YOUR SOLIN GENERATED RECIPE
Creamy Baked Potato Soup with Crispy Turkey Bacon
A comforting bowl of creamy baked potato soup accented with crispy turkey bacon. This dish features tender baked potato chunks simmered in a flavorful broth, enriched with a blend of low‐fat milk and nonfat Greek yogurt for a silky texture. Finished with the crunch of savory turkey bacon and aromatic onions and garlic, it’s a hearty yet light option perfect for any meal of the day.
INGREDIENTS
1 medium Baked Potato (~150g)
3 slices Turkey Bacon (~30g total)
1/2 cup Low-Fat Milk
1/3 cup Nonfat Greek Yogurt
1 cup Low-Sodium Chicken Broth
1/4 cup diced Onion
1 clove Garlic
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and bake the potato until tender, about 45 minutes, or use a pre-baked potato for convenience.
While the potato cools slightly, place turkey bacon in a skillet over medium heat and cook until crisp. Once done, crumble into bite-sized pieces and set aside.
In a medium saucepan, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
Peel and dice the baked potato, then add to the saucepan along with the low-sodium chicken broth. Bring to a gentle simmer and let cook for 5 minutes to meld flavors.
Reduce heat to low and stir in the low-fat milk and nonfat Greek yogurt, mixing thoroughly until the soup achieves a creamy consistency. Do not boil after adding dairy to prevent curdling.
Season with salt and pepper to taste, and let the soup heat through for another 2 minutes.
Ladle the soup into a bowl and top with the crispy turkey bacon crumbles. Serve warm and enjoy your comforting, protein-packed meal.