Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

Savor a comforting bowl of baked potato soup with a healthy twist! This creamy, velvety soup is made with a perfectly baked potato, enriched with nonfat Greek yogurt and skim milk, and accented by savory turkey bacon, sweet onions, and garlic. Each spoonful delivers warmth and a balanced blend of flavors, ensuring a satisfying meal ideal for breakfast, lunch, or dinner.

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NUTRITION

377kcal
Protein
36.2g
Fat
4.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1 medium baked Yukon Gold Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 cup Low-Sodium Chicken Broth (~240g)

1/2 cup Skim Milk (~122g)

2 slices Turkey Bacon (~28g total)

1/2 medium Yellow Onion (~50g)

2 cloves Garlic (~6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato a few times with a fork and bake it directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, finely chop the yellow onion and mince the garlic. In a medium saucepan, sauté the onion and garlic over medium heat until they become soft and fragrant, about 3-4 minutes. Avoid using extra oil to keep the recipe light.

  • 3

    Once softened, pour in the low-sodium chicken broth and bring to a simmer.

  • 4

    When the baked potato is ready, allow it to cool slightly. Scoop out the flesh and add it to the broth mixture. Stir well to combine and let it simmer for another 5 minutes.

  • 5

    In a separate small pan, cook the turkey bacon until crisp. Once cooked, chop it into small pieces.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt and skim milk, blending thoroughly to achieve a creamy texture. Adjust the thickness by adding more broth if needed.

  • 7

    Season the soup with salt and pepper to taste. Stir in most of the chopped turkey bacon, reserving a small sprinkle for garnish.

  • 8

    Serve the soup warm, garnished with the remaining turkey bacon. Enjoy your healthy, creamy baked potato soup as a light yet satisfying meal!

Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

Savor a comforting bowl of baked potato soup with a healthy twist! This creamy, velvety soup is made with a perfectly baked potato, enriched with nonfat Greek yogurt and skim milk, and accented by savory turkey bacon, sweet onions, and garlic. Each spoonful delivers warmth and a balanced blend of flavors, ensuring a satisfying meal ideal for breakfast, lunch, or dinner.

NUTRITION

377kcal
Protein
36.2g
Fat
4.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1 medium baked Yukon Gold Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 cup Low-Sodium Chicken Broth (~240g)

1/2 cup Skim Milk (~122g)

2 slices Turkey Bacon (~28g total)

1/2 medium Yellow Onion (~50g)

2 cloves Garlic (~6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato a few times with a fork and bake it directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, finely chop the yellow onion and mince the garlic. In a medium saucepan, sauté the onion and garlic over medium heat until they become soft and fragrant, about 3-4 minutes. Avoid using extra oil to keep the recipe light.

  • 3

    Once softened, pour in the low-sodium chicken broth and bring to a simmer.

  • 4

    When the baked potato is ready, allow it to cool slightly. Scoop out the flesh and add it to the broth mixture. Stir well to combine and let it simmer for another 5 minutes.

  • 5

    In a separate small pan, cook the turkey bacon until crisp. Once cooked, chop it into small pieces.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt and skim milk, blending thoroughly to achieve a creamy texture. Adjust the thickness by adding more broth if needed.

  • 7

    Season the soup with salt and pepper to taste. Stir in most of the chopped turkey bacon, reserving a small sprinkle for garnish.

  • 8

    Serve the soup warm, garnished with the remaining turkey bacon. Enjoy your healthy, creamy baked potato soup as a light yet satisfying meal!