All the comfort of your favorite Potato Bacon Chowder, now lighter!
It’s raining here in my neck of the woods and I’m ready to sit by the fire with a cup of hot chocolate and just veg. When it is chilly all I want are warm and comfy things to eat and soups are always high on my list when it’s cold out.
This soup is a lightened up version of a staple in our house. This is one of my go-to recipes when I’m not sure what I want to make. I usually make up a double batch because we like it so much. I’ve been making this for years and have tweaked it to be a little lighter but also not losing any of the original flavor.
I like to pair this with a side salad, fruit, and crusty bread or a half sandwich. Our favorite is the classic BLT! It’s a complete meal and totally satisfying and won’t leave you feeling weighted down.
Lightened Up Potato Bacon Chowder
- 8 strips bacon, cut up (or use turkey bacon)
- 1 c. chopped onion
- 2 c. cubed potatoes (2-3 medium)
- 1 c. water
- ½ tsp. salt
- dash pepper
- 1 can cream of chicken soup (use a lightened up version, I think Campbell's has a less sodium/ fat one)
- 1 c. non-fat Greek yogurt
- ¾ c. milk (I use 2%)
- 1 c. cauliflower puree (blend up some cooked cauliflower and enough water to make it a smooth consistency)
- 2 T. chopped parsley
- Cook bacon until crisp. Add onion. Sauté 3 minutes. Pour off drippings. Add potatoes, water, salt and pepper. Bring to a boil. Cover and simmer 10-15 minutes. Gradually stir in soup, Greek yogurt, cauliflower puree, milk and parsley. Bring to serving temperature over low heat, stirring occasionally. DO NOT BOIL!