Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil or butter, 1 large yellow onion, 2 cloves garlic
- Pour in the chicken or vegetable broth and bring to a simmer. Add the cubed potatoes to the pot. Ensure the potatoes are mostly submerged in the broth; add a little more broth or water if needed. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.4 cups low-sodium chicken or vegetable broth, 2 pounds russet potatoes
- Once the potatoes are tender, carefully transfer about half of the soup (including potatoes and broth) to a blender. Alternatively, use an immersion blender directly in the pot. Blend until smooth and creamy. If using a standard blender, return the blended soup to the pot.
- Stir in the milk, Greek yogurt (or sour cream), salt, and pepper. Add your cooked shredded chicken or rinsed cannellini beans to the pot. If using, stir in the shredded cheddar cheese until melted and well combined.1 cup milk, 1/2 cup Greek yogurt or sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1.5 cups cooked shredded chicken breast or turkey, 1 can (15 ounces) cannellini beans, 1/2 cup shredded cheddar cheese
- Continue to cook the soup over low heat, stirring occasionally, for another 5-10 minutes, or until the soup is heated through and slightly thickened. Do not boil once the dairy has been added. Taste and adjust seasoning with salt and pepper as needed.1 teaspoon salt, 1/2 teaspoon black pepper
- Ladle the Best High Protein Potato Soup into bowls. Garnish generously with your favorite toppings like fresh chives, crispy bacon bits, or extra shredded cheese. Enjoy immediately!Fresh chives or scallions, Crispy bacon bits, Extra shredded cheese, A drizzle of olive oil or a dollop of sour cream
Notes
Properly storing your Best High Protein Potato Soup ensures you can enjoy its deliciousness for days to come. Once cooled to room temperature, transfer any leftover soup to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, you can gently warm the soup on the stovetop over low to medium heat, stirring frequently until heated through. Be mindful not to let it boil vigorously, especially if it contains dairy, to maintain its creamy texture. If the soup has thickened considerably, you can add a splash of milk or broth to achieve your desired consistency. For longer storage, you can freeze individual portions in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop.