Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Savor a velvety, comforting bowl of creamy baked potato soup with a twist of light Greek yogurt and a hint of savory turkey bacon. This healthier take on a classic comfort food delivers a delightful mix of soft, baked potato, aromatic sautéed onions and garlic, and a smooth, creamy broth, all perfectly balanced to satisfy your hunger while keeping it clean.

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NUTRITION

442kcal
Protein
39.9g
Fat
9.8g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (173g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

1 teaspoon Olive Oil (5g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1/4 cup Low-Fat Cheddar Cheese (28g, shredded)

1 slice Turkey Bacon (8g)

1 tablespoon Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and bake the potato until tender (about 45-60 minutes). Once cool, scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the low-sodium chicken broth and almond milk. Stir well and let simmer for 5 minutes.

  • 4

    Mix in the nonfat Greek yogurt until fully incorporated, creating a creamy texture. Avoid boiling to preserve the yogurt's consistency.

  • 5

    Season the soup with salt and pepper to taste. Lower the heat and allow it to warm through.

  • 6

    Serve the soup in bowls, topping each with a sprinkle of shredded low-fat cheddar cheese, crumbled turkey bacon, and fresh chives for garnish.

Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Savor a velvety, comforting bowl of creamy baked potato soup with a twist of light Greek yogurt and a hint of savory turkey bacon. This healthier take on a classic comfort food delivers a delightful mix of soft, baked potato, aromatic sautéed onions and garlic, and a smooth, creamy broth, all perfectly balanced to satisfy your hunger while keeping it clean.

NUTRITION

442kcal
Protein
39.9g
Fat
9.8g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (173g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

1 teaspoon Olive Oil (5g)

1/4 medium Onion (25g)

1 clove Garlic (3g)

1/4 cup Low-Fat Cheddar Cheese (28g, shredded)

1 slice Turkey Bacon (8g)

1 tablespoon Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and bake the potato until tender (about 45-60 minutes). Once cool, scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the low-sodium chicken broth and almond milk. Stir well and let simmer for 5 minutes.

  • 4

    Mix in the nonfat Greek yogurt until fully incorporated, creating a creamy texture. Avoid boiling to preserve the yogurt's consistency.

  • 5

    Season the soup with salt and pepper to taste. Lower the heat and allow it to warm through.

  • 6

    Serve the soup in bowls, topping each with a sprinkle of shredded low-fat cheddar cheese, crumbled turkey bacon, and fresh chives for garnish.