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

Enjoy this comforting bowl of creamy baked potato soup that harmonizes the earthy flavors of oven-baked potatoes with a light, tangy blend of low-fat milk and Greek yogurt. Infused with aromatic vegetables and a hint of olive oil, each spoonful delivers warmth and a satisfying, velvety finish.

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NUTRITION

421kcal
Protein
32.3g
Fat
6.9g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato

1 cup Low-Fat Milk

1 cup Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1 small Yellow Onion

2 Celery Stalks

2 Garlic Cloves

1 teaspoon Olive Oil

Salt & Pepper to taste

1 tablespoon Fresh Chives

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the baking potato clean and prick it with a fork. Bake for about 45 minutes until tender.

  • 2

    While the potato is baking, finely dice the small onion and celery. Mince the garlic.

  • 3

    In a medium soup pot, heat the olive oil over medium heat. Sauté the diced onion, celery, and minced garlic until softened and fragrant, about 4-5 minutes.

  • 4

    Once the potato is baked, carefully remove it from the oven, let it cool slightly, then peel and dice it into bite-size pieces.

  • 5

    Add the diced baked potato to the pot along with the low sodium chicken broth and low-fat milk. Stir in salt and pepper to taste.

  • 6

    Allow the soup to simmer for 10 minutes so the flavors meld together. For a creamier texture, blend about half of the soup until smooth and then stir it back into the pot.

  • 7

    Lower the heat and gently stir in the nonfat Greek yogurt ensuring the soup is warm but not boiling to prevent curdling.

  • 8

    Taste and adjust seasoning if necessary, then ladle the soup into bowls and garnish with fresh chives.

  • 9

    Serve warm and enjoy this comforting, 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

Enjoy this comforting bowl of creamy baked potato soup that harmonizes the earthy flavors of oven-baked potatoes with a light, tangy blend of low-fat milk and Greek yogurt. Infused with aromatic vegetables and a hint of olive oil, each spoonful delivers warmth and a satisfying, velvety finish.

NUTRITION

421kcal
Protein
32.3g
Fat
6.9g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato

1 cup Low-Fat Milk

1 cup Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1 small Yellow Onion

2 Celery Stalks

2 Garlic Cloves

1 teaspoon Olive Oil

Salt & Pepper to taste

1 tablespoon Fresh Chives

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the baking potato clean and prick it with a fork. Bake for about 45 minutes until tender.

  • 2

    While the potato is baking, finely dice the small onion and celery. Mince the garlic.

  • 3

    In a medium soup pot, heat the olive oil over medium heat. Sauté the diced onion, celery, and minced garlic until softened and fragrant, about 4-5 minutes.

  • 4

    Once the potato is baked, carefully remove it from the oven, let it cool slightly, then peel and dice it into bite-size pieces.

  • 5

    Add the diced baked potato to the pot along with the low sodium chicken broth and low-fat milk. Stir in salt and pepper to taste.

  • 6

    Allow the soup to simmer for 10 minutes so the flavors meld together. For a creamier texture, blend about half of the soup until smooth and then stir it back into the pot.

  • 7

    Lower the heat and gently stir in the nonfat Greek yogurt ensuring the soup is warm but not boiling to prevent curdling.

  • 8

    Taste and adjust seasoning if necessary, then ladle the soup into bowls and garnish with fresh chives.

  • 9

    Serve warm and enjoy this comforting, creamy baked potato soup.