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 baked potato soup reimagined in a healthy way. Creamy yet light, this soup blends roasted potato with a luscious mix of nonfat Greek yogurt and a touch of low-fat cottage cheese for extra creaminess and protein. Infused with garlic, onion, and a hint of thyme, each spoonful delivers warmth and satisfying comfort without compromising on your health goals.

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NUTRITION

453kcal
Protein
35.8g
Fat
4.8g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

1 cup Nonfat Greek Yogurt (170g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 cup Low-Fat Milk (125g)

1/2 cup Vegetable Broth

1/4 cup White Beans (pureed, about 60g)

1/4 cup diced Onion

1 clove Garlic

1/2 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the Russet potato with a fork and bake it for about 45 minutes or until tender.

  • 2

    Once the potato is cool enough to handle, scoop out the flesh and set aside.

  • 3

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

  • 4

    Add the vegetable broth and low-fat milk to the pan and bring to a gentle simmer.

  • 5

    Blend in the baked potato flesh and white beans using an immersion blender or transfer to a countertop blender until you achieve a smooth consistency.

  • 6

    Return the blended mixture to the saucepan and stir in the nonfat Greek yogurt and low-fat cottage cheese. Mix well to combine.

  • 7

    Season with dried thyme, salt, and pepper to taste, then gently heat the soup until warmed through. Avoid boiling to preserve the creamy texture.

  • 8

    Ladle the soup into bowls and serve immediately, enjoying its comforting, creamy flavor.

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 baked potato soup reimagined in a healthy way. Creamy yet light, this soup blends roasted potato with a luscious mix of nonfat Greek yogurt and a touch of low-fat cottage cheese for extra creaminess and protein. Infused with garlic, onion, and a hint of thyme, each spoonful delivers warmth and satisfying comfort without compromising on your health goals.

NUTRITION

453kcal
Protein
35.8g
Fat
4.8g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

1 cup Nonfat Greek Yogurt (170g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 cup Low-Fat Milk (125g)

1/2 cup Vegetable Broth

1/4 cup White Beans (pureed, about 60g)

1/4 cup diced Onion

1 clove Garlic

1/2 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the Russet potato with a fork and bake it for about 45 minutes or until tender.

  • 2

    Once the potato is cool enough to handle, scoop out the flesh and set aside.

  • 3

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

  • 4

    Add the vegetable broth and low-fat milk to the pan and bring to a gentle simmer.

  • 5

    Blend in the baked potato flesh and white beans using an immersion blender or transfer to a countertop blender until you achieve a smooth consistency.

  • 6

    Return the blended mixture to the saucepan and stir in the nonfat Greek yogurt and low-fat cottage cheese. Mix well to combine.

  • 7

    Season with dried thyme, salt, and pepper to taste, then gently heat the soup until warmed through. Avoid boiling to preserve the creamy texture.

  • 8

    Ladle the soup into bowls and serve immediately, enjoying its comforting, creamy flavor.