Lightened Creamy Clam and Potato Soup

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

Lightened Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam and Potato Soup

Enjoy a light yet satisfying soup that combines tender clams and hearty potatoes in a creamy, low-fat broth. The balance of fresh vegetables, a splash of low-fat milk, and a dollop of nonfat Greek yogurt creates a velvety texture and comforting flavor, perfect for a healthy meal at any time of day.

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NUTRITION

362kcal
Protein
34.2g
Fat
3.3g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (drained)

1 small Potato

1 Celery Stalk

1/4 medium Onion

1/2 cup Low-Fat Milk (1%)

1 cup Low-Sodium Chicken Broth

1/4 cup Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Drain the canned clams and set aside along with their juice if desired for extra flavor.

  • 2

    Peel and dice the small potato into bite-sized pieces. Finely chop the celery and quarter of a medium onion.

  • 3

    In a medium pot, lightly sauté the onion and celery over medium heat with a light spray of olive oil until softened, about 3-4 minutes.

  • 4

    Add the diced potato and pour in the low-sodium chicken broth. Bring to a simmer and cook until the potatoes begin to soften, approximately 10 minutes.

  • 5

    Stir in the clams (and a bit of the reserved juice if using) and continue heating gently.

  • 6

    Lower the heat and stir in the low-fat milk. Allow the soup to warm without boiling to preserve the creamy texture.

  • 7

    Remove from heat and whisk in the plain nonfat Greek yogurt to achieve a smooth, creamy consistency.

  • 8

    Season with salt, pepper, and a pinch of thyme or your favorite herbs. Serve warm and enjoy this light yet satisfying soup.

Lightened Creamy Clam and Potato Soup

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

Lightened Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam and Potato Soup

Enjoy a light yet satisfying soup that combines tender clams and hearty potatoes in a creamy, low-fat broth. The balance of fresh vegetables, a splash of low-fat milk, and a dollop of nonfat Greek yogurt creates a velvety texture and comforting flavor, perfect for a healthy meal at any time of day.

NUTRITION

362kcal
Protein
34.2g
Fat
3.3g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (drained)

1 small Potato

1 Celery Stalk

1/4 medium Onion

1/2 cup Low-Fat Milk (1%)

1 cup Low-Sodium Chicken Broth

1/4 cup Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Drain the canned clams and set aside along with their juice if desired for extra flavor.

  • 2

    Peel and dice the small potato into bite-sized pieces. Finely chop the celery and quarter of a medium onion.

  • 3

    In a medium pot, lightly sauté the onion and celery over medium heat with a light spray of olive oil until softened, about 3-4 minutes.

  • 4

    Add the diced potato and pour in the low-sodium chicken broth. Bring to a simmer and cook until the potatoes begin to soften, approximately 10 minutes.

  • 5

    Stir in the clams (and a bit of the reserved juice if using) and continue heating gently.

  • 6

    Lower the heat and stir in the low-fat milk. Allow the soup to warm without boiling to preserve the creamy texture.

  • 7

    Remove from heat and whisk in the plain nonfat Greek yogurt to achieve a smooth, creamy consistency.

  • 8

    Season with salt, pepper, and a pinch of thyme or your favorite herbs. Serve warm and enjoy this light yet satisfying soup.