Creamy Loaded Baked Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

Enjoy a comforting bowl of Creamy Loaded Baked Potato Soup that strikes a delightful balance between velvety textures and hearty flavors. This soup combines tender baked potatoes, a medley of low-fat dairy for creaminess, a sprinkle of tangy reduced-fat cheddar, and a hint of savory turkey bacon, garnished with fresh green onions. Perfect for a light yet satisfying meal any time of day.

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NUTRITION

467kcal
Protein
34.3g
Fat
11.6g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

1 cup Low-Fat Milk

1/2 cup Non-Fat Greek Yogurt

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1 cup Low-Sodium Chicken Broth

1 slice Turkey Bacon

2 tbsp Green Onions

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the Russet potato and prick it with a fork. Bake for about 45 minutes or until tender. Once cooled, scoop out the potato flesh and set aside.

  • 2

    In a medium saucepan, combine the chicken broth and milk. Gently heat the mixture over medium heat without boiling.

  • 3

    Add the scooped potato flesh to the saucepan, stirring to combine. Allow the mixture to warm up on low heat.

  • 4

    Stir in the non-fat Greek yogurt to create a creamy consistency, then add the reduced-fat cheddar cheese, letting it melt into the soup.

  • 5

    In a small pan, crisp the turkey bacon and then crumble it into the soup. Season the soup with salt and pepper to taste.

  • 6

    Garnish with chopped green onions and serve warm.

Creamy Loaded Baked Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

Enjoy a comforting bowl of Creamy Loaded Baked Potato Soup that strikes a delightful balance between velvety textures and hearty flavors. This soup combines tender baked potatoes, a medley of low-fat dairy for creaminess, a sprinkle of tangy reduced-fat cheddar, and a hint of savory turkey bacon, garnished with fresh green onions. Perfect for a light yet satisfying meal any time of day.

NUTRITION

467kcal
Protein
34.3g
Fat
11.6g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

1 cup Low-Fat Milk

1/2 cup Non-Fat Greek Yogurt

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1 cup Low-Sodium Chicken Broth

1 slice Turkey Bacon

2 tbsp Green Onions

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the Russet potato and prick it with a fork. Bake for about 45 minutes or until tender. Once cooled, scoop out the potato flesh and set aside.

  • 2

    In a medium saucepan, combine the chicken broth and milk. Gently heat the mixture over medium heat without boiling.

  • 3

    Add the scooped potato flesh to the saucepan, stirring to combine. Allow the mixture to warm up on low heat.

  • 4

    Stir in the non-fat Greek yogurt to create a creamy consistency, then add the reduced-fat cheddar cheese, letting it melt into the soup.

  • 5

    In a small pan, crisp the turkey bacon and then crumble it into the soup. Season the soup with salt and pepper to taste.

  • 6

    Garnish with chopped green onions and serve warm.