Creamy Loaded Baked Potato Soup

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

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

Enjoy a velvety, hearty bowl of baked potato soup that balances creamy textures with smoked turkey bacon and a melange of tender vegetables. This comforting dish brings together the rustic charm of a loaded baked potato with a light and refreshing twist, perfect for a satisfying meal any time of the day.

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NUTRITION

452kcal
Protein
42.5g
Fat
8.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Low Sodium Chicken Broth (120g)

1/2 cup Unsweetened Almond Milk (120g)

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

1/2 cup Low-Fat Cheddar Cheese, Shredded (56g)

1/4 cup Low-Fat Cottage Cheese (55g)

1 slice Turkey Bacon (8g)

1/4 cup Diced Onion (40g)

1/4 cup Diced Celery (40g)

1/4 cup Diced Carrot (40g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat.

  • 2

    Dice the russet potato into small cubes. In the saucepan, add the cubed potatoes with the chicken broth and bring to a simmer. Cover and cook until the potatoes are tender, about 10-12 minutes.

  • 3

    While the potatoes cook, sauté the diced onion, celery, and carrot in a separate small pan with a dash of salt and pepper until softened, about 3-4 minutes.

  • 4

    Once the potatoes are tender, remove the pan from heat and use a potato masher to break down some of the potatoes for a creamier texture, leaving a few chunks for texture.

  • 5

    Stir in the unsweetened almond milk, fat-free Greek yogurt, and low-fat cottage cheese into the potato mixture. Blend lightly to incorporate the creaminess while retaining some texture.

  • 6

    Gently fold in the sautéed vegetables and shredded low-fat cheddar cheese, allowing the cheese to melt into the warm soup.

  • 7

    Crisp the turkey bacon in a pan or microwave, crumble it, and sprinkle on top of the soup.

  • 8

    Season the soup with additional salt and pepper to taste. Serve warm and enjoy a balanced, creamy bowl of loaded baked potato soup.

Creamy Loaded Baked Potato Soup

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

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

Enjoy a velvety, hearty bowl of baked potato soup that balances creamy textures with smoked turkey bacon and a melange of tender vegetables. This comforting dish brings together the rustic charm of a loaded baked potato with a light and refreshing twist, perfect for a satisfying meal any time of the day.

NUTRITION

452kcal
Protein
42.5g
Fat
8.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Low Sodium Chicken Broth (120g)

1/2 cup Unsweetened Almond Milk (120g)

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

1/2 cup Low-Fat Cheddar Cheese, Shredded (56g)

1/4 cup Low-Fat Cottage Cheese (55g)

1 slice Turkey Bacon (8g)

1/4 cup Diced Onion (40g)

1/4 cup Diced Celery (40g)

1/4 cup Diced Carrot (40g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat.

  • 2

    Dice the russet potato into small cubes. In the saucepan, add the cubed potatoes with the chicken broth and bring to a simmer. Cover and cook until the potatoes are tender, about 10-12 minutes.

  • 3

    While the potatoes cook, sauté the diced onion, celery, and carrot in a separate small pan with a dash of salt and pepper until softened, about 3-4 minutes.

  • 4

    Once the potatoes are tender, remove the pan from heat and use a potato masher to break down some of the potatoes for a creamier texture, leaving a few chunks for texture.

  • 5

    Stir in the unsweetened almond milk, fat-free Greek yogurt, and low-fat cottage cheese into the potato mixture. Blend lightly to incorporate the creaminess while retaining some texture.

  • 6

    Gently fold in the sautéed vegetables and shredded low-fat cheddar cheese, allowing the cheese to melt into the warm soup.

  • 7

    Crisp the turkey bacon in a pan or microwave, crumble it, and sprinkle on top of the soup.

  • 8

    Season the soup with additional salt and pepper to taste. Serve warm and enjoy a balanced, creamy bowl of loaded baked potato soup.