Light & Loaded Potato Soup

By ldelmas

Ingredients

• 3-1/2 lbs Idaho potatoes, peeled and cut into large chunks
• 3 cups onion, medium dice
• 3 tsp minced garlic
• 1/2 tsp dried thyme
• 4 cups chicken stock
• 2 (12-oz) cans evaporated milk
• 2 tsp salt
• 1/2 tsp black pepper
• 3 –4 cups shredded low-fat extra-sharp cheddar cheese
• 1 cup cooked turkey bacon, chopped
• 1 cup Greek yogurt
• 1 cup scallions, sliced

Details

Servings 10
Adapted from qvc.com

Preparation

Step 1

In a pressure cooker, add the potatoes, onion, garlic, thyme, stock, milk, salt, and pepper. Lock the lid in place and close the pressure valve. Cook on high for 8 minutes. When finished, release the pressure and remove the lid.


Being careful of the hot liquid, and completing in batches, purée the soup in a blender until smooth. Mix together all of the purée batches in a bowl.


Ladle into soup bowls. Top with the cheese, bacon, yogurt, and scallions.