Creamy Healthy Loaded Baked Potato Soup

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

Creamy Healthy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Loaded Baked Potato Soup

A warm, comforting bowl of creamy baked potato soup that's both hearty and light. This recipe features tender baked potatoes blended with nonfat Greek yogurt for creaminess, accented with savory turkey bacon and a sprinkle of reduced-fat cheddar cheese for a loaded taste without overloading on calories.

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NUTRITION

431kcal
Protein
31.1g
Fat
16.0g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Milk (60ml)

2 slices Turkey Bacon (28g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 cup Low-Sodium Chicken Broth (240ml)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the russet potato with a fork and bake until tender, about 45 minutes, or microwave until soft if short on time.

  • 2

    While the potato cooks, heat a teaspoon of olive oil in a saucepan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Once the sauté is ready, add the low-sodium chicken broth to the pan, and bring it to a simmer.

  • 4

    Scoop out the soft baked potato flesh and add it to the simmering broth, breaking it up with a spoon. Allow the flavors to meld for a few minutes.

  • 5

    Remove the mixture from heat and blend partially with an immersion blender, leaving a bit of texture for a rustic feel.

  • 6

    Stir in the nonfat Greek yogurt and low-fat milk until the soup becomes creamy. Adjust seasoning with salt and pepper, if desired.

  • 7

    Crisp the turkey bacon in a separate pan, then chop into bite-sized pieces.

  • 8

    Serve the soup hot, garnished with crumbled turkey bacon and a sprinkle of reduced-fat cheddar cheese on top.

Creamy Healthy Loaded Baked Potato Soup

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

Creamy Healthy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Loaded Baked Potato Soup

A warm, comforting bowl of creamy baked potato soup that's both hearty and light. This recipe features tender baked potatoes blended with nonfat Greek yogurt for creaminess, accented with savory turkey bacon and a sprinkle of reduced-fat cheddar cheese for a loaded taste without overloading on calories.

NUTRITION

431kcal
Protein
31.1g
Fat
16.0g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Milk (60ml)

2 slices Turkey Bacon (28g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 cup Low-Sodium Chicken Broth (240ml)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the russet potato with a fork and bake until tender, about 45 minutes, or microwave until soft if short on time.

  • 2

    While the potato cooks, heat a teaspoon of olive oil in a saucepan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Once the sauté is ready, add the low-sodium chicken broth to the pan, and bring it to a simmer.

  • 4

    Scoop out the soft baked potato flesh and add it to the simmering broth, breaking it up with a spoon. Allow the flavors to meld for a few minutes.

  • 5

    Remove the mixture from heat and blend partially with an immersion blender, leaving a bit of texture for a rustic feel.

  • 6

    Stir in the nonfat Greek yogurt and low-fat milk until the soup becomes creamy. Adjust seasoning with salt and pepper, if desired.

  • 7

    Crisp the turkey bacon in a separate pan, then chop into bite-sized pieces.

  • 8

    Serve the soup hot, garnished with crumbled turkey bacon and a sprinkle of reduced-fat cheddar cheese on top.