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 velvety, comforting bowl of baked potato soup that’s been lightened with nonfat Greek yogurt and low-fat milk. This unique twist on a classic provides a creamy texture and delightful savory flavors enhanced by aromatic onions and garlic. Crispy turkey bacon adds a subtle crunch, making this soup a wholesome delight for any mealtime.

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NUTRITION

409kcal
Protein
28.2g
Fat
8.9g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes

1 small Onion

2 Garlic Cloves

1 teaspoon Olive Oil

1 cup Low-Fat Milk

1/2 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

2 slices Turkey Bacon

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the potatoes clean and prick them a few times with a fork. Bake until tender (about 45-60 minutes). Alternatively, for speed, you can microwave the potatoes until soft.

  • 2

    While the potatoes are baking, chop the onion and mince the garlic. Heat olive oil in a large pot over medium heat.

  • 3

    Sauté the onion and garlic until the onion becomes translucent and soft, about 3-5 minutes.

  • 4

    Once the baked potatoes are cool enough to handle, scoop out the insides and add them to the pot.

  • 5

    Pour in the vegetable broth and low-fat milk. Bring to a gentle simmer, stirring occasionally.

  • 6

    Stir in the nonfat Greek yogurt, and season with salt and pepper to taste. Use an immersion blender if you prefer a smoother texture.

  • 7

    In a separate pan, cook the turkey bacon until crispy. Chop into small pieces and stir into the soup or use it as a garnish.

  • 8

    Allow the soup to heat through for a few minutes on low heat. Taste and adjust the seasoning if necessary before serving.

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 velvety, comforting bowl of baked potato soup that’s been lightened with nonfat Greek yogurt and low-fat milk. This unique twist on a classic provides a creamy texture and delightful savory flavors enhanced by aromatic onions and garlic. Crispy turkey bacon adds a subtle crunch, making this soup a wholesome delight for any mealtime.

NUTRITION

409kcal
Protein
28.2g
Fat
8.9g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes

1 small Onion

2 Garlic Cloves

1 teaspoon Olive Oil

1 cup Low-Fat Milk

1/2 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

2 slices Turkey Bacon

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the potatoes clean and prick them a few times with a fork. Bake until tender (about 45-60 minutes). Alternatively, for speed, you can microwave the potatoes until soft.

  • 2

    While the potatoes are baking, chop the onion and mince the garlic. Heat olive oil in a large pot over medium heat.

  • 3

    Sauté the onion and garlic until the onion becomes translucent and soft, about 3-5 minutes.

  • 4

    Once the baked potatoes are cool enough to handle, scoop out the insides and add them to the pot.

  • 5

    Pour in the vegetable broth and low-fat milk. Bring to a gentle simmer, stirring occasionally.

  • 6

    Stir in the nonfat Greek yogurt, and season with salt and pepper to taste. Use an immersion blender if you prefer a smoother texture.

  • 7

    In a separate pan, cook the turkey bacon until crispy. Chop into small pieces and stir into the soup or use it as a garnish.

  • 8

    Allow the soup to heat through for a few minutes on low heat. Taste and adjust the seasoning if necessary before serving.