Hearty Creamy Loaded Baked Potato Soup

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

Hearty Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Loaded Baked Potato Soup

A comforting, creamy soup bursting with the flavors of baked potato, tangy Greek yogurt, crisp turkey bacon, and a hint of sharp cheddar. This loaded soup offers a satisfying, hearty meal perfect for any time of day, combining the warmth of home-cooked goodness with a modern twist.

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NUTRITION

504kcal
Protein
33.5g
Fat
16g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Yukon Gold Potato (~150g)

1 cup Low-Fat Milk (2%) (~240g)

1/2 cup Non-Fat Greek Yogurt (~120g)

2 slices Turkey Bacon (~28g total)

1/4 cup Reduced Fat Cheddar Cheese (shredded, ~28g)

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

1 clove Garlic

1 cup Vegetable Broth (~240g)

1 tablespoon chopped Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the chopped onion and garlic. Sauté until fragrant and softened.

  • 2

    Dice the Yukon Gold potato into small cubes. Add the potato cubes to the saucepan and stir for a couple of minutes.

  • 3

    Pour in the vegetable broth and low-fat milk, and bring the mixture to a simmer. Let it cook until the potatoes are tender, about 15-20 minutes.

  • 4

    Once the potatoes are soft, stir in the non-fat Greek yogurt to achieve a creamy consistency. Season with salt and pepper to taste.

  • 5

    In a separate skillet, crisp the turkey bacon over medium heat, then chop it into small pieces. Fold the bacon into the soup.

  • 6

    Serve the soup hot, garnished with reduced fat cheddar cheese and a sprinkle of chopped chives on top.

Hearty Creamy Loaded Baked Potato Soup

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

Hearty Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Loaded Baked Potato Soup

A comforting, creamy soup bursting with the flavors of baked potato, tangy Greek yogurt, crisp turkey bacon, and a hint of sharp cheddar. This loaded soup offers a satisfying, hearty meal perfect for any time of day, combining the warmth of home-cooked goodness with a modern twist.

NUTRITION

504kcal
Protein
33.5g
Fat
16g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Yukon Gold Potato (~150g)

1 cup Low-Fat Milk (2%) (~240g)

1/2 cup Non-Fat Greek Yogurt (~120g)

2 slices Turkey Bacon (~28g total)

1/4 cup Reduced Fat Cheddar Cheese (shredded, ~28g)

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

1 clove Garlic

1 cup Vegetable Broth (~240g)

1 tablespoon chopped Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the chopped onion and garlic. Sauté until fragrant and softened.

  • 2

    Dice the Yukon Gold potato into small cubes. Add the potato cubes to the saucepan and stir for a couple of minutes.

  • 3

    Pour in the vegetable broth and low-fat milk, and bring the mixture to a simmer. Let it cook until the potatoes are tender, about 15-20 minutes.

  • 4

    Once the potatoes are soft, stir in the non-fat Greek yogurt to achieve a creamy consistency. Season with salt and pepper to taste.

  • 5

    In a separate skillet, crisp the turkey bacon over medium heat, then chop it into small pieces. Fold the bacon into the soup.

  • 6

    Serve the soup hot, garnished with reduced fat cheddar cheese and a sprinkle of chopped chives on top.