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

Enjoy a comforting bowl of creamy baked potato soup that’s both hearty and healthy. This soup features tender baked potatoes blended with nonfat Greek yogurt for creaminess, accented by savory turkey bacon and fresh vegetables for a balanced, nutrient-rich meal.

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NUTRITION

411kcal
Protein
37.6g
Fat
8.1g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Russet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low Sodium Chicken Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

3 slices Turkey Bacon (84g total)

1 small Onion (70g)

1 clove Garlic (3g)

1 tbsp Fresh Chives (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Bake the potato until tender, about 45-60 minutes, or use a pre-baked potato for convenience.

  • 2

    While the potato is baking, finely chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until softened, about 3-4 minutes.

  • 3

    Pour in the chicken broth and unsweetened almond milk, bringing the mixture to a gentle simmer.

  • 4

    Scoop out the flesh of the baked potato and add it to the pot. Use a potato masher or immersion blender to break up some of the potato, leaving a slightly chunky texture.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy consistency. Allow the soup to heat through for 3-4 minutes without boiling to prevent curdling.

  • 6

    In a separate pan, crisp up the turkey bacon slices until they are fully cooked, then crumble them over the soup.

  • 7

    Season the soup with salt and pepper to taste, and stir in fresh chives for a burst of flavor.

  • 8

    Serve hot and enjoy your healthy, creamy loaded baked potato soup.

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

Enjoy a comforting bowl of creamy baked potato soup that’s both hearty and healthy. This soup features tender baked potatoes blended with nonfat Greek yogurt for creaminess, accented by savory turkey bacon and fresh vegetables for a balanced, nutrient-rich meal.

NUTRITION

411kcal
Protein
37.6g
Fat
8.1g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Russet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

1 cup Low Sodium Chicken Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

3 slices Turkey Bacon (84g total)

1 small Onion (70g)

1 clove Garlic (3g)

1 tbsp Fresh Chives (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Bake the potato until tender, about 45-60 minutes, or use a pre-baked potato for convenience.

  • 2

    While the potato is baking, finely chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until softened, about 3-4 minutes.

  • 3

    Pour in the chicken broth and unsweetened almond milk, bringing the mixture to a gentle simmer.

  • 4

    Scoop out the flesh of the baked potato and add it to the pot. Use a potato masher or immersion blender to break up some of the potato, leaving a slightly chunky texture.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy consistency. Allow the soup to heat through for 3-4 minutes without boiling to prevent curdling.

  • 6

    In a separate pan, crisp up the turkey bacon slices until they are fully cooked, then crumble them over the soup.

  • 7

    Season the soup with salt and pepper to taste, and stir in fresh chives for a burst of flavor.

  • 8

    Serve hot and enjoy your healthy, creamy loaded baked potato soup.