Get ready to shake up your taste buds because we're about to turn the classic potato soup into a protein-packed flavor extravaganza! Welcome to the world of high-protein loaded potato soup, where the creamy charm of potatoes meets the muscle-building magic of protein.

The secret weapons?

Chicken bone broth and Greek yogurt – a dynamic duo that not only elevates the flavor but also injects a substantial punch of protein, turning your comforting bowl of soup into a wholesome and nourishing feast.

This isn't your average potato soup; this is a taste adventure that'll leave you begging for an encore!

Serves 4 large bowls

Macros: 31g protein / 39g carbs / 18g fat

Ingredients:

1 tbsp butter or olive oil

1 large carrot, diced

1/2 onion, diced

1.5 pounds yellow potatoes, peeled and cut into small pieces

1 small head cauliflower (about 12 ounces), cut into small florets

3 cups chicken bone broth

1/2 cup regular or dairy free half & half

2/3 cup plain Greek yogurt

4 ounces sharp cheddar cheese

2 tsp salt

1/2 tsp black pepper

4 slices turkey bacon, cooked and crumbled

4 stalks green onions, diced

Directions:

1. Heat butter or oil in a large Dutch oven over medium-high heat.

2. Saute carrots and onion for 5 minutes or until slightly brown.

3. Add potatoes, cauliflower, and broth and bring to a boil.  Reduce to a simmer, cover, and cook for 15 minutes or until veggies are soft, tender, and easy to piece with a fork.

4. Use a potato masher, immersion blender, or a regular blender to mash veggies until your preferred texture.

5. Add half & half, Greek yogurt, cheese, salt, and pepper.  Stir until incorporated. 

6. Divide soup between 4 bowls. Top with bacon, chopped green onions, and more cheese if you like.