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, elevated with a lighter twist. Velvety nonfat Greek yogurt provides a tangy creaminess, while a medley of baked potatoes, turkey bacon, and a sprinkle of reduced-fat cheddar delivers satisfying savory notes and a loaded texture—all balanced in flavor and nutrition.

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NUTRITION

416kcal
Protein
32.4g
Fat
10.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Low-Sodium Chicken Broth

3/4 cup Nonfat Greek Yogurt (~175g)

1/4 cup Reduced-Fat Cheddar Cheese (shredded, ~28g)

3 slices Turkey Bacon (~28g each)

1 small Onion (70g)

1 Garlic Clove

2 tablespoons Fresh Chives

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Scrub the potato clean and pierce it with a fork. Bake until tender, about 45-60 minutes.

  • 2

    While the potato bakes, chop the small onion and mince the garlic. In a saucepan over medium heat, sauté the onion and garlic until softened.

  • 3

    Add the low-sodium chicken broth to the saucepan and bring to a simmer. Season with smoked paprika, salt, and pepper.

  • 4

    Once the potato is baked and cool enough to handle, scoop out the flesh and add it to the broth. Mash lightly to combine and thicken the soup.

  • 5

    Stir in the nonfat Greek yogurt for a creamy texture, then mix in the shredded reduced-fat cheddar cheese until melted and smooth.

  • 6

    Crisp the turkey bacon in a skillet until it becomes crunchy, then crumble it into the soup.

  • 7

    Garnish with freshly chopped chives and an extra sprinkle of pepper, serving warm.

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, elevated with a lighter twist. Velvety nonfat Greek yogurt provides a tangy creaminess, while a medley of baked potatoes, turkey bacon, and a sprinkle of reduced-fat cheddar delivers satisfying savory notes and a loaded texture—all balanced in flavor and nutrition.

NUTRITION

416kcal
Protein
32.4g
Fat
10.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Low-Sodium Chicken Broth

3/4 cup Nonfat Greek Yogurt (~175g)

1/4 cup Reduced-Fat Cheddar Cheese (shredded, ~28g)

3 slices Turkey Bacon (~28g each)

1 small Onion (70g)

1 Garlic Clove

2 tablespoons Fresh Chives

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Scrub the potato clean and pierce it with a fork. Bake until tender, about 45-60 minutes.

  • 2

    While the potato bakes, chop the small onion and mince the garlic. In a saucepan over medium heat, sauté the onion and garlic until softened.

  • 3

    Add the low-sodium chicken broth to the saucepan and bring to a simmer. Season with smoked paprika, salt, and pepper.

  • 4

    Once the potato is baked and cool enough to handle, scoop out the flesh and add it to the broth. Mash lightly to combine and thicken the soup.

  • 5

    Stir in the nonfat Greek yogurt for a creamy texture, then mix in the shredded reduced-fat cheddar cheese until melted and smooth.

  • 6

    Crisp the turkey bacon in a skillet until it becomes crunchy, then crumble it into the soup.

  • 7

    Garnish with freshly chopped chives and an extra sprinkle of pepper, serving warm.