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 this silky, comforting baked potato soup that blends the natural creaminess of baked potatoes with Greek yogurt and cottage cheese for a protein-packed, velvety texture. Lightly sautéed onions and garlic add depth, while a hint of olive oil enriches the smooth, satisfying broth.

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NUTRITION

421kcal
Protein
34.1g
Fat
7.7g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

1/2 cup Unsweetened Almond Milk (~120g)

1 cup Low-Sodium Vegetable Broth (~240g)

1/4 cup chopped Yellow Onion (~40g)

1 Garlic clove

1 tsp Olive Oil (~5g)

3/4 cup Low-Fat Greek Yogurt (~170g)

1/2 cup Low-Fat Cottage Cheese (~110g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake until tender, about 45-60 minutes.

  • 2

    Scoop out the flesh of the baked potato and roughly chop it. Set aside.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes soft and translucent.

  • 4

    Add the chopped baked potato to the pot along with the vegetable broth and almond milk. Bring the mixture to a gentle simmer.

  • 5

    Lower the heat and stir in the Greek yogurt and cottage cheese until fully incorporated. Use an immersion blender to blend the soup to a smooth, creamy consistency, or transfer portions to a blender and blend until smooth before returning to the pot.

  • 6

    Let the soup simmer for an additional 5 minutes to meld the flavors. Season with salt and pepper to taste.

  • 7

    Serve warm, and enjoy your healthy, creamy baked potato 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 this silky, comforting baked potato soup that blends the natural creaminess of baked potatoes with Greek yogurt and cottage cheese for a protein-packed, velvety texture. Lightly sautéed onions and garlic add depth, while a hint of olive oil enriches the smooth, satisfying broth.

NUTRITION

421kcal
Protein
34.1g
Fat
7.7g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

1/2 cup Unsweetened Almond Milk (~120g)

1 cup Low-Sodium Vegetable Broth (~240g)

1/4 cup chopped Yellow Onion (~40g)

1 Garlic clove

1 tsp Olive Oil (~5g)

3/4 cup Low-Fat Greek Yogurt (~170g)

1/2 cup Low-Fat Cottage Cheese (~110g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake until tender, about 45-60 minutes.

  • 2

    Scoop out the flesh of the baked potato and roughly chop it. Set aside.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes soft and translucent.

  • 4

    Add the chopped baked potato to the pot along with the vegetable broth and almond milk. Bring the mixture to a gentle simmer.

  • 5

    Lower the heat and stir in the Greek yogurt and cottage cheese until fully incorporated. Use an immersion blender to blend the soup to a smooth, creamy consistency, or transfer portions to a blender and blend until smooth before returning to the pot.

  • 6

    Let the soup simmer for an additional 5 minutes to meld the flavors. Season with salt and pepper to taste.

  • 7

    Serve warm, and enjoy your healthy, creamy baked potato soup.