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To make my High Protein Creamy Potato Soup, you need fresh and tasty ingredients. Here’s the list: - 4 large russet potatoes, peeled and diced - 1 cup cooked and shredded chicken breast - 1 cup low-fat Greek yogurt - 1 large onion, chopped - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup milk (or a milk alternative) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh chives, chopped (for garnish) Each ingredient adds flavor and nutrition. Russet potatoes give a creamy base. The chicken adds protein and heartiness. Greek yogurt makes the soup rich yet healthy. Onions and garlic offer aromatic depth. Chicken broth enhances the savory taste. Milk helps achieve the right creaminess. Thyme and smoked paprika bring warmth and spice. Finally, salt, pepper, and chives finish the dish perfectly. This soup is not just filling; it’s also comforting and can be a family favorite. {{ingredient_image_1}} To start, heat a large pot over medium heat. Add the chopped onion and minced garlic. Stir them often for about 3-4 minutes. You want the onion to turn translucent. This step adds a deep flavor base for the soup. Next, add the diced potatoes and low-sodium chicken broth to the pot. Bring the mixture to a boil. Once it boils, reduce the heat to a simmer. Let the potatoes cook for about 15-20 minutes. They should be tender when you check them with a fork. After the potatoes are soft, use an immersion blender to puree the soup. If you don't have one, carefully transfer the soup to a countertop blender in batches. Blend until the soup is smooth. This step gives the soup its creamy texture. Now, stir in the low-fat Greek yogurt and milk. Add the cooked chicken, dried thyme, smoked paprika, salt, and pepper. Mix everything well. Heat the soup until it warms through, but don’t let it boil. Taste and adjust the seasoning if needed. When serving, ladle the soup into bowls. For a nice touch, sprinkle freshly chopped chives on top. This adds a pop of color and flavor. Enjoy your hearty, high protein creamy potato soup! Greek yogurt makes your soup rich and smooth. It adds protein and flavor without heavy cream. For a lactose-free option, try coconut yogurt. It gives a nice creamy texture, too. To boost the taste, add spices like garlic powder or onion powder. These add depth to your soup. Adjust seasoning after blending. Taste it to see if it needs more salt or pepper. If your soup is too thick, add more broth or milk. This will make it smoother and easier to sip. For a thicker soup, let it simmer longer or blend less. This keeps some potato chunks for texture. Pro Tips Use Fresh Ingredients: Fresh potatoes and high-quality chicken will enhance the flavor of your soup significantly. Adjust Consistency: If you prefer a creamier soup, add more Greek yogurt or milk to achieve your desired texture. Spice It Up: Experiment with different spices like cayenne pepper or fresh herbs to give your soup a unique twist. Storing Leftovers: This soup keeps well in the fridge for up to 3 days. Just reheat gently to avoid curdling the yogurt. {{image_2}} You can make this soup vegetarian by swapping the chicken for chickpeas or tofu. Chickpeas add great protein and texture, while tofu gives a nice creaminess. If you opt for chickpeas, use one can and drain them well before adding. For tofu, use firm tofu and cut it into small cubes. Adjust your cooking time. Since these ingredients cook faster than chicken, add them in the last five minutes of simmering. This keeps them from getting too soft. For a dairy-free version, try coconut milk or any nut milk instead of regular milk and yogurt. Coconut milk adds a rich, sweet flavor that pairs well with the potatoes. Nut milk will lighten the soup, but it still gives a nice texture. Both options will change the taste and make it unique. If you use coconut milk, stir it in gently to keep the flavor balanced. Want some heat? You can spice things up by adding jalapeños or cayenne pepper. Start with one small jalapeño, chopped, or just a pinch of cayenne. Mix it in while cooking the onions and garlic. This adds a nice kick without overwhelming the soup. Taste as you go to find the right balance for your palate. A little spice can make this creamy soup sing! To store your leftover High Protein Creamy Potato Soup, let it cool first. Pour it into an airtight container. This helps keep it fresh. Place the container in the fridge. It can last for about 3 to 5 days. Make sure to check for any off smells before eating. You can freeze this soup if you want to save some for later. Use freezer-safe containers or bags. Leave some space for expansion, as liquids expand when frozen. The soup can last in the freezer for up to 3 months. When you are ready to eat, thaw it overnight in the fridge. You can reheat your soup either on the stovetop or in the microwave. For stovetop, pour the soup into a pot and heat on low. Stir often to prevent it from sticking. