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

Enjoy a velvety, comforting bowl of baked potato soup with a healthy twist. The natural creaminess comes from nonfat Greek yogurt and low-fat milk, combined with tender baked potatoes and aromatic garlic and onions. Perfectly balanced for a light yet satisfying meal.

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NUTRITION

371kcal
Protein
32.5g
Fat
6.1g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Nonfat Greek Yogurt (240g)

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

1/4 cup chopped Onion (40g)

1 clove Garlic, minced

1 cup Vegetable Broth (240ml)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven and bake the potato until tender (about 45-60 minutes). Once baked, allow it to cool slightly, then scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 3-4 minutes.

  • 3

    Add the minced garlic and sauté for another minute until fragrant.

  • 4

    Stir in the vegetable broth and bring it to a gentle simmer.

  • 5

    Add the baked potato flesh to the broth. Use a whisk or immersion blender to mix until smooth and creamy.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt and low-fat milk. Warm the soup gently without boiling to preserve its creaminess.

  • 7

    Season with salt and pepper to taste. Let the soup heat through, then serve warm.

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

Enjoy a velvety, comforting bowl of baked potato soup with a healthy twist. The natural creaminess comes from nonfat Greek yogurt and low-fat milk, combined with tender baked potatoes and aromatic garlic and onions. Perfectly balanced for a light yet satisfying meal.

NUTRITION

371kcal
Protein
32.5g
Fat
6.1g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Nonfat Greek Yogurt (240g)

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

1/4 cup chopped Onion (40g)

1 clove Garlic, minced

1 cup Vegetable Broth (240ml)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender (about 45-60 minutes). Once baked, allow it to cool slightly, then scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 3-4 minutes.

  • 3

    Add the minced garlic and sauté for another minute until fragrant.

  • 4

    Stir in the vegetable broth and bring it to a gentle simmer.

  • 5

    Add the baked potato flesh to the broth. Use a whisk or immersion blender to mix until smooth and creamy.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt and low-fat milk. Warm the soup gently without boiling to preserve its creaminess.

  • 7

    Season with salt and pepper to taste. Let the soup heat through, then serve warm.