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

A comforting bowl of creamy baked potato soup with a velvety texture, accented by the tang of non-fat Greek yogurt and a sprinkle of reduced-fat cheddar cheese. This warming soup is ideal for a nourishing dinner that keeps you satisfied without overloading on calories.

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NUTRITION

340kcal
Protein
34.1g
Fat
1.5g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/4 cup chopped Onion (40g)

2 cloves Garlic (6g total)

1 cup Vegetable Broth (240g)

3/4 cup Non-fat Greek Yogurt (188g)

1/2 cup Skim Milk (120g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

Salt and Black Pepper to taste

1 tbsp Fresh Chives, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the russet potato thoroughly and prick it with a fork. Bake the potato directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, finely chop the onion and garlic. In a medium pot, add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent, about 3-4 minutes. If needed, use a light spray of oil to prevent sticking.

  • 3

    Once the sauté is complete, add the vegetable broth to the pot and bring to a gentle simmer.

  • 4

    When the baked potato is ready, allow it to cool slightly. Scoop out the flesh and add it to the simmering broth, breaking it up with a spoon to help thicken the soup.

  • 5

    Stir in the non-fat Greek yogurt and skim milk into the potato mixture. Heat slowly without bringing to a full boil to avoid curdling the yogurt.

  • 6

    Season with salt and black pepper to taste, stirring to combine all flavors.

  • 7

    Ladle the soup into bowls, and garnish with shredded reduced-fat cheddar cheese and freshly chopped chives before serving.

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

A comforting bowl of creamy baked potato soup with a velvety texture, accented by the tang of non-fat Greek yogurt and a sprinkle of reduced-fat cheddar cheese. This warming soup is ideal for a nourishing dinner that keeps you satisfied without overloading on calories.

NUTRITION

340kcal
Protein
34.1g
Fat
1.5g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/4 cup chopped Onion (40g)

2 cloves Garlic (6g total)

1 cup Vegetable Broth (240g)

3/4 cup Non-fat Greek Yogurt (188g)

1/2 cup Skim Milk (120g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

Salt and Black Pepper to taste

1 tbsp Fresh Chives, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the russet potato thoroughly and prick it with a fork. Bake the potato directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, finely chop the onion and garlic. In a medium pot, add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent, about 3-4 minutes. If needed, use a light spray of oil to prevent sticking.

  • 3

    Once the sauté is complete, add the vegetable broth to the pot and bring to a gentle simmer.

  • 4

    When the baked potato is ready, allow it to cool slightly. Scoop out the flesh and add it to the simmering broth, breaking it up with a spoon to help thicken the soup.

  • 5

    Stir in the non-fat Greek yogurt and skim milk into the potato mixture. Heat slowly without bringing to a full boil to avoid curdling the yogurt.

  • 6

    Season with salt and black pepper to taste, stirring to combine all flavors.

  • 7

    Ladle the soup into bowls, and garnish with shredded reduced-fat cheddar cheese and freshly chopped chives before serving.