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, nutrient-packed bowl of baked potato soup that combines tender potatoes, aromatic vegetables, and a rich, creamy texture from low‐fat Greek yogurt. This balanced recipe delivers a harmonious mix of flavors and satisfying creaminess, perfect for a wholesome dinner.

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NUTRITION

437kcal
Protein
41.5g
Fat
8.1g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Low-Fat Greek Yogurt (245g)

1 cup Low Sodium Chicken Broth (240g)

1/2 medium Onion (50g)

1 stalk Celery (50g)

1 small Carrot (50g)

2 slices Turkey Bacon (approx. 60g total)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork a few times and bake it for 45-60 minutes until tender.

  • 2

    While the potato bakes, finely chop the onion, celery, carrot, and garlic. In a medium saucepan, heat a splash of water over medium heat and sauté the chopped vegetables until softened, about 5-7 minutes.

  • 3

    Once the potato is cool enough to handle, scoop out the flesh and add it to the saucepan with the vegetables.

  • 4

    Pour in the low sodium chicken broth and bring the mixture to a simmer for about 10 minutes. Use an immersion blender to slightly puree the soup for a creamier texture, leaving some chunks for heartiness.

  • 5

    Stir in the low-fat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 6

    In a small pan, crisp the turkey bacon over medium heat, then crumble it into small pieces.

  • 7

    Ladle the soup into bowls and top each serving with crumbled turkey bacon. Serve warm and enjoy your nourishing bowl of 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 a comforting, nutrient-packed bowl of baked potato soup that combines tender potatoes, aromatic vegetables, and a rich, creamy texture from low‐fat Greek yogurt. This balanced recipe delivers a harmonious mix of flavors and satisfying creaminess, perfect for a wholesome dinner.

NUTRITION

437kcal
Protein
41.5g
Fat
8.1g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Low-Fat Greek Yogurt (245g)

1 cup Low Sodium Chicken Broth (240g)

1/2 medium Onion (50g)

1 stalk Celery (50g)

1 small Carrot (50g)

2 slices Turkey Bacon (approx. 60g total)

1 clove Garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork a few times and bake it for 45-60 minutes until tender.

  • 2

    While the potato bakes, finely chop the onion, celery, carrot, and garlic. In a medium saucepan, heat a splash of water over medium heat and sauté the chopped vegetables until softened, about 5-7 minutes.

  • 3

    Once the potato is cool enough to handle, scoop out the flesh and add it to the saucepan with the vegetables.

  • 4

    Pour in the low sodium chicken broth and bring the mixture to a simmer for about 10 minutes. Use an immersion blender to slightly puree the soup for a creamier texture, leaving some chunks for heartiness.

  • 5

    Stir in the low-fat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 6

    In a small pan, crisp the turkey bacon over medium heat, then crumble it into small pieces.

  • 7

    Ladle the soup into bowls and top each serving with crumbled turkey bacon. Serve warm and enjoy your nourishing bowl of creamy baked potato soup.