High Protein Potato Soup
A creamy, protein-packed potato soup with shredded chicken, cannellini beans, Greek yogurt, and cottage cheese. Ready in about 35 minutes and perfect for meal prep.
Ingredients
Soup
- 1 tbsp olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 lb russet potatoes peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup cooked shredded chicken
- 15 oz cannellini beans , drained and rinsed
- ½ cup plain Greek yogurt
- ½ cup low-fat cottage cheese
- 1 tsp Dijon mustard
- 1 tsp dried thyme or 1 tablespoon fresh
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh chives or parsley for serving
- shredded cheddar or crumbled bacon for topping, Optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt, cook until softened, about 5–6 minutes. Stir in garlic and cook 30 seconds more.
- Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 12–15 minutes.
- Remove about 2 cups of cooking liquid and 2 cups of potatoes, blend until smooth, then stir back into pot. Alternatively, use an immersion blender to partially puree the soup.
- Stir in shredded chicken and cannellini beans. Lower heat and whisk in Greek yogurt, cottage cheese, Dijon, and thyme. Warm gently — do not boil after adding yogurt. Season with salt and pepper.
- Ladle into bowls and garnish with chopped chives, a dollop of Greek yogurt, or shredded cheese. Serve warm.
Notes
- To make vegetarian, replace chicken with extra beans and add unflavored pea protein if desired.
- Leftovers will thicken—thin with additional broth when reheating.
- Avoid boiling after adding yogurt to prevent curdling.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 34gFat: 12gSaturated Fat: 4.5gSodium: 780mgSugar: 5g
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