High Protein Loaded Potato Soup
Satisfy your craving for comfort food while staying on track with your nutrition goals with this High Protein Loaded Potato Soup. This hearty and creamy soup features tender russet potatoes simmered in a savory blend of vegetable broth, unsweetened almond milk, and smoky paprika, then boosted with unflavored protein powder and nutritional yeast for a plant-powered protein punch. It’s finished with a velvety swirl of reduced-fat sour cream, wilted spinach for added greens, and a crisp topping of turkey bacon, shredded cheddar, and green onions. Perfect for meal prep or an easy weeknight dinner, this high-protein potato soup offers all the flavor of a classic loaded potato soup with a nutritious upgrade. Ready in under an hour and brimming with indulgent yet balanced flavors, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 cups vegetable broth
- 2 cups unsweetened almond milk
- 0.5 cup protein powder (unflavored, soy or pea-based)
- 1 medium onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 0.25 cup nutritional yeast
- 1 teaspoon smoked paprika
- 2 cups fresh spinach
- 0.5 cup reduced-fat sour cream
- 1 cup cheddar cheese (low-fat, shredded)
- 3 pieces green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices turkey bacon
Instructions
Peel and dice the potatoes into small chunks. Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
Add the diced potatoes, vegetable broth, almond milk, smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are fork-tender.
Meanwhile, cook the turkey bacon in a skillet over medium heat until crisp. Remove and crumble when cooled.
Stir in the protein powder and nutritional yeast into the soup, mixing until well incorporated.
Add the fresh spinach and allow it to wilt, stirring for about 2 minutes.
Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only part of the soup.
Stir in the reduced-fat sour cream until fully combined.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnishing each bowl with crumbled turkey bacon, shredded cheddar cheese, and sliced green onions.
Nutrition Facts
Calories |
3107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 7590 mg | 330% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 42.1 g | ||
| Protein | 219.0 g | 438% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2535 mg | 195% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 10106 mg | 215% | |
*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.
