Name: Wholesome Creamy Baked Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Russet Potatoes (approx. 300g); 2 cups Low-Sodium Vegetable Broth; 1/2 cup Nonfat Greek Yogurt; 1/2 cup Unsweetened Almond Milk; 1 small Yellow Onion; 2 cloves Garlic; 1 tsp Extra Virgin Olive Oil; Salt and Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

A comforting and velvety baked potato soup that's both hearty and light, blending the wholesome goodness of baked potatoes with a creamy touch from nonfat Greek yogurt. Perfect for a satisfying meal that warms you from the inside out.

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NUTRITION

Protein

17g

Fat

6.3g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes (approx. 300g)

2 cups Low-Sodium Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 small Yellow Onion

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F. Pierce the potatoes with a fork and bake until tender, about 45-60 minutes.
2
While the potatoes are baking, heat the olive oil in a large pot over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for an additional minute.
3
Pour in the vegetable broth and almond milk, stirring to combine. Allow the mixture to gently simmer.
4
Once the potatoes are done, let them cool slightly before peeling and roughly mashing them. Add the mashed potatoes to the pot and stir until the soup reaches a creamy consistency.
5
Remove the pot from heat, and stir in the nonfat Greek yogurt. Season with salt and black pepper to taste, adjusting the flavors as desired.
6
Reheat gently if needed, and serve warm. Enjoy a bowl of this wholesome, creamy baked potato soup!