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 comforting bowl of healthy creamy baked potato soup that balances the hearty flavors of baked potato and cannellini beans with a light, creamy texture from nonfat Greek yogurt. This soup is perfectly seasoned with garlic, onion, and a touch of olive oil, finished with a hint of unsweetened almond milk and fresh chives for garnish.

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NUTRITION

442kcal
Protein
32.4g
Fat
5.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Sodium Vegetable Broth (240g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup chopped Onion (40g)

1 clove Garlic

1 tsp Olive Oil (4.5g)

1/2 cup Water (120g)

1 tbsp Fresh Chives (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until they are soft and fragrant, about 3-4 minutes.

  • 3

    Add the diced baked potato and cannellini beans to the saucepan, stirring gently.

  • 4

    Pour in the low-sodium vegetable broth and water, bringing the mixture to a simmer.

  • 5

    Allow the soup to cook for about 8-10 minutes, letting the flavors meld together.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt and unsweetened almond milk until fully combined and the soup is creamy.

  • 7

    Season with salt and pepper to taste, and heat through for another 2 minutes without boiling to prevent curdling.

  • 8

    Ladle the soup into a bowl and garnish with freshly chopped chives 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 comforting bowl of healthy creamy baked potato soup that balances the hearty flavors of baked potato and cannellini beans with a light, creamy texture from nonfat Greek yogurt. This soup is perfectly seasoned with garlic, onion, and a touch of olive oil, finished with a hint of unsweetened almond milk and fresh chives for garnish.

NUTRITION

442kcal
Protein
32.4g
Fat
5.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low-Sodium Vegetable Broth (240g)

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup chopped Onion (40g)

1 clove Garlic

1 tsp Olive Oil (4.5g)

1/2 cup Water (120g)

1 tbsp Fresh Chives (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until they are soft and fragrant, about 3-4 minutes.

  • 3

    Add the diced baked potato and cannellini beans to the saucepan, stirring gently.

  • 4

    Pour in the low-sodium vegetable broth and water, bringing the mixture to a simmer.

  • 5

    Allow the soup to cook for about 8-10 minutes, letting the flavors meld together.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt and unsweetened almond milk until fully combined and the soup is creamy.

  • 7

    Season with salt and pepper to taste, and heat through for another 2 minutes without boiling to prevent curdling.

  • 8

    Ladle the soup into a bowl and garnish with freshly chopped chives before serving.