Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Indulge in a velvety, comforting bowl of baked potato soup that blends the natural creaminess of baked potatoes with the tang of nonfat Greek yogurt. This wholesome, healthy version is perfect for any meal and offers a delightful balance of savory flavors with a subtle hint of garlic and chives.

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NUTRITION

377kcal
Protein
31.3g
Fat
6.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Milk (120g)

1 cup Vegetable Broth (240g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Chives (6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the potato with a fork and bake until tender, about 45-60 minutes. Once cooled, scoop out the flesh into a bowl.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the vegetable broth. Stir well to combine.

  • 4

    Bring the mixture to a gentle simmer for about 10 minutes, allowing the flavors to meld.

  • 5

    Reduce the heat and stir in the low-fat milk. Carefully blend the soup using an immersion blender or by transferring portions to a blender until smooth and creamy.

  • 6

    Remove from heat and mix in the nonfat Greek yogurt for extra creaminess and protein. Season with salt and pepper to taste.

  • 7

    Garnish with freshly chopped chives before serving. Enjoy your comforting, creamy baked potato soup!

Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Indulge in a velvety, comforting bowl of baked potato soup that blends the natural creaminess of baked potatoes with the tang of nonfat Greek yogurt. This wholesome, healthy version is perfect for any meal and offers a delightful balance of savory flavors with a subtle hint of garlic and chives.

NUTRITION

377kcal
Protein
31.3g
Fat
6.8g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Milk (120g)

1 cup Vegetable Broth (240g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Chives (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the potato with a fork and bake until tender, about 45-60 minutes. Once cooled, scoop out the flesh into a bowl.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the vegetable broth. Stir well to combine.

  • 4

    Bring the mixture to a gentle simmer for about 10 minutes, allowing the flavors to meld.

  • 5

    Reduce the heat and stir in the low-fat milk. Carefully blend the soup using an immersion blender or by transferring portions to a blender until smooth and creamy.

  • 6

    Remove from heat and mix in the nonfat Greek yogurt for extra creaminess and protein. Season with salt and pepper to taste.

  • 7

    Garnish with freshly chopped chives before serving. Enjoy your comforting, creamy baked potato soup!