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

Enjoy a velvety baked potato soup that’s been brightened up with lean chicken and a touch of tangy Greek yogurt. Creamy, satisfying and light, this soup combines the comforting flavors of tender potatoes, caramelized onions, and garlic with a protein boost, all finished with a drizzle of olive oil and fresh chives.

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NUTRITION

414kcal
Protein
33.6g
Fat
5.8g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1 medium Russet Potato

1/2 cup Plain Nonfat Greek Yogurt

1/2 cup Low-Fat Milk

1 cup Low-Sodium Vegetable Broth

1/4 medium Yellow Onion

1 Garlic Clove

1/2 teaspoon Olive Oil

1 tablespoon Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a small saucepan over medium heat. Add the olive oil.

  • 2

    Sauté the quartered onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Dice the russet potato into small cubes and add to the saucepan. Stir for another 2 minutes.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Cover and cook until the potatoes are tender, about 10-12 minutes.

  • 5

    Meanwhile, gently reheat the diced chicken breast if not already warm.

  • 6

    Once the potatoes are soft, use an immersion blender to puree part of the soup for a creamy texture while leaving some chunks for heartiness.

  • 7

    Stir in the low-fat milk and Greek yogurt, then add the chicken breast. Season with salt and pepper.

  • 8

    Allow the soup to warm through for 2 more minutes, ensuring it does not boil vigorously to prevent curdling.

  • 9

    Ladle the soup into a bowl and garnish with fresh chopped chives 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

Enjoy a velvety baked potato soup that’s been brightened up with lean chicken and a touch of tangy Greek yogurt. Creamy, satisfying and light, this soup combines the comforting flavors of tender potatoes, caramelized onions, and garlic with a protein boost, all finished with a drizzle of olive oil and fresh chives.

NUTRITION

414kcal
Protein
33.6g
Fat
5.8g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1 medium Russet Potato

1/2 cup Plain Nonfat Greek Yogurt

1/2 cup Low-Fat Milk

1 cup Low-Sodium Vegetable Broth

1/4 medium Yellow Onion

1 Garlic Clove

1/2 teaspoon Olive Oil

1 tablespoon Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a small saucepan over medium heat. Add the olive oil.

  • 2

    Sauté the quartered onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Dice the russet potato into small cubes and add to the saucepan. Stir for another 2 minutes.

  • 4

    Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Cover and cook until the potatoes are tender, about 10-12 minutes.

  • 5

    Meanwhile, gently reheat the diced chicken breast if not already warm.

  • 6

    Once the potatoes are soft, use an immersion blender to puree part of the soup for a creamy texture while leaving some chunks for heartiness.

  • 7

    Stir in the low-fat milk and Greek yogurt, then add the chicken breast. Season with salt and pepper.

  • 8

    Allow the soup to warm through for 2 more minutes, ensuring it does not boil vigorously to prevent curdling.

  • 9

    Ladle the soup into a bowl and garnish with fresh chopped chives before serving.