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 creamy baked potato soup loaded with the goodness of turkey bacon and a tangy twist of Greek yogurt. This light yet satisfying recipe brings the warmth of a home-cooked meal with silky textures and a delicate balance of savory flavors, perfect for any meal of the day.

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NUTRITION

366kcal
Protein
34.1g
Fat
4.2g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Fat-Free Milk (120g)

3/4 cup Nonfat Greek Yogurt (170g)

2 slices Turkey Bacon (30g)

1 tablespoon Fresh Chives (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the potato thoroughly, prick it with a fork, and bake until tender, about 45-60 minutes depending on size.

  • 2

    While the potato is baking, crisp the turkey bacon in a nonstick skillet over medium heat, then chop into small pieces once cooled.

  • 3

    In a medium saucepan, combine the chicken broth, fat-free milk, and a pinch of salt and pepper. Warm over medium heat without boiling.

  • 4

    Once the baked potato is cool enough to handle, scoop out the flesh and mash it in the saucepan, breaking it into chunks.

  • 5

    Stir in the nonfat Greek yogurt gradually to achieve a creamy, smooth consistency. Adjust seasoning with salt and pepper as desired.

  • 6

    Simmer the soup for a few minutes to blend the flavors. If the soup is too thick, add a splash of broth or milk until the desired consistency is reached.

  • 7

    Serve the soup hot, garnished with the crumbled turkey bacon and fresh chives.

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 creamy baked potato soup loaded with the goodness of turkey bacon and a tangy twist of Greek yogurt. This light yet satisfying recipe brings the warmth of a home-cooked meal with silky textures and a delicate balance of savory flavors, perfect for any meal of the day.

NUTRITION

366kcal
Protein
34.1g
Fat
4.2g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Fat-Free Milk (120g)

3/4 cup Nonfat Greek Yogurt (170g)

2 slices Turkey Bacon (30g)

1 tablespoon Fresh Chives (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the potato thoroughly, prick it with a fork, and bake until tender, about 45-60 minutes depending on size.

  • 2

    While the potato is baking, crisp the turkey bacon in a nonstick skillet over medium heat, then chop into small pieces once cooled.

  • 3

    In a medium saucepan, combine the chicken broth, fat-free milk, and a pinch of salt and pepper. Warm over medium heat without boiling.

  • 4

    Once the baked potato is cool enough to handle, scoop out the flesh and mash it in the saucepan, breaking it into chunks.

  • 5

    Stir in the nonfat Greek yogurt gradually to achieve a creamy, smooth consistency. Adjust seasoning with salt and pepper as desired.

  • 6

    Simmer the soup for a few minutes to blend the flavors. If the soup is too thick, add a splash of broth or milk until the desired consistency is reached.

  • 7

    Serve the soup hot, garnished with the crumbled turkey bacon and fresh chives.