Ingredients
1.5 tbsp. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
5 medium-sized creamer potatoes (roughly 2.5 lbs.), diced
3 cups chicken stock
1/2 cup plain yogurt (Greek-style Yogurt is perfect here)
Toppings:
1 cup chopped spinach
6 slices bacon, cooked til crisp
6 oz. shredded cheddar cheese
1 - 2 jalapeno or serrano peppers, thinly sliced
1/2 cup sour cream or plain yogurt
More topping ideas:
Green onions
Chives
Diced tomato
Fresh salsa
Sauteed or steamed Broccoli
Sauteed mushrooms
Anything you like to put on your baked potato goes!
Preparation
Set a large, heavy-bottomed pot over medium heat. Once it’s hot, add the oil, onion and garlic and cook for 5 minutes, or until the onions are just starting to become translucent.
Add the diced potatoes and simmer for another couple of minutes, then add the chicken stock. Let the stock come to a simmer, then reduce the heat to medium-low, cover and cook for 20 - 30 minutes, or until the potatoes are tender. Remove from heat and stir in the yogurt.
Transfer half of the soup to a blender (or use an immersion blender) to puree about half of the soup. The potatoes should still be somewhat chunky, but also creamy.
Serve immediately and top with your favorite toppings.
