Creamy Baked Potato Soup

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

Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Baked Potato Soup

Enjoy a velvety, hearty bowl of Creamy Baked Potato Soup that brings the warmth of baked potatoes, savory turkey bacon, and nutritious cannellini beans together in a light, creamy base. This comforting soup is perfect as a filling breakfast, lunch, or dinner option, delivering a satisfying blend of textures and flavors.

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NUTRITION

451kcal
Protein
34.7g
Fat
7.5g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

1 cup Low-Sodium Chicken Broth (~240g)

1/4 medium Yellow Onion (~50g)

1 clove Garlic (~3g)

1/2 cup Low-Fat Milk (~122g)

1/2 cup Low-Fat Cottage Cheese (~113g)

2 slices Turkey Bacon (~28g)

1/2 cup Cannellini Beans (~130g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato thoroughly and bake it until tender (approximately 45-60 minutes), then allow it to cool before scooping out the flesh.

  • 2

    In a medium pot, sauté the diced yellow onion and minced garlic (from 1 clove) over medium heat until soft and translucent. Use a splash of water or a light spray of olive oil if needed to prevent sticking.

  • 3

    Add 1 cup of low-sodium chicken broth to the pot and bring it to a gentle simmer.

  • 4

    Stir in the scooped baked potato flesh along with 1/2 cup of low-fat milk and 1/2 cup of low-fat cottage cheese. Use an immersion blender to blend the mixture until smooth and creamy.

  • 5

    Fold in 1/2 cup of rinsed cannellini beans and let the soup heat through for an additional 5 minutes.

  • 6

    Crisp 2 slices of turkey bacon in a separate pan, then crumble them and stir half into the soup, reserving the rest for garnish.

  • 7

    Season the soup with salt and pepper to taste, and add any additional herbs like chives if desired. Serve the soup warm, topped with the remaining crumbled turkey bacon for added crunch.

Creamy Baked Potato Soup

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

Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Baked Potato Soup

Enjoy a velvety, hearty bowl of Creamy Baked Potato Soup that brings the warmth of baked potatoes, savory turkey bacon, and nutritious cannellini beans together in a light, creamy base. This comforting soup is perfect as a filling breakfast, lunch, or dinner option, delivering a satisfying blend of textures and flavors.

NUTRITION

451kcal
Protein
34.7g
Fat
7.5g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

1 cup Low-Sodium Chicken Broth (~240g)

1/4 medium Yellow Onion (~50g)

1 clove Garlic (~3g)

1/2 cup Low-Fat Milk (~122g)

1/2 cup Low-Fat Cottage Cheese (~113g)

2 slices Turkey Bacon (~28g)

1/2 cup Cannellini Beans (~130g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato thoroughly and bake it until tender (approximately 45-60 minutes), then allow it to cool before scooping out the flesh.

  • 2

    In a medium pot, sauté the diced yellow onion and minced garlic (from 1 clove) over medium heat until soft and translucent. Use a splash of water or a light spray of olive oil if needed to prevent sticking.

  • 3

    Add 1 cup of low-sodium chicken broth to the pot and bring it to a gentle simmer.

  • 4

    Stir in the scooped baked potato flesh along with 1/2 cup of low-fat milk and 1/2 cup of low-fat cottage cheese. Use an immersion blender to blend the mixture until smooth and creamy.

  • 5

    Fold in 1/2 cup of rinsed cannellini beans and let the soup heat through for an additional 5 minutes.

  • 6

    Crisp 2 slices of turkey bacon in a separate pan, then crumble them and stir half into the soup, reserving the rest for garnish.

  • 7

    Season the soup with salt and pepper to taste, and add any additional herbs like chives if desired. Serve the soup warm, topped with the remaining crumbled turkey bacon for added crunch.