High Protein Potato & French Onion Soup

INGREDIENTS

• 2 yellow onions, sliced thin
• 1 t garlic powder
• 2 T coconut aminos or worcheshire sauce
• 1.5 lbs (about 10) red potatoes, chopped in half or smaller if you’re not blending them in after
• 4 cups beef bone broth
• 3-4 chicken breasts, uncooked (frozen can work too)
• 1 tsp thyme
• salt & pep, desired amount
• 4 cloves of garlic, minced
• 1 - 1.10 oz packet French onion dip mix
• 1 - 8 oz pkg reduced fat plain or chive and onion cream cheese (vegan works too, I did the reduced fat plain)
• 2 T cornstarch or arrowroot starch
  (Optional toppings)
• 3-4 slices of bacon, cooked and crumbled
• fresh parsley
• shredded gruyere cheese
  

STEPS

Slow Cooker:

1. In a skillet over medium heat, add onion, garlic powder, and aminos/worcheshire. Sauté until Carmelized and brown, stirring occasionally.  
2. While the onions cook, place all other ingredients in a slow cooker, chicken and potatoes on the bottom and Cream cheese on top.  Add onions too when they’re soft and caramelized.
3. Cook on high 4-5 hours or low 6-8 hours.
4. Remove cooked chicken and chop or shred and add back to pot before eating.  I use the blender and blend some onions and potatoes too for a smoother soup. You can also use an emersion blender to blend the potatoes and onions, if desired.
   

Instant Pot:

1. Sauté sliced onion in garlic powder and aminos/worcheshire until brown and Carmelized.
2. Add the chicken, bone broth, potatoes, cream cheese, spices, onions, and dip mix to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 15 min, then quick release the pressure.
3. Remove cooked chicken and chop or shred and add back to pot before serving. I use the blender and blend some onions and potatoes too for a smoother soup. You can also use an emersion blender to blend the potatoes and onions, if desired. 

Stove Top:

1. In a skillet over medium heat, add onion, garlic powder, and aminos/worcheshire.
2. Sauté until Carmelized and brown, stirring occasionally.
3. While onions are getting Carmelized, in a large stock pot over high heat, and add raw chicken and potatoes, cover with broth and add the dip mix and thyme. Bring to a boil, then switch to low once simmering and cover.
4. Cook 15-20 min or so until chicken is cooked and potatoes softened. Add carmelized onions to the pot and stir. Remove chicken and shred. I use my blender and blend some potatoes and onions with the chicken for a smoother soup. You can also use an emersion blender to blend potatoes and onions, if desired. Add the cream cheese and corn starch and cook covered until cream cheese melted.
   

🍑 Nourishment Breakdown

Serves 10 cups

Macros per cup:
Calories: 293 | Fat: 4g | Carb: 34g | Protein: 30g | Fiber: 3g

PROTEIN chicken & bone broth 
FAT cream cheese & optional toppings
FIBER onion, some in potatoes 
CARB/STARCH potatoes 

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