Light Cream of Potato Soup

If you are feeling under the weather, like I am, today or just want something light and easy, then this Cream of Potato soup is for you! Most "cream" based soups are dangerous because they are full of heavy creams and dairy products. This cream of potato soup is considered to be a lighter, healthier alternative to your typical cream soup. Instead of using sour cream, I use greek yogurt, and instead of using whole milk, you can use fat free milk. Small changes make for a big difference. Also, the original recipe calls for bacon bits, but if you know me, you know that I don't like bacon. I used "Canadian bacon" or ham in mine today, but either works just fine! This soup is delicious and so easy to make! Try it today!

It makes a ton! Be prepared to share or to save! 
This is the greek yogurt I used today 

Light Cream of Potato Soup
3 slices ham
3 tbs butter
1 c. Yellow or White Onion
1/4 c. All Purpose Flour
2 c. Chicken Stock
2 c. Fat Free Milk
1.5 lbs Potatos peeled
1 c. Shredded Cheddar Cheese
1/2 c. Greek Yogurt
1 tsp Salt
1/2 tsp Pepper 
Optional: Green Onions, Extra Cheese, Extra Sour Cream 

Heat a large stockpot over medium head. Sauté onions and butter until softened, about 5 minutes. Sprinkle flour on top of the onion and stir in until combined. Sauté for an additional minute to cook the flour. Then, stir in the chicken stock and combine. Stir in the milk, potatoes, and ham until combined. Continue cooking until the mixture reaches a simmer, but not a boil. Reduce heat and cover, cook for about 10-15 minutes or until the potatoes are soft. Stir occasionally so the bottom does not burn.
When potatoes are soft, stir in the greek yogurt and cheddar cheese, and salt and pepper. Taste to see if it needs more salt, pepper or cheese. Serve immediately and enjoy!

1 comment

  1. Yummy!! I can't wait to try this healthy version using Greek Yogurt!
    I hope you feel better soon!!


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