YOUR SOLIN GENERATED RECIPE
Healthy Creamy Baked Potato Soup
Savor the comforting warmth of this creamy baked potato soup enriched with tender shredded chicken and a hint of fresh herbs. The velvety blend of baked potatoes, low-fat dairy, and savory broth creates a satisfying meal perfect for a cozy dinner or hearty lunch, offering a balanced mix of protein and creamy texture without overloading on calories.
INGREDIENTS
1 medium Baked Potato (150g)
1 small Onion (50g)
2 cloves Garlic
1 teaspoon Extra Virgin Olive Oil
½ cup Low-Fat Milk
½ cup Plain Nonfat Greek Yogurt
3 ounces Chicken Breast, cooked and shredded
1 cup Low-Sodium Vegetable Broth
2 tablespoons Fresh Chives
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the medium potato with a fork and bake it for approximately 45-60 minutes until tender. Once baked, allow it to cool slightly, then scoop out most of the flesh, reserving a small border for texture.
While the potato is baking, heat a teaspoon of olive oil in a saucepan over medium heat. Sauté the finely chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.
Add the shredded chicken breast into the pan to warm through, mixing it well with the onions and garlic.
In a blender, combine the potato flesh, sautéed mixture, low-fat milk, and Greek yogurt. Blend until smooth and creamy.
Pour the blended mixture back into the saucepan. Add the low-sodium vegetable broth and stir well to combine. Heat the soup gently, allowing the flavors to meld, but do not boil.
Season with salt and pepper to taste. Stir in freshly chopped chives just before serving for an added burst of color and flavor.
Serve warm and enjoy this hearty, protein-packed creamy baked potato soup.