German Potato Soup
German potato soup is usually filled with heavy, fatty ingredients, but it just tastes so good when the temperature drops in the winter! That’s why we created this lighter version that uses nonfat yogurt to get a creamy consistency, and lots of veggies to ramp up the flavor. You won’t be missing the extra calories, especially when there are crunchy turkey bacon bits sprinkled on top.
1 Tbsp. olive oil
3 slices turkey bacon, chopped
½ medium onion, chopped
1 leek, chopped
2 medium carrots, chopped
2 cups shredded cabbage (about ½ head)
4 cups low-sodium organic vegetable broth
3 medium potatoes, cut into ½-inch cubes
1 bay leaf
1 tsp. caraway seeds
½ tsp. ground black pepper
¼ tsp. sea salt
¼ tsp. ground nutmeg
4 Tbsp. nonfat plain yogurt
21 Day Fix Containers:
Heat oil in large saucepot over medium high heat.
Add turkey bacon, onion, leek, carrots, and cabbage; cook, stirring frequently, for 6 to 7 minutes, or until vegetables soften.
Add broth, potatoes, bay leaf, caraway seeds, pepper, salt, and nutmeg; bring to a boil, stirring frequently. Reduce heat to medium-low, maintain a gentle boil, stirring occasionally, for 15 minutes, or until potatoes are soft.
Place 2 cups of soup in a blender or food processor; cover with lid and kitchen towel. Blend until almost smooth.
Return blended soup to saucepot; mix well.
Serve each portion topped with 1 Tbsp. yogurt.