Ingredients:

• 2lbs yukon gold potatoes, peeled and chunked
• 2 cups ultra filtered skim milk (I used Carbmaster)
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup sharp shredded cheddar cheese
• 1 medium sweet onion, diced
• Diced green onion (optional topping)
• 1 tsp thyme
• Salt and pepper to taste

Directions:

• Boil peeled and chunked potatoes in salted water until soft (approximately 20 minutes)
• While potatoes are boiling, in a small pan, sautee 1 tbsp of olive oil and diced onion (approximately 5-6 minutes) until onions are soft.
• Once the potatoes are done, drain the water
• Add sauteed onions, milk, and chicken broth to the soft potatoes and bring to a boil
• Using an immersion blender, blend until mixture is smooth and creamy (this can also be done by taking small batches of the mixture and placing in a food processor or blender)
• Once mixture is blended, add cheddar cheese, thyme, and salt and pepper and mix well.
• The batch will make approximately 4 servings. Serve with a sprinkle of diced green onion on top!

Nutrition Info:

Serving size: 1/4 of the soup

• Calories: 280 kcal
• Fat: 8g
• Carbohydrates: 38g
• Sugar: 8g
• Protein: 14g