Made by Laura

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This loaded baked potato soup turns the comfort-food classic into a hearty, protein-packed meal with tender chicken, russet potatoes, vegetables, cheese, and smoky bacon. Finish each creamy bowl with Greek yogurt, cheddar, bacon, and fresh green onion for the full loaded-potato experience.

Estimated Nutrition Per Serving

Makes 4 servings. Macros are estimates and may vary depending on the brands and toppings used.

Ingredients:

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•   2 medium russet potatoes (diced)
•   1 lb boneless, skinless chicken breast (diced)
•   1/2 cup celery (diced)
•   1/2 cup onion (diced)
•   2-3 cloves garlic (minced)
•   4 cups chicken stock (or bone broth)
•   3/4 cup low fat milk
•   1/4 cup all-purpose flour
•   1 1/2 cup shredded cheese
•   4 tbsp bacon bits
•   avocado spray (or olive oil spray)
•   salt (to taste)
•   black pepper (to taste)
•   garlic powder (to taste)
•   celery salt (to taste)

 

For the Toppings

•   plain Greek yogurt
•   shredded cheddar cheese
•   bacon bits
•   green onion (sliced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prep everything first. Dice the RUSSET POTATOES, CHICKEN BREAST, CELERY, CARROTS, AND ONION, then mince the GARLIC.
2. Lightly coat a large pot or Dutch oven with AVOCADO OR OLIVE OIL SPRAY and heat over medium heat.
3. Add the DICED CHICKEN and season to taste. Cook until the chicken is cooked through and lightly browned. Remove from the pot and set aside.
4. Add another light spray of oil if needed, followed by the CELERY, CARROTS, AND ONION. Cook for about 5–7 minutes, or until the onion is translucent and the vegetables begin to soften.
5. Add the MINCED GARLIC and cook for another minute.
6. Add the DICED POTATOES AND CHICKEN STOCK OR BONE BROTH. Season with SALT, BLACK PEPPER, GARLIC POWDER, AND CELERY SALT to taste.
7. Bring everything to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender.
8. While the potatoes cook, place the ALL-PURPOSE FLOUR in a separate bowl. Slowly whisk in the LOW-FAT MILK until completely smooth and free of lumps.
9. Pour the milk-and-flour mixture through a fine-mesh strainer into the soup to help prevent flour clumps.
10. Return the cooked CHICKEN to the pot.
11. Add the SHREDDED CHEESE AND BACON BITS, reserving some of each for topping the finished bowls. Stir until the cheese melts and the soup becomes creamy and well combined.
12. Turn off the heat and let the soup sit for a couple of minutes. It will continue to thicken as it rests.
13. For an even creamier soup, mash several of the cooked potato pieces against the side of the pot. Alternatively, blend about one-third of the potatoes with a small amount of broth until smooth and stir them back into the soup.
14. Divide among four bowls and finish each serving with PLAIN GREEK YOGURT, SHREDDED CHEDDAR CHEESE, BACON BITS, AND SLICED GREEN ONION. For meal prep, store the toppings separately and add them after reheating.