Creamy Roasted Garlic Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Garlic Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Potato Soup

Savor the comforting warmth of this creamy roasted garlic potato soup, a velvety blend of tender roasted potatoes and garlic, enriched with low-fat milk and nonfat Greek yogurt. Finished with a hint of olive oil and savory broth, every spoonful delivers a rich, satisfying taste that's perfect for breakfast, lunch, or dinner.

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NUTRITION

380kcal
Protein
32.1g
Fat
7.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes

1 head Roasted Garlic

1 cup Low-Fat Milk

1 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 35-40 minutes until soft and caramelized.

  • 2

    While the garlic roasts, scrub and dice the potatoes into cubes. Boil or steam the potatoes until they are fork-tender, about 15-20 minutes.

  • 3

    In a large pot, heat 1 tsp olive oil over medium heat. Add the roasted garlic (squeeze out the softened cloves) and lightly sauté for a minute to release its aroma.

  • 4

    Add the cooked potato cubes and vegetable broth to the pot. Using an immersion blender, blend until you achieve a smooth consistency, leaving some texture if desired.

  • 5

    Stir in the low-fat milk and nonfat Greek yogurt until well combined. Warm the soup gently over low heat—do not boil—to preserve its creaminess.

  • 6

    Season with salt and pepper to taste. Serve warm and enjoy the comforting, creamy flavors.

Creamy Roasted Garlic Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Garlic Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Potato Soup

Savor the comforting warmth of this creamy roasted garlic potato soup, a velvety blend of tender roasted potatoes and garlic, enriched with low-fat milk and nonfat Greek yogurt. Finished with a hint of olive oil and savory broth, every spoonful delivers a rich, satisfying taste that's perfect for breakfast, lunch, or dinner.

NUTRITION

380kcal
Protein
32.1g
Fat
7.3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes

1 head Roasted Garlic

1 cup Low-Fat Milk

1 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 35-40 minutes until soft and caramelized.

  • 2

    While the garlic roasts, scrub and dice the potatoes into cubes. Boil or steam the potatoes until they are fork-tender, about 15-20 minutes.

  • 3

    In a large pot, heat 1 tsp olive oil over medium heat. Add the roasted garlic (squeeze out the softened cloves) and lightly sauté for a minute to release its aroma.

  • 4

    Add the cooked potato cubes and vegetable broth to the pot. Using an immersion blender, blend until you achieve a smooth consistency, leaving some texture if desired.

  • 5

    Stir in the low-fat milk and nonfat Greek yogurt until well combined. Warm the soup gently over low heat—do not boil—to preserve its creaminess.

  • 6

    Season with salt and pepper to taste. Serve warm and enjoy the comforting, creamy flavors.