Creamy Loaded Baked Potato Soup

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

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

A comforting bowl of creamy baked potato soup packed with flavor and just the right amount of protein. This dish features tender baked potato chunks blended with low‐fat milk and enriched with light sour cream, finished with a sprinkle of light cheddar, crisp turkey bacon, and fluffy egg whites for an extra protein boost. Enjoy a warming, satisfying meal that's both hearty and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
34g
Fat
20.5g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

150 ml low-fat milk

2 tbsp low-fat sour cream

1/3 cup shredded light cheddar cheese (~37g)

2 slices turkey bacon

1 cup vegetable broth

2 egg whites

1 tbsp chopped green onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake it for about 45 minutes until it’s tender.

  • 2

    Once baked, allow the potato to cool slightly before scooping out the flesh. Chop into bite-sized pieces and set aside.

  • 3

    In a medium saucepan over medium heat, combine the vegetable broth and low-fat milk. Bring to a gentle simmer.

  • 4

    Stir in the baked potato pieces and low-fat sour cream, blending well until the mixture is creamy.

  • 5

    Carefully whisk in the egg whites and heat for another 2-3 minutes until they are fully incorporated and slightly cooked.

  • 6

    Remove the saucepan from heat and stir in the shredded light cheddar cheese until melted.

  • 7

    Crumble the turkey bacon over the soup and garnish with chopped green onions before serving.

Creamy Loaded Baked Potato Soup

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

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

A comforting bowl of creamy baked potato soup packed with flavor and just the right amount of protein. This dish features tender baked potato chunks blended with low‐fat milk and enriched with light sour cream, finished with a sprinkle of light cheddar, crisp turkey bacon, and fluffy egg whites for an extra protein boost. Enjoy a warming, satisfying meal that's both hearty and balanced.

NUTRITION

488kcal
Protein
34g
Fat
20.5g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

150 ml low-fat milk

2 tbsp low-fat sour cream

1/3 cup shredded light cheddar cheese (~37g)

2 slices turkey bacon

1 cup vegetable broth

2 egg whites

1 tbsp chopped green onions

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake it for about 45 minutes until it’s tender.

  • 2

    Once baked, allow the potato to cool slightly before scooping out the flesh. Chop into bite-sized pieces and set aside.

  • 3

    In a medium saucepan over medium heat, combine the vegetable broth and low-fat milk. Bring to a gentle simmer.

  • 4

    Stir in the baked potato pieces and low-fat sour cream, blending well until the mixture is creamy.

  • 5

    Carefully whisk in the egg whites and heat for another 2-3 minutes until they are fully incorporated and slightly cooked.

  • 6

    Remove the saucepan from heat and stir in the shredded light cheddar cheese until melted.

  • 7

    Crumble the turkey bacon over the soup and garnish with chopped green onions before serving.