Wholesome Creamy Baked Potato Soup

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

Wholesome Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

A velvety baked potato soup that’s comforting and wholesome. This creamy broth melds tender baked potato with tangy Greek yogurt and a hint of savory turkey bacon, finished with aromatic vegetables and a drizzle of olive oil. Perfect for a satisfying lunch or dinner that warms both body and soul.

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NUTRITION

414kcal
Protein
33.9g
Fat
10.9g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/2 cup Low-Fat Plain Greek Yogurt (~150g)

1/2 cup Skim Milk (~125g)

3 slices Turkey Bacon (~30g total)

1 cup Vegetable Broth (~240g)

1 small Carrot (~50g)

1/4 small Onion (~25g)

1 clove Garlic (~3g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Chives (~2g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the potato with a fork and bake until tender, about 45 minutes, or microwave for 6-8 minutes until soft.

  • 2

    While the potato is baking, dice the carrot and onion, and mince the garlic.

  • 3

    In a medium soup pot, heat the olive oil over medium heat. Sauté the diced carrot, onion, and garlic until softened, about 5 minutes.

  • 4

    Crumble the turkey bacon and add to the pot, stirring for another 2 minutes to release flavor.

  • 5

    Scoop out the soft baked potato and add it to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 10 minutes.

  • 6

    Reduce the heat and stir in the skim milk and Greek yogurt until the soup is creamy. Allow the soup to warm through without boiling.

  • 7

    Season with salt and pepper to taste. Garnish with chives before serving.

Wholesome Creamy Baked Potato Soup

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

Wholesome Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

A velvety baked potato soup that’s comforting and wholesome. This creamy broth melds tender baked potato with tangy Greek yogurt and a hint of savory turkey bacon, finished with aromatic vegetables and a drizzle of olive oil. Perfect for a satisfying lunch or dinner that warms both body and soul.

NUTRITION

414kcal
Protein
33.9g
Fat
10.9g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/2 cup Low-Fat Plain Greek Yogurt (~150g)

1/2 cup Skim Milk (~125g)

3 slices Turkey Bacon (~30g total)

1 cup Vegetable Broth (~240g)

1 small Carrot (~50g)

1/4 small Onion (~25g)

1 clove Garlic (~3g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Chives (~2g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the potato with a fork and bake until tender, about 45 minutes, or microwave for 6-8 minutes until soft.

  • 2

    While the potato is baking, dice the carrot and onion, and mince the garlic.

  • 3

    In a medium soup pot, heat the olive oil over medium heat. Sauté the diced carrot, onion, and garlic until softened, about 5 minutes.

  • 4

    Crumble the turkey bacon and add to the pot, stirring for another 2 minutes to release flavor.

  • 5

    Scoop out the soft baked potato and add it to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 10 minutes.

  • 6

    Reduce the heat and stir in the skim milk and Greek yogurt until the soup is creamy. Allow the soup to warm through without boiling.

  • 7

    Season with salt and pepper to taste. Garnish with chives before serving.