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

Savor the comforting warmth of this creamy loaded baked potato soup, where tender potato pieces meld with the rich tang of fat-free Greek yogurt and a hint of savory chicken broth. Enhanced with crispy bacon, a sprinkle of reduced-fat cheddar, and bright chives, each spoonful offers a delightful balance of creamy texture and loaded flavor perfect for a satisfying meal any time of day.

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NUTRITION

382kcal
Protein
36.3g
Fat
6.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Fat-Free Greek Yogurt (~245g)

1/2 cup Low Sodium Chicken Broth (~120g)

1 slice Bacon (~30g)

1/8 cup Reduced-Fat Cheddar Cheese (~28g)

1/4 cup Skim Milk (~60g)

1/4 medium Yellow Onion (~50g), diced

1 clove Garlic, minced

1 tablespoon Fresh Chives, chopped

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PREPARATION

  • 1

    Using a non-stick spray, lightly sauté the diced onion and minced garlic in a medium pot over medium heat until softened and fragrant.

  • 2

    Peel and dice the russet potato into small cubes, then add them to the pot along with the chicken broth. Bring the mixture to a gentle simmer.

  • 3

    Allow the potato to cook for about 15-20 minutes until tender. Optionally, for a creamier texture, lightly mash some of the potatoes against the side of the pot.

  • 4

    Reduce the heat and stir in the fat-free Greek yogurt and skim milk until well combined. Season the soup with salt and pepper to taste.

  • 5

    Ladle the soup into bowls and top with the crispy bacon (chopped into bits) and sprinkle the reduced-fat cheddar cheese over the top.

  • 6

    Garnish with freshly chopped chives 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

Savor the comforting warmth of this creamy loaded baked potato soup, where tender potato pieces meld with the rich tang of fat-free Greek yogurt and a hint of savory chicken broth. Enhanced with crispy bacon, a sprinkle of reduced-fat cheddar, and bright chives, each spoonful offers a delightful balance of creamy texture and loaded flavor perfect for a satisfying meal any time of day.

NUTRITION

382kcal
Protein
36.3g
Fat
6.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Fat-Free Greek Yogurt (~245g)

1/2 cup Low Sodium Chicken Broth (~120g)

1 slice Bacon (~30g)

1/8 cup Reduced-Fat Cheddar Cheese (~28g)

1/4 cup Skim Milk (~60g)

1/4 medium Yellow Onion (~50g), diced

1 clove Garlic, minced

1 tablespoon Fresh Chives, chopped

PREPARATION

  • 1

    Using a non-stick spray, lightly sauté the diced onion and minced garlic in a medium pot over medium heat until softened and fragrant.

  • 2

    Peel and dice the russet potato into small cubes, then add them to the pot along with the chicken broth. Bring the mixture to a gentle simmer.

  • 3

    Allow the potato to cook for about 15-20 minutes until tender. Optionally, for a creamier texture, lightly mash some of the potatoes against the side of the pot.

  • 4

    Reduce the heat and stir in the fat-free Greek yogurt and skim milk until well combined. Season the soup with salt and pepper to taste.

  • 5

    Ladle the soup into bowls and top with the crispy bacon (chopped into bits) and sprinkle the reduced-fat cheddar cheese over the top.

  • 6

    Garnish with freshly chopped chives and serve warm.