Creamy Roasted Potato Cheddar Soup

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

Creamy Roasted Potato Cheddar Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cheddar Soup

Savor a bowl of creamy roasted potato cheddar soup that combines the comforting sweetness of roasted potatoes, the sharp richness of low‐fat cheddar, and the smooth essence of skim milk. Each spoonful brings a warming balance of savory and velvety textures, perfect for any meal of the day.

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NUTRITION

589kcal
Protein
33.5g
Fat
19.2g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 medium roasted potato (~150g)

0.67 cup shredded low-fat sharp cheddar cheese (~70g)

1.25 cups skim milk (~300g)

0.33 cup cooked white beans (~50g)

1 cup low-sodium vegetable broth (240g)

0.25 medium diced onion (~40g)

1 clove minced garlic (~3g)

1 teaspoon olive oil (~5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the medium potato into cubes, toss with olive oil, salt, and pepper, and spread out on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.

  • 2

    In a medium saucepan, heat a splash of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the roasted potato cubes to the saucepan along with the low-sodium vegetable broth. Bring to a simmer.

  • 4

    Stir in the skim milk and cooked white beans, allowing the mixture to heat through for about 5 minutes.

  • 5

    Use an immersion blender to partially blend the soup, leaving some chunks for texture.

  • 6

    Add the shredded low-fat sharp cheddar cheese and stir until melted and well incorporated. Adjust salt and pepper to taste.

  • 7

    Serve hot, enjoying the rich, creamy flavor with every spoonful.

Creamy Roasted Potato Cheddar Soup

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

Creamy Roasted Potato Cheddar Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cheddar Soup

Savor a bowl of creamy roasted potato cheddar soup that combines the comforting sweetness of roasted potatoes, the sharp richness of low‐fat cheddar, and the smooth essence of skim milk. Each spoonful brings a warming balance of savory and velvety textures, perfect for any meal of the day.

NUTRITION

589kcal
Protein
33.5g
Fat
19.2g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 medium roasted potato (~150g)

0.67 cup shredded low-fat sharp cheddar cheese (~70g)

1.25 cups skim milk (~300g)

0.33 cup cooked white beans (~50g)

1 cup low-sodium vegetable broth (240g)

0.25 medium diced onion (~40g)

1 clove minced garlic (~3g)

1 teaspoon olive oil (~5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the medium potato into cubes, toss with olive oil, salt, and pepper, and spread out on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.

  • 2

    In a medium saucepan, heat a splash of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the roasted potato cubes to the saucepan along with the low-sodium vegetable broth. Bring to a simmer.

  • 4

    Stir in the skim milk and cooked white beans, allowing the mixture to heat through for about 5 minutes.

  • 5

    Use an immersion blender to partially blend the soup, leaving some chunks for texture.

  • 6

    Add the shredded low-fat sharp cheddar cheese and stir until melted and well incorporated. Adjust salt and pepper to taste.

  • 7

    Serve hot, enjoying the rich, creamy flavor with every spoonful.