High Protein Creamy Potato Soup

$- 4 large russet potatoes, peeled and diced into 1-inch chunks - 1 cup cooked and shredded chicken breast, preferably rotisserie - 1 cup low-fat Greek yogurt, for creaminess - 1 large onion, chopped finely - 2 cloves garlic, minced for aromatic flavor - 4 cups low-sodium chicken broth, to control salt levels - 1 cup milk (or your preferred milk alternative, such as almond or oat milk) - 1 teaspoon dried thyme, to enhance flavor - 1 teaspoon smoked paprika, for a hint of smokiness - Salt and pepper to taste - Fresh chives, chopped finely (for a vibrant garnish) This creamy potato soup packs a punch with protein. Each serving is rich in essential nutrients. The shredded chicken provides lean protein, while Greek yogurt adds creaminess and more protein. The potatoes give you carbs for energy, and the broth keeps it light. Overall, it's a balanced meal that fills you up. When selecting potatoes, look for firm and smooth ones. Avoid any that have dark spots or blemishes. For chicken, rotisserie is great, but ensure it's fresh and well-cooked. The Greek yogurt should be thick and creamy, so check the label for quality. Choose low-sodium chicken broth to control the salt. Fresh herbs like chives should look vibrant and green, which adds a nice touch to your final dish. {{ingredient_image_2}} Start by heating a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them until the onion is soft and clear, which takes about 3 to 4 minutes. Stir often to keep them from sticking. Next, add the diced russet potatoes into the pot. Pour in 4 cups of low-sodium chicken broth. Turn the heat up until the mix boils. Once it reaches a boil, lower the heat and let it simmer for 15 to 20 minutes. You want the potatoes to be soft enough to pierce with a fork. After cooking, it’s time to blend the soup. If you have an immersion blender, use it directly in the pot. Blend until the soup is smooth and creamy. If you only have a countertop blender, let the soup cool for a bit. Then blend it in batches. Be careful to avoid splattering. Once it’s all pureed, return the soup back to the pot if you used a countertop blender. Now, mix in 1 cup of low-fat Greek yogurt and 1 cup of milk. The yogurt adds a rich creaminess. Stir in the cooked shredded chicken, dried thyme, and smoked paprika. Season with salt and pepper to your taste. Gently heat the soup on low until it's warm. Avoid boiling it again. Taste the soup and adjust the salt or pepper if needed. If you like a thinner soup, add more broth or milk until you reach the right thickness. Finally, serve the soup in bowls and sprinkle fresh chives on top for color and flavor. Enjoy your hearty meal! To boost the protein in your creamy potato soup, add more chicken. I like using shredded rotisserie chicken for flavor and ease. You can also mix in some cooked lentils or chickpeas. These legumes pack a protein punch without changing the taste. If you're feeling fancy, try adding a scoop of protein powder into the mix. Just blend it in with the Greek yogurt for a smooth texture. Having the right tools makes cooking easier and more fun. Here are some must-haves for this recipe: - A large pot for cooking the soup. - An immersion blender for a creamy finish. - A sharp knife to chop the veggies. - A cutting board for safety. - Measuring cups to keep the portions right. - A ladle for serving the soup. These tools help you work efficiently and enjoy the cooking process. Even simple recipes can have hiccups. Here are some common mistakes to watch for: - Don’t skip the sautéing step. Cooking the onion and garlic first adds great flavor. - Avoid using too much salt early on. You can always add more later. - Don't rush the blending. Ensure the soup is cool enough if using a countertop blender. This prevents splatter. - Be careful when adding milk or yogurt. Stir it in slowly. This keeps the soup creamy and prevents curdling. Keeping these tips in mind will help you create a delicious soup that you will love. Pro Tips Use Fresh Ingredients: Opt for fresh potatoes and high-quality chicken to enhance the flavor and texture of your soup. Control the Creaminess: Adjust the amount of Greek yogurt and milk based on your desired creaminess; you can always add more for a richer soup. Flavor Variations: Experiment with different herbs and spices, such as rosemary or curry powder, to customize the flavor profile to your liking. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain its creamy consistency. {{image_4}} You can easily make this soup vegetarian. Instead of chicken, use cooked lentils or chickpeas. These options add protein and fiber. Swap the chicken broth for vegetable broth. This keeps the soup rich and flavorful. You can also add some nutritional yeast for a cheesy flavor. To make the soup dairy-free, replace Greek yogurt with coconut yogurt. It provides creaminess without dairy. Use almond milk or oat milk instead of regular milk. This gives you a smooth texture. Check labels to make sure they are unsweetened. For more nutrition, add extra veggies. You can include carrots, celery, or spinach. Chop them small so they cook well. Add them with the potatoes for a hearty soup. You can also try kale or broccoli for a twist. These veggies add color and flavor while boosting health benefits. To store your leftover soup, let it cool first. Then, transfer it to airtight containers. This keeps it fresh and tasty. You can keep the soup in the fridge for up to three days. Be sure to label the container with the date. This way, you’ll know when to enjoy it again. You can freeze this soup for longer storage. Pour the cooled soup into freezer-safe containers. Fill them only ¾ full to allow for expansion. Seal tightly and store in the freezer for up to three months. When you're ready to eat, just pull it out and let it thaw in the fridge overnight. Reheat the soup on the stove for best flavor. Pour it into a pot over low heat. Stir often to prevent sticking. You can also use the microwave. Just place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. Always make sure it's hot all the way through before serving again. Yes, you can make this soup ahead of time. Prepare the soup, let it cool, and store it in the fridge. It will stay fresh for up to three days. When you’re ready to eat, just reheat it on the stove. This soup tastes even better after the flavors meld overnight. If you don’t have Greek yogurt, you can use regular yogurt or sour cream. Both options add creaminess. You can also try silken tofu for a dairy-free choice. Blend it smooth first to keep the soup’s texture. To adjust the spice level, start with less smoked paprika. You can add more later if needed. For a kick, sprinkle in some red pepper flakes or cayenne pepper. Always taste the soup as you go to find your perfect heat. This article covered key ingredients for soup and how to choose the best ones. I shared step-by-step instructions for preparing a creamy base and adding final touches. You learned tips to boost protein and avoid common mistakes. I also shared variations for vegetarians and those avoiding dairy. Finally, I provided tips for storage and reheating. Remember, soup is flexible and fun. Use these tips to make it your own! Enjoy your cooking and happy soup-making!$

