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

A velvety, comforting soup that combines the heartiness of baked potatoes with the creaminess of nonfat Greek yogurt and low-fat milk, enriched with subtle aromatics of onion and garlic. Perfect for any meal, this soup offers a balanced blend of flavors and textures.

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NUTRITION

433kcal
Protein
35g
Fat
6.7g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 Russet Potato (200g)

3/4 cup Nonfat Greek Yogurt (170g)

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

1 cup Low-Sodium Vegetable Broth (240ml)

1/4 medium Onion (50g)

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the russet potato clean and prick it with a fork. Bake the potato for about 45 minutes, or until tender.

  • 2

    Meanwhile, chop the onion finely and mince the garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they are soft and translucent, about 3-4 minutes.

  • 4

    Once the potato is baked and slightly cooled, peel off the skin and roughly chop the flesh.

  • 5

    Add the chopped potato to the saucepan along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for 5-7 minutes to meld the flavors.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt and low-fat milk until the soup becomes creamy. Do not allow the soup to boil after adding the dairy to prevent curdling.

  • 7

    Season with salt and pepper to taste. For a smoother texture, use an immersion blender to blend the soup to your desired consistency.

  • 8

    Serve warm and enjoy your healthy, 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

A velvety, comforting soup that combines the heartiness of baked potatoes with the creaminess of nonfat Greek yogurt and low-fat milk, enriched with subtle aromatics of onion and garlic. Perfect for any meal, this soup offers a balanced blend of flavors and textures.

NUTRITION

433kcal
Protein
35g
Fat
6.7g
Carbs
60.5g

SERVINGS

1 serving

INGREDIENTS

1 Russet Potato (200g)

3/4 cup Nonfat Greek Yogurt (170g)

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

1 cup Low-Sodium Vegetable Broth (240ml)

1/4 medium Onion (50g)

1 Garlic Clove

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the russet potato clean and prick it with a fork. Bake the potato for about 45 minutes, or until tender.

  • 2

    Meanwhile, chop the onion finely and mince the garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they are soft and translucent, about 3-4 minutes.

  • 4

    Once the potato is baked and slightly cooled, peel off the skin and roughly chop the flesh.

  • 5

    Add the chopped potato to the saucepan along with the low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for 5-7 minutes to meld the flavors.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt and low-fat milk until the soup becomes creamy. Do not allow the soup to boil after adding the dairy to prevent curdling.

  • 7

    Season with salt and pepper to taste. For a smoother texture, use an immersion blender to blend the soup to your desired consistency.

  • 8

    Serve warm and enjoy your healthy, creamy baked potato soup.