Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

Savor this comforting, velvety baked potato soup bursting with warmth and wholesome flavors. Creamy texture meets hearty potatoes, tender cannellini beans, and a hint of aromatic garlic and onion, all lifted by a light splash of nonfat Greek yogurt and low-fat milk. A satisfying bowl that balances comfort with a nutritious punch!

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NUTRITION

484kcal
Protein
34.6g
Fat
2.3g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (~170g)

1/2 cup Cannellini Beans (~120g)

3/4 cup Nonfat Greek Yogurt (~180g)

1/2 cup Low-Fat Milk (~120g)

1 cup Vegetable Broth (~240g)

1/2 small Onion (~50g)

2 cloves Garlic (~12g)

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PREPARATION

  • 1

    Preheat a medium pot over medium heat and lightly spray with a nonstick cooking spray.

  • 2

    Dice the onion and mince the garlic. Add them to the pot and sauté until fragrant and translucent, about 3-4 minutes.

  • 3

    Peel and cube the baking potato into bite-sized pieces. Add the potatoes and cannellini beans to the pot.

  • 4

    Pour in the vegetable broth, then bring the mixture to a simmer. Cover and let cook for about 15-20 minutes, or until the potatoes are tender.

  • 5

    Once the potatoes are soft, remove the pot from heat. Using an immersion blender, blend part of the soup to create a creamy base while leaving some chunks for texture.

  • 6

    Stir in the low-fat milk and nonfat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 7

    Reheat the soup gently over low heat if needed, ensuring it does not boil to prevent curdling of the yogurt.

  • 8

    Ladle the soup into bowls and serve warm. Enjoy your hearty and creamy baked potato soup!

Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

Savor this comforting, velvety baked potato soup bursting with warmth and wholesome flavors. Creamy texture meets hearty potatoes, tender cannellini beans, and a hint of aromatic garlic and onion, all lifted by a light splash of nonfat Greek yogurt and low-fat milk. A satisfying bowl that balances comfort with a nutritious punch!

NUTRITION

484kcal
Protein
34.6g
Fat
2.3g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (~170g)

1/2 cup Cannellini Beans (~120g)

3/4 cup Nonfat Greek Yogurt (~180g)

1/2 cup Low-Fat Milk (~120g)

1 cup Vegetable Broth (~240g)

1/2 small Onion (~50g)

2 cloves Garlic (~12g)

PREPARATION

  • 1

    Preheat a medium pot over medium heat and lightly spray with a nonstick cooking spray.

  • 2

    Dice the onion and mince the garlic. Add them to the pot and sauté until fragrant and translucent, about 3-4 minutes.

  • 3

    Peel and cube the baking potato into bite-sized pieces. Add the potatoes and cannellini beans to the pot.

  • 4

    Pour in the vegetable broth, then bring the mixture to a simmer. Cover and let cook for about 15-20 minutes, or until the potatoes are tender.

  • 5

    Once the potatoes are soft, remove the pot from heat. Using an immersion blender, blend part of the soup to create a creamy base while leaving some chunks for texture.

  • 6

    Stir in the low-fat milk and nonfat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 7

    Reheat the soup gently over low heat if needed, ensuring it does not boil to prevent curdling of the yogurt.

  • 8

    Ladle the soup into bowls and serve warm. Enjoy your hearty and creamy baked potato soup!