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 a velvety, satisfying bowl of baked potato soup with a creamy twist. This recipe features tender russet potatoes, a blend of nonfat Greek yogurt and cottage cheese for creaminess, lightly crisp turkey bacon, and aromatic vegetables. It’s a balanced meal that is hearty yet healthy, perfect for breakfast, lunch, or dinner.

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NUTRITION

390kcal
Protein
27.6g
Fat
9.5g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Nonfat Cottage Cheese (60g)

3 slices Turkey Bacon (approx 75g total)

1/4 cup Diced Onion (40g)

1 Garlic Clove

1 cup Low-Sodium Vegetable Broth (240g)

1 cup Unsweetened Almond Milk (240g)

1 teaspoon Olive Oil

Salt, Pepper, and Thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the russet potato thoroughly and poke several holes throughout using a fork.

  • 2

    Bake the potato directly on the oven rack for about 45-60 minutes until tender. Once done, let it cool slightly before scooping out the insides into a bowl.

  • 3

    While the potato is baking, crisp the turkey bacon in a skillet over medium heat until it turns slightly crispy. Remove, crumble, and set aside.

  • 4

    In the same skillet, add olive oil and sauté diced onion and minced garlic until softened and translucent.

  • 5

    In a large pot, combine the baked potato flesh, sautéed onion and garlic, low-sodium vegetable broth, and unsweetened almond milk. Bring the mixture to a gentle simmer.

  • 6

    Stir in the Greek yogurt and cottage cheese to create a creamy texture. Season with salt, pepper, and thyme.

  • 7

    Allow the soup to simmer for 5-7 minutes, stirring occasionally, until heated through. If the consistency is too thick, add a splash more broth or almond milk.

  • 8

    Garnish with the crumbled turkey bacon and a sprinkle of thyme before serving.

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 a velvety, satisfying bowl of baked potato soup with a creamy twist. This recipe features tender russet potatoes, a blend of nonfat Greek yogurt and cottage cheese for creaminess, lightly crisp turkey bacon, and aromatic vegetables. It’s a balanced meal that is hearty yet healthy, perfect for breakfast, lunch, or dinner.

NUTRITION

390kcal
Protein
27.6g
Fat
9.5g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Nonfat Cottage Cheese (60g)

3 slices Turkey Bacon (approx 75g total)

1/4 cup Diced Onion (40g)

1 Garlic Clove

1 cup Low-Sodium Vegetable Broth (240g)

1 cup Unsweetened Almond Milk (240g)

1 teaspoon Olive Oil

Salt, Pepper, and Thyme to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the russet potato thoroughly and poke several holes throughout using a fork.

  • 2

    Bake the potato directly on the oven rack for about 45-60 minutes until tender. Once done, let it cool slightly before scooping out the insides into a bowl.

  • 3

    While the potato is baking, crisp the turkey bacon in a skillet over medium heat until it turns slightly crispy. Remove, crumble, and set aside.

  • 4

    In the same skillet, add olive oil and sauté diced onion and minced garlic until softened and translucent.

  • 5

    In a large pot, combine the baked potato flesh, sautéed onion and garlic, low-sodium vegetable broth, and unsweetened almond milk. Bring the mixture to a gentle simmer.

  • 6

    Stir in the Greek yogurt and cottage cheese to create a creamy texture. Season with salt, pepper, and thyme.

  • 7

    Allow the soup to simmer for 5-7 minutes, stirring occasionally, until heated through. If the consistency is too thick, add a splash more broth or almond milk.

  • 8

    Garnish with the crumbled turkey bacon and a sprinkle of thyme before serving.