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

A warm, comforting bowl of creamy potato soup loaded with savory turkey bacon, melty low-fat cheddar cheese, and a touch of garlic and onion for extra flavor. This bowl offers a satisfying balance of creaminess and crunch, making it a perfect choice for breakfast, lunch, or dinner.

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NUTRITION

416kcal
Protein
31.6g
Fat
14.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

1 cup low sodium chicken broth (240g)

1/3 cup nonfat Greek yogurt (85g)

1/4 cup shredded low-fat cheddar cheese (28g)

2 slices turkey bacon (32g)

1/4 cup diced onion (40g)

1 clove garlic, minced (3g)

1 teaspoon olive oil (5g)

1 tablespoon chopped fresh chives

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add olive oil.

  • 2

    Sauté the diced onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 3

    Dice the baked potato into small cubes and add to the saucepan along with the chicken broth.

  • 4

    Bring the mixture to a simmer and let it cook for about 8-10 minutes until the potato softens slightly.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy texture and let it heat through.

  • 6

    Crisp the turkey bacon in a separate pan, then crumble it into small pieces.

  • 7

    Once the soup has thickened slightly, stir in the shredded cheddar cheese until melted and smooth.

  • 8

    Season with salt and pepper to taste.

  • 9

    Serve the soup warm, garnished with crumbled turkey bacon and a sprinkle of fresh chives.

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

A warm, comforting bowl of creamy potato soup loaded with savory turkey bacon, melty low-fat cheddar cheese, and a touch of garlic and onion for extra flavor. This bowl offers a satisfying balance of creaminess and crunch, making it a perfect choice for breakfast, lunch, or dinner.

NUTRITION

416kcal
Protein
31.6g
Fat
14.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

1 cup low sodium chicken broth (240g)

1/3 cup nonfat Greek yogurt (85g)

1/4 cup shredded low-fat cheddar cheese (28g)

2 slices turkey bacon (32g)

1/4 cup diced onion (40g)

1 clove garlic, minced (3g)

1 teaspoon olive oil (5g)

1 tablespoon chopped fresh chives

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add olive oil.

  • 2

    Sauté the diced onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 3

    Dice the baked potato into small cubes and add to the saucepan along with the chicken broth.

  • 4

    Bring the mixture to a simmer and let it cook for about 8-10 minutes until the potato softens slightly.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy texture and let it heat through.

  • 6

    Crisp the turkey bacon in a separate pan, then crumble it into small pieces.

  • 7

    Once the soup has thickened slightly, stir in the shredded cheddar cheese until melted and smooth.

  • 8

    Season with salt and pepper to taste.

  • 9

    Serve the soup warm, garnished with crumbled turkey bacon and a sprinkle of fresh chives.