Creamy Healthy Potato Soup

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

Creamy Healthy Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Potato Soup

Savor a velvety, hearty potato soup with a twist of creamy Greek yogurt and white beans, creating a balanced, nourishing bowl that delivers comfort and a robust flavor profile. Enjoy the tender potatoes combined with the aromatic blend of mirepoix and the subtle tang of yogurt, all cooked to creamy perfection for a satisfying meal any time of day.

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NUTRITION

509kcal
Protein
27.6g
Fat
6.4g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Potatoes

1 cup White Beans (cannellini, drained)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 medium Carrot

2 stalks Celery

1 medium Onion

2 cloves Garlic

2 teaspoons Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel (if desired) and dice the potatoes into uniform cubes. Chop the carrot, celery, and onion finely. Mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, celery, and carrot until they soften and become fragrant, about 5 minutes.

  • 3

    Add the diced potatoes to the pot followed by the low-sodium vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes.

  • 4

    Stir in the white beans and simmer for an additional 5 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat. Using an immersion blender, blend the soup slightly to create a creamy texture while still leaving some chunks for added body.

  • 6

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

  • 7

    Serve warm and enjoy your hearty, creamy potato soup.

Creamy Healthy Potato Soup

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

Creamy Healthy Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Potato Soup

Savor a velvety, hearty potato soup with a twist of creamy Greek yogurt and white beans, creating a balanced, nourishing bowl that delivers comfort and a robust flavor profile. Enjoy the tender potatoes combined with the aromatic blend of mirepoix and the subtle tang of yogurt, all cooked to creamy perfection for a satisfying meal any time of day.

NUTRITION

509kcal
Protein
27.6g
Fat
6.4g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Potatoes

1 cup White Beans (cannellini, drained)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 medium Carrot

2 stalks Celery

1 medium Onion

2 cloves Garlic

2 teaspoons Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Peel (if desired) and dice the potatoes into uniform cubes. Chop the carrot, celery, and onion finely. Mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, celery, and carrot until they soften and become fragrant, about 5 minutes.

  • 3

    Add the diced potatoes to the pot followed by the low-sodium vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, approximately 15-20 minutes.

  • 4

    Stir in the white beans and simmer for an additional 5 minutes to allow flavors to meld.

  • 5

    Remove the pot from heat. Using an immersion blender, blend the soup slightly to create a creamy texture while still leaving some chunks for added body.

  • 6

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

  • 7

    Serve warm and enjoy your hearty, creamy potato soup.