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

Enjoy a warm, comforting bowl of Healthy Creamy Baked Potato Soup that combines the natural earthiness of roasted potatoes with the tangy creaminess of nonfat Greek yogurt. Infused with aromatic sautéed onion and garlic and brightened with a hint of smoked paprika and chives, this soup offers a satisfying blend of textures and flavors—perfect for a nourishing meal that’s both hearty and light.

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NUTRITION

512kcal
Protein
37.8g
Fat
9.9g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Fat Milk (2%) (240g)

1 cup Low-Sodium Vegetable Broth (240g)

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tbsp Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and roast it in the oven for 45-50 minutes until tender.

  • 2

    While the potato is baking, finely chop the onion and mince the garlic.

  • 3

    Heat a saucepan over medium heat and add 1 teaspoon of olive oil. Sauté the onion and garlic until softened and translucent, about 4-5 minutes.

  • 4

    Add the low-sodium vegetable broth and low-fat milk to the saucepan, stirring to combine.

  • 5

    Once the potato is tender, remove it from the oven, let it cool slightly, and then peel and dice it.

  • 6

    Add the diced potato to the saucepan. Stir in the smoked paprika, and season with salt and pepper to taste. Simmer for 5-7 minutes to let the flavors meld.

  • 7

    Remove the soup from heat and stir in the nonfat Greek yogurt until the soup becomes creamy.

  • 8

    Serve the soup warm, garnished with fresh chives.

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

Enjoy a warm, comforting bowl of Healthy Creamy Baked Potato Soup that combines the natural earthiness of roasted potatoes with the tangy creaminess of nonfat Greek yogurt. Infused with aromatic sautéed onion and garlic and brightened with a hint of smoked paprika and chives, this soup offers a satisfying blend of textures and flavors—perfect for a nourishing meal that’s both hearty and light.

NUTRITION

512kcal
Protein
37.8g
Fat
9.9g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Fat Milk (2%) (240g)

1 cup Low-Sodium Vegetable Broth (240g)

1 small Onion (70g)

2 cloves Garlic

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tbsp Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and roast it in the oven for 45-50 minutes until tender.

  • 2

    While the potato is baking, finely chop the onion and mince the garlic.

  • 3

    Heat a saucepan over medium heat and add 1 teaspoon of olive oil. Sauté the onion and garlic until softened and translucent, about 4-5 minutes.

  • 4

    Add the low-sodium vegetable broth and low-fat milk to the saucepan, stirring to combine.

  • 5

    Once the potato is tender, remove it from the oven, let it cool slightly, and then peel and dice it.

  • 6

    Add the diced potato to the saucepan. Stir in the smoked paprika, and season with salt and pepper to taste. Simmer for 5-7 minutes to let the flavors meld.

  • 7

    Remove the soup from heat and stir in the nonfat Greek yogurt until the soup becomes creamy.

  • 8

    Serve the soup warm, garnished with fresh chives.