YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Potato Soup
Savor the warmth of this Creamy Roasted Garlic Potato Soup, a comforting bowl filled with tender potatoes, roasted garlic, and a luscious blend of nonfat Greek yogurt and unsweetened almond milk. Tender roasted chicken adds a hearty protein punch while the aromatic garlic and caramelized onions create a flavor symphony perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 ounces Chicken Breast
1 medium Potato
1/3 cup Nonfat Greek Yogurt
1/2 cup Unsweetened Almond Milk
1 cup Chicken Broth
1 teaspoon Olive Oil
1/2 medium Onion
4 cloves Garlic
1/2 teaspoon Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat oven to 400°F. Toss garlic cloves with a drizzle of olive oil on a small piece of foil, wrap, and roast for about 20 minutes until soft and fragrant.
Dice the potato into small cubes and finely chop the half onion.
In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the diced potato and roasted garlic (squeeze the softened garlic out of its skins) to the pot. Stir for another 2 minutes.
Pour in the chicken broth and almond milk, then bring to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Meanwhile, grill or pan-sear the chicken breast seasoned lightly with salt and pepper until fully cooked, then dice or shred it.
Once the potatoes are soft, use an immersion blender to puree the soup until smooth, leaving some texture if desired.
Stir in the Greek yogurt to achieve a creamy consistency. Adjust seasoning with salt, pepper, and dried thyme.
Fold in the cooked chicken pieces, heat through for 2-3 minutes, and serve warm.