Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup that's both creamy and wholesome. This soup blends tender baked potatoes with a hint of garlic and onion, enriched by low-fat milk and nonfat Greek yogurt for a luxurious texture. Finished with a drizzle of olive oil and fresh chives, this soup delivers warmth and satisfaction without overloading on calories.

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NUTRITION

453kcal
Protein
36.7g
Fat
6.9g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 large baked potato (200g)

1 cup low-fat milk (244g)

1 cup nonfat Greek yogurt (245g)

1/2 cup vegetable broth (120g)

1 tsp olive oil (5g)

1/4 cup chopped onion (40g)

1 clove minced garlic (3g)

1 tbsp chopped fresh chives (3g)

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PREPARATION

  • 1

    Preheat your oven and bake the potato until it is tender, then let it cool slightly before scooping out the flesh.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and fragrant.

  • 3

    Add the baked potato flesh and vegetable broth to the saucepan. Stir well and allow the mixture to warm through.

  • 4

    Pour in the low-fat milk and bring the soup to a gentle simmer. Stir occasionally to combine the flavors.

  • 5

    Remove the saucepan from heat and blend the mixture using an immersion blender until smooth but still slightly chunky for texture.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency. Season with salt and pepper to taste.

  • 7

    Ladle the soup into a bowl, garnish with freshly chopped chives, and serve immediately.

Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup that's both creamy and wholesome. This soup blends tender baked potatoes with a hint of garlic and onion, enriched by low-fat milk and nonfat Greek yogurt for a luxurious texture. Finished with a drizzle of olive oil and fresh chives, this soup delivers warmth and satisfaction without overloading on calories.

NUTRITION

453kcal
Protein
36.7g
Fat
6.9g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 large baked potato (200g)

1 cup low-fat milk (244g)

1 cup nonfat Greek yogurt (245g)

1/2 cup vegetable broth (120g)

1 tsp olive oil (5g)

1/4 cup chopped onion (40g)

1 clove minced garlic (3g)

1 tbsp chopped fresh chives (3g)

PREPARATION

  • 1

    Preheat your oven and bake the potato until it is tender, then let it cool slightly before scooping out the flesh.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and fragrant.

  • 3

    Add the baked potato flesh and vegetable broth to the saucepan. Stir well and allow the mixture to warm through.

  • 4

    Pour in the low-fat milk and bring the soup to a gentle simmer. Stir occasionally to combine the flavors.

  • 5

    Remove the saucepan from heat and blend the mixture using an immersion blender until smooth but still slightly chunky for texture.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency. Season with salt and pepper to taste.

  • 7

    Ladle the soup into a bowl, garnish with freshly chopped chives, and serve immediately.