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Loaded Mashed Potato Soup

Yield:6 Servings (1 Cup Each)


  • Cooking Spray
  • 3/4 Cup Chopped Onion
  • 3 Garlic Cloves, Minced
  • 1/2 Tsp Thyme
  • 2 Cans of Chicken Broth
  • 1/4 Tsp Freshly Ground Black Pepper
  • 1 24oz Package of Refrigerated Mashed Potatoes (or Equal Amounts Leftover Mashed Potatoes)
  • 1/4 Cup Plain Lowfat Greek Yogurt
  • 2 Tbsp Chopped Fresh Dill
  • 1/3 Cup Sliced Green Onion Tops
  • 1/3 Cup Sharp Cheddar Cheese, Shredded
  • 1/4 Cup Crumbled Bacon


  1. Heat a large stock pot over medium heat and coat with cooking spray.
  2. Add in the onion and cook for 8 minutes or until tender, stirring frequently.
  3. Add in the garlic and thyme, cook for 2 minutes stirring frequently.
  4. Add in the chicken broth and simmer for 20 minutes.
  5. Continue stirring and mix in the pepper, mashed potatoes, yogurt, and dill.
  6. Continue stirring until smooth on medium heat.
  7. Serve topped with green onion, cheese, and bacon.