Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

A comforting bowl of creamy baked potato soup that balances the heartiness of a baked potato with the smooth creaminess of Greek yogurt and skim milk. Lightened with egg whites and a hint of savory turkey bacon, this soup is perfect for those looking for a satisfying yet healthier option.

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NUTRITION

384kcal
Protein
27.8g
Fat
4.9g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Skim Milk (122g)

2 large Egg Whites (66g total)

2 slices Turkey Bacon (16g total)

1/4 small Onion (40g)

1 clove Garlic (3g)

1/2 teaspoon Black Pepper

1/4 teaspoon Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the baked potato, poke several holes with a fork, and bake it for about 45 minutes or until tender.

  • 2

    While the potato is baking, finely dice the onion and mince the garlic. In a small skillet, crisp the turkey bacon over medium heat until cooked through. Remove and crumble once cooled.

  • 3

    In a saucepan over medium heat, add the diced onion and garlic with a splash of low-sodium chicken broth. Sauté until softened, about 3-4 minutes.

  • 4

    Scoop out the flesh of the baked potato once it’s cool enough to handle, and add it to the saucepan. Pour in the remaining chicken broth and skim milk. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer. Add the nonfat Greek yogurt and egg whites, stirring constantly to maintain a smooth and creamy texture.

  • 6

    Season with salt and black pepper. Allow the soup to warm through for a few minutes, but do not boil once the dairy is added to prevent curdling.

  • 7

    Serve the soup hot, garnished with the crumbled turkey bacon. Enjoy the creamy, comforting flavors!

Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

A comforting bowl of creamy baked potato soup that balances the heartiness of a baked potato with the smooth creaminess of Greek yogurt and skim milk. Lightened with egg whites and a hint of savory turkey bacon, this soup is perfect for those looking for a satisfying yet healthier option.

NUTRITION

384kcal
Protein
27.8g
Fat
4.9g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Skim Milk (122g)

2 large Egg Whites (66g total)

2 slices Turkey Bacon (16g total)

1/4 small Onion (40g)

1 clove Garlic (3g)

1/2 teaspoon Black Pepper

1/4 teaspoon Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the baked potato, poke several holes with a fork, and bake it for about 45 minutes or until tender.

  • 2

    While the potato is baking, finely dice the onion and mince the garlic. In a small skillet, crisp the turkey bacon over medium heat until cooked through. Remove and crumble once cooled.

  • 3

    In a saucepan over medium heat, add the diced onion and garlic with a splash of low-sodium chicken broth. Sauté until softened, about 3-4 minutes.

  • 4

    Scoop out the flesh of the baked potato once it’s cool enough to handle, and add it to the saucepan. Pour in the remaining chicken broth and skim milk. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer. Add the nonfat Greek yogurt and egg whites, stirring constantly to maintain a smooth and creamy texture.

  • 6

    Season with salt and black pepper. Allow the soup to warm through for a few minutes, but do not boil once the dairy is added to prevent curdling.

  • 7

    Serve the soup hot, garnished with the crumbled turkey bacon. Enjoy the creamy, comforting flavors!