Loaded Potato Soup

Ingredients

• ⅛ tsp olive oil
• 1 ½ tbsp green onions (white section, chopped - keep green tops)
• ¾ clove garlic (minced)
• ¾ cup chicken broth (organic preferred (use vegetable broth for vegetarian))
• ½ baking potato (peeled and chopped)
• ¼ cup almond milk (unsweetened)
• ¼ cup broccoli (cooked and chopped)
• 3 tsp plain Greek yogurt
• 1 ½ tsp fresh dill (chopped)
• 4 tsp green onion (tops, sliced)

Instructions

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook 2 minutes. 
2. Add broth and potatoes, cover, and simmer for 20 minutes or until potatoes are tender. 
3. Place half of the broth mixture in a blender and blend until smooth. 
4. Pour the mixture back into the pot and mix the other 1/2 of the broth mixture.
5. Add the almond milk, yogurt, and broccoli. Warm and stir.
6. Pour soup into bowls and top with dill and green onion tops.

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