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

Savor the warm, comforting flavors of baked potato soup reimagined in a light, healthy version. Creamy and satisfying with a hint of tang from Greek yogurt and the wholesome goodness of white beans, this soup is perfect for any meal of the day.

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NUTRITION

487kcal
Protein
33.1g
Fat
7.7g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato

1 cup low-fat milk

1/2 cup nonfat Greek yogurt

3/4 cup white beans (rinsed canned low sodium)

1/2 medium onion

1 stalk celery

1 garlic clove

1 cup vegetable broth

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer to freshly bake your potato. Otherwise, use a pre-baked potato for convenience.

  • 2

    Dice the baked potato into cubes. Set aside.

  • 3

    In a large pot, heat 1 tsp olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Add the diced potato and white beans to the pot. Pour in the vegetable broth and bring the mixture to a light simmer.

  • 5

    Reduce heat and stir in the low-fat milk. Let the soup warm for a few minutes without boiling to maintain creaminess.

  • 6

    Remove the soup from heat and blend part of it with an immersion blender for a thicker texture while leaving some chunks for heartiness.

  • 7

    Stir in the nonfat Greek yogurt. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the comforting, creamy texture of this healthy 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

Savor the warm, comforting flavors of baked potato soup reimagined in a light, healthy version. Creamy and satisfying with a hint of tang from Greek yogurt and the wholesome goodness of white beans, this soup is perfect for any meal of the day.

NUTRITION

487kcal
Protein
33.1g
Fat
7.7g
Carbs
76.2g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato

1 cup low-fat milk

1/2 cup nonfat Greek yogurt

3/4 cup white beans (rinsed canned low sodium)

1/2 medium onion

1 stalk celery

1 garlic clove

1 cup vegetable broth

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer to freshly bake your potato. Otherwise, use a pre-baked potato for convenience.

  • 2

    Dice the baked potato into cubes. Set aside.

  • 3

    In a large pot, heat 1 tsp olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Add the diced potato and white beans to the pot. Pour in the vegetable broth and bring the mixture to a light simmer.

  • 5

    Reduce heat and stir in the low-fat milk. Let the soup warm for a few minutes without boiling to maintain creaminess.

  • 6

    Remove the soup from heat and blend part of it with an immersion blender for a thicker texture while leaving some chunks for heartiness.

  • 7

    Stir in the nonfat Greek yogurt. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the comforting, creamy texture of this healthy baked potato soup.