Wholesome Creamy Clam and Potato Soup

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

Wholesome Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Clam and Potato Soup

A comforting bowl of creamy clam and potato soup that is both hearty and nourishing. Tender clams mingle with soft, diced potatoes, sweet onions, and garlic in a light, creamy broth accented with a hint of thyme. This soup delivers a satisfying savory profile perfect for any meal.

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NUTRITION

465kcal
Protein
41.7g
Fat
8.3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams (steamed)

1 medium Potato

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Start by steaming the clams until they just open. Remove from shells if desired or serve in-shell, then roughly chop and set aside.

  • 2

    Dice the potato and finely chop the onion and garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat and sauté the onion and garlic until soft and fragrant, about 3-4 minutes.

  • 4

    Add the diced potato to the saucepan and stir to coat with the oil and aromatics. Cook for another 2 minutes.

  • 5

    Pour in the low-sodium chicken broth and bring to a simmer. Let the potatoes cook until tender, approximately 10 minutes.

  • 6

    Stir in the low-fat milk and dried thyme, then gently add the steamed clams. Season with salt and pepper to taste, and warm the soup through without boiling vigorously.

  • 7

    Serve the soup hot, enjoying the delicate blend of clams and creamy potato texture.

Wholesome Creamy Clam and Potato Soup

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

Wholesome Creamy Clam and Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Clam and Potato Soup

A comforting bowl of creamy clam and potato soup that is both hearty and nourishing. Tender clams mingle with soft, diced potatoes, sweet onions, and garlic in a light, creamy broth accented with a hint of thyme. This soup delivers a satisfying savory profile perfect for any meal.

NUTRITION

465kcal
Protein
41.7g
Fat
8.3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Clams (steamed)

1 medium Potato

1 small Onion

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Start by steaming the clams until they just open. Remove from shells if desired or serve in-shell, then roughly chop and set aside.

  • 2

    Dice the potato and finely chop the onion and garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat and sauté the onion and garlic until soft and fragrant, about 3-4 minutes.

  • 4

    Add the diced potato to the saucepan and stir to coat with the oil and aromatics. Cook for another 2 minutes.

  • 5

    Pour in the low-sodium chicken broth and bring to a simmer. Let the potatoes cook until tender, approximately 10 minutes.

  • 6

    Stir in the low-fat milk and dried thyme, then gently add the steamed clams. Season with salt and pepper to taste, and warm the soup through without boiling vigorously.

  • 7

    Serve the soup hot, enjoying the delicate blend of clams and creamy potato texture.