We’ve developed a lighter version of a classic potato soup but one that still has all of the piled on flavors of a loaded baked potato. We’ve substituted milk for cream, plain yogurt for sour cream, and pureed half of the cooked vegetables to create hearty thickness. The chunky potatoes give the soup heft, while the carrots lend it a little color.

Lighter Loaded Potato Soup
Makes about 5 quarts or 8-10 hearty servings

Ingredients:
3 tablespoons olive oil
3 medium onions, diced (or 2 large)
3 carrots, diced
3 stalks of celery, diced
4 cups chicken broth
6 large Russet Potatoes (or 7-8 medium)
1 cup milk
12 oz. plain yogurt
1/4 teaspoon cayenne (optional)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:

1. PREPARE the onions, carrots and celery by peeling and cutting into a 1/4-inch dice.

2. PEEL and DICE the potatoes into 5/8-inch cubes.

3. HEAT the olive oil in a larger soup pot or Dutch oven. ADD the mirepoix (onions, carrots and celery) to the warmed oil. Stir and sauté the vegetables until the onions turn translucent, and the carrots and celery begin to become tender, about 10 minutes.

4. POUR 4 cups of chicken stock to the pot and bring to a simmer.

5. ADD the diced potatoes, cover, bring to a low boil, and cook until the potatoes are just tender, about 15 minutes depending on the size of the potato pieces.

6. REMOVE half of the soup mixture to a large bowl and PUREE with an immersion blender or hand mixer until smooth.

7. ADD the milk and yogurt to the pureed mixture and blend until combined.

8. RETURN the pureed mixture to the pot.

9. SEASON the soup with salt, cayenne, and black pepper.

10. HEAT the soup gently to a simmer. Take care that the pureed soup does not burn or stick to the bottom by using low heat.

11. SERVE with sliced scallions, shredded cheddar cheese, and crumbled bacon.