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

Enjoy a warm, comforting bowl of creamy baked potato soup that’s both hearty and nutritious. This soup features tender baked potatoes, blended with a light mixture of nonfat Greek yogurt, low‐fat cottage cheese, and a hint of extra firm tofu, all combined with sautéed onions, garlic, and cannellini beans for a smooth, protein-packed meal. Finished with a drizzle of olive oil and sprinkled with fresh chives, every spoonful delivers a satisfying balance of creaminess and vibrant flavor.

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NUTRITION

903kcal
Protein
65.5g
Fat
18.9g
Carbs
129.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Baking Potatoes (~300g)

240g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

2 cups Low-Sodium Vegetable Broth (480ml)

1 medium Onion (~110g)

2 cloves Garlic (~6g)

1 tbsp Extra Virgin Olive Oil

1 cup Cannellini Beans (cooked, ~240g)

50g Extra Firm Tofu

Fresh Chives (optional)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the baking potatoes, prick them with a fork, and place them on a baking sheet. Bake until tender, about 45-60 minutes depending on size.

  • 2

    While the potatoes are baking, dice the onion and mince the garlic.

  • 3

    Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until they become translucent and fragrant, about 4-5 minutes.

  • 4

    Once the potatoes are done, let them cool slightly before peeling and dicing them into bite-size pieces. Add the diced potatoes to the pot along with the cannellini beans.

  • 5

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Let it cook for another 10 minutes to blend the flavors.

  • 6

    Using an immersion blender, blend part of the soup to create a creamy base while leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and blend until smooth, then mix back into the pot.

  • 7

    Stir in the nonfat Greek yogurt, low-fat cottage cheese, and crumbled extra firm tofu. Mix well until the soup reaches a creamy consistency. Season with salt and pepper to taste.

  • 8

    Warm the soup over low heat for an additional 3-5 minutes, ensuring it doesn’t boil to preserve the creaminess of the dairy.

  • 9

    Ladle the soup into bowls and garnish with chopped fresh chives if desired. Serve warm and enjoy your healthy, protein-packed soup.

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

Enjoy a warm, comforting bowl of creamy baked potato soup that’s both hearty and nutritious. This soup features tender baked potatoes, blended with a light mixture of nonfat Greek yogurt, low‐fat cottage cheese, and a hint of extra firm tofu, all combined with sautéed onions, garlic, and cannellini beans for a smooth, protein-packed meal. Finished with a drizzle of olive oil and sprinkled with fresh chives, every spoonful delivers a satisfying balance of creaminess and vibrant flavor.

NUTRITION

903kcal
Protein
65.5g
Fat
18.9g
Carbs
129.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Baking Potatoes (~300g)

240g Nonfat Greek Yogurt

100g Low-Fat Cottage Cheese

2 cups Low-Sodium Vegetable Broth (480ml)

1 medium Onion (~110g)

2 cloves Garlic (~6g)

1 tbsp Extra Virgin Olive Oil

1 cup Cannellini Beans (cooked, ~240g)

50g Extra Firm Tofu

Fresh Chives (optional)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the baking potatoes, prick them with a fork, and place them on a baking sheet. Bake until tender, about 45-60 minutes depending on size.

  • 2

    While the potatoes are baking, dice the onion and mince the garlic.

  • 3

    Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until they become translucent and fragrant, about 4-5 minutes.

  • 4

    Once the potatoes are done, let them cool slightly before peeling and dicing them into bite-size pieces. Add the diced potatoes to the pot along with the cannellini beans.

  • 5

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Let it cook for another 10 minutes to blend the flavors.

  • 6

    Using an immersion blender, blend part of the soup to create a creamy base while leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and blend until smooth, then mix back into the pot.

  • 7

    Stir in the nonfat Greek yogurt, low-fat cottage cheese, and crumbled extra firm tofu. Mix well until the soup reaches a creamy consistency. Season with salt and pepper to taste.

  • 8

    Warm the soup over low heat for an additional 3-5 minutes, ensuring it doesn’t boil to preserve the creaminess of the dairy.

  • 9

    Ladle the soup into bowls and garnish with chopped fresh chives if desired. Serve warm and enjoy your healthy, protein-packed soup.