YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Potato Soup
Savor the warm, comforting flavors of this creamy roasted garlic potato soup, enriched with tender chicken and a velvety blend of Greek yogurt and low-fat milk. Each spoonful delivers a delightful balance of roasted garlic, mellow onions, and a hint of thyme, making it an ideal meal for breakfast, lunch, or dinner.
INGREDIENTS
6 ounces Chicken Breast
1 medium Russet Potato
1/2 cup Low-Fat Greek Yogurt
1/2 cup Low-Fat Milk
2 cups Low-Sodium Chicken Broth
1.5 tsp Olive Oil
4 Roasted Garlic Cloves
1/2 medium Yellow Onion
Dried Thyme, Salt, and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the garlic cloves with a drizzle of olive oil, wrap in foil, and roast for about 20 minutes until soft and fragrant.
Dice the russet potato into small cubes and roughly chop the yellow onion.
In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent.
Add the diced potato and roasted garlic (squeeze the roasted garlic out of its skin) into the pot. Stir to combine with the onions.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
While the soup simmers, in a separate pan, cook the chicken breast seasoned with salt, pepper, and thyme until fully cooked (about 5-7 minutes per side). Once cooled slightly, shred or dice the chicken.
Blend half of the soup mixture until smooth using an immersion blender or regular blender, then return it to the pot for a creamy texture.
Stir in the low-fat milk and Greek yogurt until fully incorporated, then add the shredded chicken. Adjust seasonings with salt, pepper, and thyme as desired.
Heat the soup gently for a few more minutes to warm everything through without boiling, then serve immediately.