Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup with a creamy twist. This recipe pairs the natural creaminess from nonfat Greek yogurt and a hint of skim milk with the heartiness of a baked potato. Lightly sautéed onions and garlic infuse the broth with rich aromas, while a drizzle of olive oil and a sprinkle of turkey bacon lend savory notes and texture, making every spoonful satisfying.

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NUTRITION

426kcal
Protein
36.6g
Fat
9.7g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Sodium Chicken Broth (240g)

1 teaspoon Olive Oil (4.5g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1/2 cup Skim Milk (122g)

2 slices Turkey Bacon (28g)

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PREPARATION

  • 1

    Preheat your oven and bake the potato until tender. Allow it to cool slightly, then peel and dice the flesh.

  • 2

    In a medium pot, warm the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

  • 3

    Add the diced potato to the pot and pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer.

  • 4

    Stir in the nonfat Greek yogurt and skim milk, blending until the soup achieves a creamy consistency. Avoid boiling to prevent curdling.

  • 5

    Crumble the cooked turkey bacon into the soup, reserving a small amount for garnish if desired.

  • 6

    Season with salt and pepper to taste. Let the soup simmer for a few extra minutes to marry the flavors.

  • 7

    Serve warm, garnished with the remaining turkey bacon and a sprinkle of chopped fresh herbs if available.

Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup with a creamy twist. This recipe pairs the natural creaminess from nonfat Greek yogurt and a hint of skim milk with the heartiness of a baked potato. Lightly sautéed onions and garlic infuse the broth with rich aromas, while a drizzle of olive oil and a sprinkle of turkey bacon lend savory notes and texture, making every spoonful satisfying.

NUTRITION

426kcal
Protein
36.6g
Fat
9.7g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Sodium Chicken Broth (240g)

1 teaspoon Olive Oil (4.5g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1/2 cup Skim Milk (122g)

2 slices Turkey Bacon (28g)

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender. Allow it to cool slightly, then peel and dice the flesh.

  • 2

    In a medium pot, warm the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

  • 3

    Add the diced potato to the pot and pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer.

  • 4

    Stir in the nonfat Greek yogurt and skim milk, blending until the soup achieves a creamy consistency. Avoid boiling to prevent curdling.

  • 5

    Crumble the cooked turkey bacon into the soup, reserving a small amount for garnish if desired.

  • 6

    Season with salt and pepper to taste. Let the soup simmer for a few extra minutes to marry the flavors.

  • 7

    Serve warm, garnished with the remaining turkey bacon and a sprinkle of chopped fresh herbs if available.