Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

A comforting bowl of baked potato soup, enriched with tender shredded chicken, creamy nonfat Greek yogurt, and wholesome potatoes. This soup is perfectly balanced, delivering a satisfying blend of hearty texture and subtle tang, ideal for a nourishing meal any time of day.

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NUTRITION

481kcal
Protein
53g
Fat
8.8g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1 medium baked potato

1/2 cup nonfat Greek yogurt

1/4 cup skim milk

2 cups low sodium chicken broth

1/4 cup diced onion

1 clove garlic

1 tsp olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven and bake the potato until tender, or use a pre-baked potato. Once cooled, scoop out most of the flesh, reserving a bit for extra creaminess.

  • 2

    In a large pot, heat the olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the chopped baked potato flesh along with the shredded chicken to the pot. Stir in the low sodium chicken broth and bring to a simmer.

  • 4

    Let the mixture simmer for about 10 minutes so the flavors meld together, stirring occasionally.

  • 5

    Remove the pot from heat and blend about half of the soup with an immersion blender for a creamier texture, leaving some chunks for heartiness.

  • 6

    Return the blended mixture to the pot and stir in the nonfat Greek yogurt and skim milk. Season with salt and pepper to taste.

  • 7

    Warm the soup gently over low heat, ensuring it does not boil, then serve immediately.

Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

A comforting bowl of baked potato soup, enriched with tender shredded chicken, creamy nonfat Greek yogurt, and wholesome potatoes. This soup is perfectly balanced, delivering a satisfying blend of hearty texture and subtle tang, ideal for a nourishing meal any time of day.

NUTRITION

481kcal
Protein
53g
Fat
8.8g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1 medium baked potato

1/2 cup nonfat Greek yogurt

1/4 cup skim milk

2 cups low sodium chicken broth

1/4 cup diced onion

1 clove garlic

1 tsp olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven and bake the potato until tender, or use a pre-baked potato. Once cooled, scoop out most of the flesh, reserving a bit for extra creaminess.

  • 2

    In a large pot, heat the olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the chopped baked potato flesh along with the shredded chicken to the pot. Stir in the low sodium chicken broth and bring to a simmer.

  • 4

    Let the mixture simmer for about 10 minutes so the flavors meld together, stirring occasionally.

  • 5

    Remove the pot from heat and blend about half of the soup with an immersion blender for a creamier texture, leaving some chunks for heartiness.

  • 6

    Return the blended mixture to the pot and stir in the nonfat Greek yogurt and skim milk. Season with salt and pepper to taste.

  • 7

    Warm the soup gently over low heat, ensuring it does not boil, then serve immediately.