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

A comforting bowl of creamy baked potato soup with a tangy twist from nonfat Greek yogurt. This velvety soup harmoniously blends the natural sweetness of baked potatoes with aromatic onions and garlic, all simmered in a light broth and milk base. Finished with a drizzle of olive oil, it's a satisfying, clean meal that warms both body and soul.

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NUTRITION

520kcal
Protein
45.7g
Fat
7.6g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 medium Onion (50g)

1 Garlic Clove (3g)

1 teaspoon Olive Oil (5g)

1 cup Low Sodium Chicken Broth (240g)

1 cup Low-Fat Milk (245g)

1.5 cups Nonfat Greek Yogurt (360g)

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PREPARATION

  • 1

    Preheat your oven and bake the potato until tender. Once baked, allow it to cool slightly and then scoop out the flesh, discarding the skin or saving it for another use.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until they become soft and fragrant.

  • 4

    Add the scooped baked potato to the pot, followed by the low sodium chicken broth and low-fat milk. Bring the mixture to a gentle simmer.

  • 5

    Allow the soup to simmer for about 10-15 minutes so the flavors meld and the potato softens further.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt until the soup becomes creamy. Do not boil once the yogurt is added to preserve its texture and tang.

  • 7

    Season the soup with salt and pepper to taste. Optionally, garnish with fresh herbs such as chives or parsley.

  • 8

    Serve warm and enjoy your healthy, creamy 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

A comforting bowl of creamy baked potato soup with a tangy twist from nonfat Greek yogurt. This velvety soup harmoniously blends the natural sweetness of baked potatoes with aromatic onions and garlic, all simmered in a light broth and milk base. Finished with a drizzle of olive oil, it's a satisfying, clean meal that warms both body and soul.

NUTRITION

520kcal
Protein
45.7g
Fat
7.6g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 medium Onion (50g)

1 Garlic Clove (3g)

1 teaspoon Olive Oil (5g)

1 cup Low Sodium Chicken Broth (240g)

1 cup Low-Fat Milk (245g)

1.5 cups Nonfat Greek Yogurt (360g)

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender. Once baked, allow it to cool slightly and then scoop out the flesh, discarding the skin or saving it for another use.

  • 2

    Finely dice the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until they become soft and fragrant.

  • 4

    Add the scooped baked potato to the pot, followed by the low sodium chicken broth and low-fat milk. Bring the mixture to a gentle simmer.

  • 5

    Allow the soup to simmer for about 10-15 minutes so the flavors meld and the potato softens further.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt until the soup becomes creamy. Do not boil once the yogurt is added to preserve its texture and tang.

  • 7

    Season the soup with salt and pepper to taste. Optionally, garnish with fresh herbs such as chives or parsley.

  • 8

    Serve warm and enjoy your healthy, creamy baked potato soup.