High Protein Creamy Potato Soup

A hearty and creamy potato soup enriched with protein from chicken and Greek yogurt.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 large russet potatoes, peeled and diced into 1-inch chunks
1 cup cooked and shredded chicken breast, preferably rotisserie
1 cup low-fat Greek yogurt, for creaminess
1 large onion, chopped finely
2 cloves garlic, minced for aromatic flavor
4 cups low-sodium chicken broth, to control salt levels
1 cup milk (or your preferred milk alternative, such as almond or oat milk)
1 teaspoon dried thyme, to enhance flavor
1 teaspoon smoked paprika, for a hint of smokiness
to taste salt and pepper
to taste Fresh chives, chopped finely (for a vibrant garnish)

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, approximately 3-4 minutes. Stir occasionally to prevent sticking.
Incorporate the diced potatoes and pour in the chicken broth. Increase the heat to bring the mixture to a rolling boil, then immediately reduce the heat to low and allow it to simmer for about 15-20 minutes. Cook until the potatoes are fork-tender.
Once the potatoes are cooked through, carefully use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If you’re using a countertop blender, allow the mixture to cool slightly before blending in batches to avoid splattering.
Return the pureed soup to the pot (if using a countertop blender), and stir in the Greek yogurt, milk, shredded chicken, dried thyme, smoked paprika, and season with salt and pepper. Mix thoroughly and gently heat over low until the soup is warmed through—avoid bringing it to a boil.
Taste the soup and adjust the seasoning as desired. If you prefer a thinner consistency, gradually add more broth or milk until the desired thickness is achieved.
Ladle the soup into bowls and top with freshly chopped chives for a pop of color and flavor. Serve hot and enjoy your hearty meal!

Notes

Adjust the thickness of the soup by adding more broth or milk as needed.

Keyword chicken, creamy, high protein, potato, soup