Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

A delicious and comforting baked potato soup that's both creamy and packed with flavor. This healthy twist uses non-fat Greek yogurt and a splash of skim milk for creaminess, with added lean chicken breast for an extra protein boost. Enjoy a warming bowl packed with tender potatoes, savory onions, and a hint of garlic, finished off with a sprinkle of fresh chives.

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NUTRITION

472kcal
Protein
49.9g
Fat
3.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (≈170g)

1/2 cup Non-Fat Greek Yogurt (≈125g)

1 cup Low Sodium Vegetable Broth (≈240g)

1 medium Onion (≈110g)

2 cloves Garlic

1/4 cup Skim Milk (≈61g)

3 ounces Grilled Chicken Breast (≈85g)

Seasonings: Salt, Pepper, Chives (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork a few times, then bake it directly on the oven rack for about 45-60 minutes until tender.

  • 2

    Meanwhile, chop the onion and mince the garlic.

  • 3

    In a medium pot over medium heat, sauté the onion and garlic in a small amount of water or broth until softened, being careful not to brown them.

  • 4

    Once the baked potato is cool enough to handle, scoop out the flesh and add it to the pot.

  • 5

    Stir in the low sodium vegetable broth and bring the mixture to a simmer. Allow the flavors to meld for about 10 minutes.

  • 6

    Add the non-fat Greek yogurt and skim milk to the pot. Stir until the soup has a creamy consistency.

  • 7

    Dice the grilled chicken breast into bite-sized pieces and stir into the soup. Heat through for an additional 3-5 minutes.

  • 8

    Season with salt, pepper, and freshly chopped chives to taste before serving.

Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

A delicious and comforting baked potato soup that's both creamy and packed with flavor. This healthy twist uses non-fat Greek yogurt and a splash of skim milk for creaminess, with added lean chicken breast for an extra protein boost. Enjoy a warming bowl packed with tender potatoes, savory onions, and a hint of garlic, finished off with a sprinkle of fresh chives.

NUTRITION

472kcal
Protein
49.9g
Fat
3.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (≈170g)

1/2 cup Non-Fat Greek Yogurt (≈125g)

1 cup Low Sodium Vegetable Broth (≈240g)

1 medium Onion (≈110g)

2 cloves Garlic

1/4 cup Skim Milk (≈61g)

3 ounces Grilled Chicken Breast (≈85g)

Seasonings: Salt, Pepper, Chives (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork a few times, then bake it directly on the oven rack for about 45-60 minutes until tender.

  • 2

    Meanwhile, chop the onion and mince the garlic.

  • 3

    In a medium pot over medium heat, sauté the onion and garlic in a small amount of water or broth until softened, being careful not to brown them.

  • 4

    Once the baked potato is cool enough to handle, scoop out the flesh and add it to the pot.

  • 5

    Stir in the low sodium vegetable broth and bring the mixture to a simmer. Allow the flavors to meld for about 10 minutes.

  • 6

    Add the non-fat Greek yogurt and skim milk to the pot. Stir until the soup has a creamy consistency.

  • 7

    Dice the grilled chicken breast into bite-sized pieces and stir into the soup. Heat through for an additional 3-5 minutes.

  • 8

    Season with salt, pepper, and freshly chopped chives to taste before serving.