Loaded Mashed Potato Soup

12 ingredients
2 steps

Ingredients

  • Cooking spray
  • 3/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 thyme sprig
  • 1 (25-ounce) package unsalted chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 (24-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1/3 cup sliced green onion tops
  • 1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
  • 3 bacon slices, cooked and crumbled

Directions

  1. 1
    Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic and thyme; cook 2 minutes, stirring frequently. Add stock; simmer 20 minutes. Remove and discard thyme sprig. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
  2. 2
    Return stock mixture to pan; add pepper and potatoes, stirring with a whisk until combined. Bring to a simmer; cook 5 minutes. Remove from heat; stir in yogurt and dill. Ladle into serving bowls; top with green onions, cheese, and crumbled bacon.

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