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

Indulge in a comforting bowl of Creamy Loaded Baked Potato Soup, where tender chunks of baked potato are simmered in a savory chicken broth and enriched with creamy nonfat Greek yogurt. Topped with reduced fat cheddar cheese and crispy turkey bacon, every spoonful offers a delightful blend of textures and rich flavors, enhanced by a sprinkle of aromatic seasonings and fresh chives.

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NUTRITION

406kcal
Protein
33.6g
Fat
15g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Low-Sodium Chicken Broth (~240g)

1/2 cup Nonfat Greek Yogurt (~120g)

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

4 slices Turkey Bacon (~64g)

Seasonings (garlic powder, onion powder, salt, pepper)

1 tbsp Fresh Chives

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PREPARATION

  • 1

    Preheat your oven to 400°F and prick the potato several times with a fork. Bake for about 45 minutes or until tender.

  • 2

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Once done, chop it into small pieces and set aside.

  • 3

    In a saucepan, heat the low-sodium chicken broth over medium heat until it simmers gently.

  • 4

    Scoop out the baked potato flesh and add it to the simmering broth, mashing lightly to create a thicker consistency.

  • 5

    Stir in the nonfat Greek yogurt and season with garlic powder, onion powder, salt, and pepper to taste.

  • 6

    Allow the soup to heat through for a few minutes, then ladle it into bowls.

  • 7

    Top each bowl with shredded reduced fat cheddar cheese, the crispy turkey bacon pieces, and a sprinkle of fresh chives.

  • 8

    Serve warm and enjoy your comforting, creamy loaded baked potato soup.

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

Indulge in a comforting bowl of Creamy Loaded Baked Potato Soup, where tender chunks of baked potato are simmered in a savory chicken broth and enriched with creamy nonfat Greek yogurt. Topped with reduced fat cheddar cheese and crispy turkey bacon, every spoonful offers a delightful blend of textures and rich flavors, enhanced by a sprinkle of aromatic seasonings and fresh chives.

NUTRITION

406kcal
Protein
33.6g
Fat
15g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1 cup Low-Sodium Chicken Broth (~240g)

1/2 cup Nonfat Greek Yogurt (~120g)

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

4 slices Turkey Bacon (~64g)

Seasonings (garlic powder, onion powder, salt, pepper)

1 tbsp Fresh Chives

PREPARATION

  • 1

    Preheat your oven to 400°F and prick the potato several times with a fork. Bake for about 45 minutes or until tender.

  • 2

    While the potato bakes, cook the turkey bacon in a skillet over medium heat until crispy. Once done, chop it into small pieces and set aside.

  • 3

    In a saucepan, heat the low-sodium chicken broth over medium heat until it simmers gently.

  • 4

    Scoop out the baked potato flesh and add it to the simmering broth, mashing lightly to create a thicker consistency.

  • 5

    Stir in the nonfat Greek yogurt and season with garlic powder, onion powder, salt, and pepper to taste.

  • 6

    Allow the soup to heat through for a few minutes, then ladle it into bowls.

  • 7

    Top each bowl with shredded reduced fat cheddar cheese, the crispy turkey bacon pieces, and a sprinkle of fresh chives.

  • 8

    Serve warm and enjoy your comforting, creamy loaded baked potato soup.