Quarantine Soup

(Creamy Potato Soup with Carrot)

Like most families, we are staying in and limiting trips to the grocery store. Two produce items that will last a long time are potatoes and carrots. I created this soup and it is velvety, healthy, and delicious…my husband says it tastes like Thanksgiving gravy. I make potato soup all the time, but I added the carrots to try to make it a little more nutritious and turns out, we like it better that way! The Jalapenos are a great source of vitamin C and garlic is a good immunity booster. Heavy cream is used in traditional recipes, but the Greek yogurt is a great substitution that adds a tangy creamy flavor, and less fat and calories. This is also a great way to sneak in some veggies if you have a picky eater. Serve it with a thick slice of buttered bread, if you have it! Recipe makes four servings.

Ingredients:

2 T Olive oil

1 Yellow onion diced

6 Cloves fresh garlic chopped

5 Medium size carrots diced

2 T Italian Seasoning

1 t Kosher Salt

1 t Pepper

4 Medium size russet potatoes cut into small cubes

6 C Chicken Broth

1 7oz container plain Greek yogurt

4 Slices bacon, crumbled

1 Fresh Jalapeno Sliced

½ C Shredded Cheddar Cheese

Directions:

Sauté onion in olive oil on medium low until clear. Add garlic, carrots, Italian Seasoning, salt and pepper. Cook for five more minutes over medium heat. Add potatoes and chicken broth.  Bring to a low boil, cover and cook for 30 minutes. Use an immersion blender or work in batches using a food processor to smooth out the soup. Bring soup back to a low boil, add Greek yogurt, mix well and remove from heat. Serve in bowls topped with bacon, jalapeno and cheddar cheese. 

Enjoy! Stay Safe and Healthy!

Love, Carolyn