet irresistibly rich in taste. The aromatic blend of sautéed onions, garlic, and fresh parsley infuses the broth with layers of savory goodness, while a sprinkle of reduced-fat sharp cheddar and vibrant green onions adds the perfect finishing touch. With simple steps and a quick 15-minute prep time, this guilt-free recipe is ideal for busy weeknights or cozy weekends. Get ready to savor a hearty, heart-smart bowl that feels indulgent but nourishes from the inside out! Perfect for those seeking healthy potato soup recipes, low-fat comfort foods, or vegetarian-friendly options.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 4 medium Russet potatoes, peeled and diced
- 4 cups Low-sodium vegetable broth
- 2 cups Skim milk
- 0.5 cup Greek yogurt
- 1 whole Bay leaf
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onions, sliced
- 0.5 cup Reduced-fat sharp cheddar cheese, shredded
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.
Add the diced carrots and celery to the pot. Continue to sauté for another 5 minutes to soften the vegetables slightly.
Add the diced potatoes to the pot, and pour in the low-sodium vegetable broth. Stir to combine.
Add the bay leaf, ground black pepper, and salt to the pot, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the potatoes are tender when pierced with a fork.
Remove the bay leaf from the pot and discard it.
Use an immersion blender to carefully blend the soup until it reaches your desired consistency, leaving some chunks for texture if preferred.
Stir in the skim milk and Greek yogurt until well incorporated.
Simmer the soup for another 5 minutes to let the flavors meld together.
Before serving, stir in the chopped parsley.
Ladle the soup into bowls and top with sliced green onions and a sprinkle of reduced-fat cheddar cheese.
Serve hot and enjoy your heart-healthy loaded potato soup!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 50.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1455 mg | 112% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 6846 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