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Be careful with dairy. When reheating, avoid boiling, as it can curdle. If you notice separation, whisk it gently to bring it back together. Enjoy your comforting soup! Yes, High Protein Creamy Potato Soup is healthy. The ingredients provide a good mix of nutrients. - Potatoes: They offer carbs and fiber. This helps keep you full. - Chicken: Cooked chicken breast adds protein. It helps build and repair muscles. - Greek yogurt: It has protein and probiotics. This helps your gut health. - Low-sodium chicken broth: It keeps the soup light. It also adds flavor without too much salt. - Onion and garlic: They add antioxidants. This keeps your body healthy. This soup is a balanced meal that can fit many diets. Yes, you can use different potatoes. Each type brings its own taste and texture. - Yukon Gold: These potatoes are creamy and buttery. They create a rich soup. - Red potatoes: They hold their shape well. This adds chunks to the soup. - Sweet potatoes: These add a sweet flavor. They also boost the soup's nutrition. Feel free to mix and match for fun flavors! Yes, you can make this soup ahead of time. It stores well and tastes great later. - Cooling: Let the soup cool before storing. This avoids condensation in the container. - Refrigeration: Store it in an airtight container. It lasts up to 4 days in the fridge. - Freezing: For longer storage, freeze it. Use a freezer-safe container and keep it for up to 3 months. To enjoy later, just reheat it on the stove or in the microwave. You can easily make this soup vegan with a few swaps. - Chicken: Replace it with chickpeas or lentils. These add protein and texture. - Greek yogurt: Use a plant-based yogurt. Coconut or almond yogurt works well. - Milk: Swap regular milk for almond or oat milk. This keeps it creamy. - Broth: Use vegetable broth instead of chicken broth. It adds flavor without meat. These changes keep the soup creamy and delicious! You can pair several sides with this soup to make a meal. - Salad: A fresh green salad adds crunch and nutrition. - Bread: Serve with crusty bread or rolls. These are perfect for dipping. - Veggies: Roasted or steamed veggies add color and nutrients. - Cheese: A sprinkle of cheese can add flavor. Choose your favorite kind. These options complement the soup and make your meal complete! This blog post covered everything you need for a delicious High Protein Creamy Potato Soup. We talked about key ingredients, step-by-step instructions, and tips to enhance your dish. Whether you want a rich, creamy version or a healthier, vegan option, the choices are numerous. As you cook, remember that each step adds to the final taste. Enjoy your cooking journey and share it with others. Your soup will warm hearts and fill bellies!

High Protein Creamy Potato Soup

A hearty and nutritious soup packed with protein and flavor, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 cup cooked and shredded chicken breast
  • 1 cup low-fat Greek yogurt
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup milk (or a milk alternative)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh chives, chopped

Instructions
 

  • In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent, about 3-4 minutes.
  • Add the diced potatoes and chicken broth to the pot. Bring it to a boil, then reduce heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  • Stir in the Greek yogurt, milk, shredded chicken, thyme, smoked paprika, salt, and pepper. Mix well and heat until warmed through (do not boil).
  • Taste and adjust seasoning if necessary. If the soup is too thick, add additional broth or milk to reach the desired consistency.
  • Serve hot, garnished with freshly chopped chives for an added burst of flavor.

Notes

Adjust the thickness of the soup by adding more broth or milk as needed.
Keyword creamy, high protein, potato, soup