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 this velvety baked potato soup that's both hearty and health-conscious. Creamy Greek yogurt mingles with tender baked potatoes and a hint of smoky turkey bacon, while a medley of aromatic onions and garlic add a burst of flavor. Each spoonful offers the comforting warmth of a classic soup with a nutritious twist.

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NUTRITION

490kcal
Protein
35.5g
Fat
15.1g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Low-Fat Greek Yogurt (125g)

1 cup Chicken Broth (240g)

1/2 cup Low-Fat Milk (122g)

2 slices Turkey Bacon (28g total)

1/4 cup Shredded Cheddar Cheese (28g)

1/2 medium Yellow Onion (55g)

1 Garlic Clove

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the russet potato with a fork and bake for about 45 minutes or until tender. Once done, let it cool slightly before scooping out the flesh, leaving a small border inside the skin (or dice the potato if you prefer a chunkier texture).

  • 2

    In a medium pot, heat a small amount of water or a drizzle of low-fat milk. Sauté the chopped half onion and minced garlic until softened and fragrant.

  • 3

    Add the baked potato flesh (or diced potato) into the pot along with the chicken broth and low-fat milk. Bring to a simmer and let it cook for 5-10 minutes, allowing the flavors to meld.

  • 4

    Using an immersion blender or a regular blender (in batches), blend the soup until smooth and creamy.

  • 5

    Stir in the low-fat Greek yogurt and smoked paprika. Adjust the seasoning with salt and pepper according to your taste.

  • 6

    Crisp the turkey bacon in a non-stick skillet until just crispy, then crumble it into the soup. Stir in the shredded cheddar cheese, letting it melt slightly with the warmth of the soup.

  • 7

    Serve the soup hot, and garnish with any extra turkey bacon or a sprinkle of paprika if desired.

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 this velvety baked potato soup that's both hearty and health-conscious. Creamy Greek yogurt mingles with tender baked potatoes and a hint of smoky turkey bacon, while a medley of aromatic onions and garlic add a burst of flavor. Each spoonful offers the comforting warmth of a classic soup with a nutritious twist.

NUTRITION

490kcal
Protein
35.5g
Fat
15.1g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Low-Fat Greek Yogurt (125g)

1 cup Chicken Broth (240g)

1/2 cup Low-Fat Milk (122g)

2 slices Turkey Bacon (28g total)

1/4 cup Shredded Cheddar Cheese (28g)

1/2 medium Yellow Onion (55g)

1 Garlic Clove

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the russet potato with a fork and bake for about 45 minutes or until tender. Once done, let it cool slightly before scooping out the flesh, leaving a small border inside the skin (or dice the potato if you prefer a chunkier texture).

  • 2

    In a medium pot, heat a small amount of water or a drizzle of low-fat milk. Sauté the chopped half onion and minced garlic until softened and fragrant.

  • 3

    Add the baked potato flesh (or diced potato) into the pot along with the chicken broth and low-fat milk. Bring to a simmer and let it cook for 5-10 minutes, allowing the flavors to meld.

  • 4

    Using an immersion blender or a regular blender (in batches), blend the soup until smooth and creamy.

  • 5

    Stir in the low-fat Greek yogurt and smoked paprika. Adjust the seasoning with salt and pepper according to your taste.

  • 6

    Crisp the turkey bacon in a non-stick skillet until just crispy, then crumble it into the soup. Stir in the shredded cheddar cheese, letting it melt slightly with the warmth of the soup.

  • 7

    Serve the soup hot, and garnish with any extra turkey bacon or a sprinkle of paprika if desired.