Ingredients:

  • 3 lbs Russet potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups 2% milk
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup smoked turkey, diced small
  • 1 ½ cups extra sharp cheddar cheese, shredded
  • ½ cup plain low-fat Greek yogurt
  • 3 stalks green onions, sliced
  • fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a Dutch oven over medium heat.
  2. Add the diced yellow onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and 1 tsp smoked paprika, cooking for 60 seconds until fragrant.
  4. Pour in 6 cups low-sodium chicken broth and add the diced Russet potatoes, salt, and black pepper.
  5. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15–20 minutes until potatoes are fork-tender.
  6. Turn off the heat and use a potato masher to crush approximately one-third of the potatoes directly in the pot to thicken the base.
  7. Stir in 2 cups 2% milk and heat gently on low for 2 minutes until the soup is smooth and cohesive.
  8. Stir in the diced smoked turkey and ½ cup plain low-fat Greek yogurt.
  9. Gradually fold in the 1 ½ cups shredded extra sharp cheddar cheese, stirring constantly until melted and velvety.
  10. Remove from heat immediately to prevent the cheese from breaking.
  11. Garnish with sliced green onions and chopped fresh parsley before serving.