Healthy Loaded Baked Potato Soup

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

Healthy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Loaded Baked Potato Soup

A velvety and comforting bowl of baked potato soup loaded with creamy non-fat Greek yogurt, a splash of skim milk, and topped with crisp turkey bacon and a sprinkle of low-fat cheddar cheese. This wholesome soup delivers a satisfying balance of proteins, carbs, and fats in every spoonful.

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NUTRITION

397kcal
Protein
31.5g
Fat
9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/4 Yellow Onion (~25g)

2 cloves Garlic (~6g)

1 cup Low Sodium Chicken Broth (~240g)

1/2 cup Non-Fat Plain Greek Yogurt (~120g)

1/2 cup Skim Milk (~120g)

2 slices Turkey Bacon (~50g)

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

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PREPARATION

  • 1

    Dice the russet potato into small cubes and finely chop the yellow onion and garlic.

  • 2

    In a medium soup pot, sauté the chopped onion and garlic over medium heat with a splash of water until they become soft and fragrant.

  • 3

    Add the diced potatoes and pour in the low sodium chicken broth. Bring the mixture to a simmer and cover the pot, cooking until the potatoes are tender (about 15-20 minutes).

  • 4

    Once the potatoes are soft, use a potato masher to lightly mash some of the potatoes directly in the soup, leaving some chunks for texture.

  • 5

    Stir in the non-fat plain Greek yogurt and skim milk, warming the soup gently without bringing it to a boil.

  • 6

    Crisp the turkey bacon separately in a pan, then crumble it over the soup.

  • 7

    Top with shredded low-fat cheddar cheese and allow it to melt slightly before serving.

  • 8

    Season the soup with salt and pepper to taste and serve warm.

Healthy Loaded Baked Potato Soup

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

Healthy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Loaded Baked Potato Soup

A velvety and comforting bowl of baked potato soup loaded with creamy non-fat Greek yogurt, a splash of skim milk, and topped with crisp turkey bacon and a sprinkle of low-fat cheddar cheese. This wholesome soup delivers a satisfying balance of proteins, carbs, and fats in every spoonful.

NUTRITION

397kcal
Protein
31.5g
Fat
9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/4 Yellow Onion (~25g)

2 cloves Garlic (~6g)

1 cup Low Sodium Chicken Broth (~240g)

1/2 cup Non-Fat Plain Greek Yogurt (~120g)

1/2 cup Skim Milk (~120g)

2 slices Turkey Bacon (~50g)

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

PREPARATION

  • 1

    Dice the russet potato into small cubes and finely chop the yellow onion and garlic.

  • 2

    In a medium soup pot, sauté the chopped onion and garlic over medium heat with a splash of water until they become soft and fragrant.

  • 3

    Add the diced potatoes and pour in the low sodium chicken broth. Bring the mixture to a simmer and cover the pot, cooking until the potatoes are tender (about 15-20 minutes).

  • 4

    Once the potatoes are soft, use a potato masher to lightly mash some of the potatoes directly in the soup, leaving some chunks for texture.

  • 5

    Stir in the non-fat plain Greek yogurt and skim milk, warming the soup gently without bringing it to a boil.

  • 6

    Crisp the turkey bacon separately in a pan, then crumble it over the soup.

  • 7

    Top with shredded low-fat cheddar cheese and allow it to melt slightly before serving.

  • 8

    Season the soup with salt and pepper to taste and serve warm.