This recipe is easy, healthy, and doesn’t contain any heavy cream. I enjoy the challenge of taking a calorie dense recipe and making it deliciously skinny! Potato skins add fiber and plenty of nutrients. Enjoy the warming and comforting powers of this healthy baked potato soup during the fall and winter months.
Food for thought…Potato skins contain an anti-carcinogenic compound called chlorogenic acid. This particular acid helps the fiber in potatoes absorb carcinogens that are found in grilled foods. Eating potato skins with grilled foods is important when preserving health and fighting off cancer-causing substances. -source www.healthberth.com
5 lbs russet potatoes, diced not peeled
3 tablespoons minced garlic
1 large yellow onion, chopped
64 oz low-sodium chicken broth
8 oz 1/3 less fat cream cheese
3 (6 oz) low-fat plain greek yogurt
3 tablespoons 50% less fat real bacon bits (optional)
salt and pepper to taste
Combine first 4 ingredients in a slow cooker, cook on low for 8hrs or on high for 4hrs. Add cream cheese, yogurt, bacon bits, salt, and pepper. Blend well with a handheld blender. Serve warm, sprinkled with cheese and chives.
This recipe will most likely leave you with plenty leftover. For future meals, you may want to add chicken or shrimp with vegetables such as broccoli, cauliflower, or corn.
Recipe courtesy of Helen Agresti, RD. Helen Agresti is a Registered Dietitian with Professional Nutrition Consulting, LLC. She lives in Pennsylvania with her husband and 5 children. For more Nutrition advice and healthy recipes follow her on twitter @HelenAgresti. For more information and recipes, go to www.pronutritionconsulting.com