Ingredients
Scale
- 2 baking potatoes (about 1.25 lb total), baked or cooked in the microwave until soft
- 1/2 – 1 lb of very lean ground beef or venison (I used 1/2 lb of venison)
- 1/2 cup chopped celery stalks, leaves reserved and chopped
- 3/4 cup chopped onion
- 1/2 cup chopped sweet peppers
- 3 cloves of garlic, peeled and chopped
- 1/3 cup flour
- 3 cups of lowfat milk (I used 1%)
- 1 very loose cup of finely shredded extra sharp cheddar cheese
- 1/4 cup nonfat Greek yogurt
- 1/4 cup light sour cream
- 1/2 cup green chile juice (the juices that you find in the container of frozen green chile when you thaw it or canned green chile when you drain it)
- 1/4 cup chopped green chile
- About 2 Tablespoons of finely chopped fresh herbs (I used a mix of basil, oregano, thyme and rosemary – or if you don’t have fresh herbs, substitute a teaspoon of Italian seasoning)
- 2 teaspoons of Red Robin Seasoning
- freshly ground black pepper and salt, to taste
- For garnish: a bit more shredded cheese and some chopped green onion or fresh herb leaves
Instructions
- Start your potatoes cooking. Meanwhile, in a saucepan or soup pot, brown the ground meat over medium heat until fully cooked. Remove the meat from the pan.
- If there is fat in the pan when you are done with the meat, pour most of it out, leaving just a tish to sautee the vegies in.
- Add the celery, onion, peppers, and garlic and sautee over medium heat until the onion is soft and translucent.
- Sprinkle the flour on top of the vegies and stir to coat them all with flour. Pour in the milk and cook over medium heat, stirring frequently, for about 5 – 8 minutes or until the mixture thickens.
- Meanwhile, scoop out the flesh from the potato skins, put it in a bowl and mash it roughly with a fork.
- Stir the mashed potato into the soup pot, then add the cheese and stir over medium heat till the cheese is melted into the soup. Add the Greek yogurt, sour cream, green chile, and green chile juice and stir until everything is well mixed and hot.
- Stir in the fresh herbs and the celery leaves. Spoon into bowls, garnish with shredded cheese and snipped green onions, with some garlic toast on the side.
Nutrition
- Serving Size: Roughly 1.5 cups (divide total soup by 5)
- Calories: 380
- Fat: 133