German Potato Soup
Potato soup is usually filled with heavy, fatty ingredients, but it just tastes so good! This lighter version uses nonfat yogurt to get a creamy consistency, and lots of veggies to ramp up the flavor. You won’t be missing the extra calories, especially when there are crunchy turkey bacon bits sprinkled on top.
- 1 tbsp. olive oil
- 3 slices turkey bacon, chopped
- ½ medium onion, chopped
- 1 leek, chopped
- 2 medium carrots, chopped
- 2 cups shredded cabbage (about ½ head)
- 4 cups low-sodium organic vegetable broth
- 3 mediu potatoes, cut into ½-inch cubes
- 1 bay leaf
- 1 tsp. caraway seeds
- ½ tsp. ground black pepper
- ¼ tsp. sea salt
- ¼ tsp. ground nutmeg
- 4 tbsp. nonfat plain yogurt
Here are your instructions:
Heat oil in large saucepot over medium high heat.
Add turkey bacon, onion, leek, carrots, and cabbage; cook, stirring frequently, for 6 to 7 minutes, or until vegetables soften.
Add broth, potatoes, bay leaf, caraway seeds, pepper, salt, and nutmeg; bring to a boil, stirring frequently. Reduce heat to medium-low, maintain a gentle boil, stirring occasionally, for 15 minutes, or until potatoes are soft.
Place 2 cups of soup in a blender or food processor; cover with lid and kitchen towel. Blend until almost smooth.
Return blended soup to saucepot; mix well.
Serve each portion topped with 1 tbsp. yogurt.