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 loaded baked potato soup with a creamy twist. This recipe blends the earthiness of baked potato with the tangy creaminess of Greek yogurt, a hint of savory turkey bacon, and a sprinkle of reduced-fat cheddar cheese for richness. Fresh onion and garlic add aromatic depth while a warm chicken broth ties all the flavors together, making it a satisfying meal that delights the senses.

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NUTRITION

465kcal
Protein
33.9g
Fat
12.5g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

0.75 cup Plain Nonfat Greek Yogurt (~170g)

3 slices Turkey Bacon (~45g)

0.25 cup Reduced-Fat Cheddar Cheese (~28g)

1 cup Low Sodium Chicken Broth (~240g)

1 medium Yellow Onion (~110g)

2 cloves Garlic (~6g)

1 teaspoon Olive Oil (~4.5g)

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PREPARATION

  • 1

    Preheat a pot over medium heat and add the olive oil.

  • 2

    Dice the yellow onion and mince the garlic. Sauté them in the olive oil until softened and fragrant, about 3-4 minutes.

  • 3

    Dice the baked potato into small cubes and add to the pot along with the low sodium chicken broth. Bring to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.

  • 4

    In a bowl, stir the nonfat Greek yogurt until smooth. Gradually add a ladle of the hot broth to temper the yogurt, then stir it back into the soup for a creamy texture.

  • 5

    Crisp the turkey bacon in a separate pan, then crumble it over the soup.

  • 6

    Top the soup with the reduced-fat cheddar cheese and allow it to melt slightly before serving.

  • 7

    Season with salt and pepper to taste, and serve warm.

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 loaded baked potato soup with a creamy twist. This recipe blends the earthiness of baked potato with the tangy creaminess of Greek yogurt, a hint of savory turkey bacon, and a sprinkle of reduced-fat cheddar cheese for richness. Fresh onion and garlic add aromatic depth while a warm chicken broth ties all the flavors together, making it a satisfying meal that delights the senses.

NUTRITION

465kcal
Protein
33.9g
Fat
12.5g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

0.75 cup Plain Nonfat Greek Yogurt (~170g)

3 slices Turkey Bacon (~45g)

0.25 cup Reduced-Fat Cheddar Cheese (~28g)

1 cup Low Sodium Chicken Broth (~240g)

1 medium Yellow Onion (~110g)

2 cloves Garlic (~6g)

1 teaspoon Olive Oil (~4.5g)

PREPARATION

  • 1

    Preheat a pot over medium heat and add the olive oil.

  • 2

    Dice the yellow onion and mince the garlic. Sauté them in the olive oil until softened and fragrant, about 3-4 minutes.

  • 3

    Dice the baked potato into small cubes and add to the pot along with the low sodium chicken broth. Bring to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.

  • 4

    In a bowl, stir the nonfat Greek yogurt until smooth. Gradually add a ladle of the hot broth to temper the yogurt, then stir it back into the soup for a creamy texture.

  • 5

    Crisp the turkey bacon in a separate pan, then crumble it over the soup.

  • 6

    Top the soup with the reduced-fat cheddar cheese and allow it to melt slightly before serving.

  • 7

    Season with salt and pepper to taste, and serve warm.