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

Savor a comforting bowl of Healthy Creamy Baked Potato Soup featuring tender chunks of baked potato, lean diced chicken breast, and a velvety broth enriched with low-fat milk and a touch of nonfat Greek yogurt. This delicately seasoned soup is finished with a hint of sautéed onion and garlic, delivering a warming, satisfying meal that is both creamy and protein-packed, perfect for a nourishing lunch or dinner.

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NUTRITION

399kcal
Protein
40.5g
Fat
7.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

3 ounces Chicken Breast (~85g)

1/2 cup Low-Fat Milk (~122g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1 cup Chicken Broth (~240g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 teaspoon Olive Oil (~2.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the baked potato with a fork and place it in the oven until heated through, about 45 minutes, or use a pre-baked potato.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.

  • 3

    Dice the baked potato into small cubes and add to the saucepan along with the chicken broth. Let it simmer for 5 minutes to meld the flavors.

  • 4

    Add the low-fat milk and continue to simmer for another 5 minutes. If you prefer a creamier texture, use a blender to partially puree the soup, leaving some chunks for texture.

  • 5

    Stir in the diced chicken breast and heat through until warmed, about 3 minutes.

  • 6

    Season with salt and pepper to taste. Remove from heat and serve with a dollop of nonfat Greek yogurt on top for extra creaminess and a protein boost.

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

Savor a comforting bowl of Healthy Creamy Baked Potato Soup featuring tender chunks of baked potato, lean diced chicken breast, and a velvety broth enriched with low-fat milk and a touch of nonfat Greek yogurt. This delicately seasoned soup is finished with a hint of sautéed onion and garlic, delivering a warming, satisfying meal that is both creamy and protein-packed, perfect for a nourishing lunch or dinner.

NUTRITION

399kcal
Protein
40.5g
Fat
7.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

3 ounces Chicken Breast (~85g)

1/2 cup Low-Fat Milk (~122g)

1/4 medium Onion (~25g)

1 clove Garlic (~3g)

1 cup Chicken Broth (~240g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 teaspoon Olive Oil (~2.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the baked potato with a fork and place it in the oven until heated through, about 45 minutes, or use a pre-baked potato.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.

  • 3

    Dice the baked potato into small cubes and add to the saucepan along with the chicken broth. Let it simmer for 5 minutes to meld the flavors.

  • 4

    Add the low-fat milk and continue to simmer for another 5 minutes. If you prefer a creamier texture, use a blender to partially puree the soup, leaving some chunks for texture.

  • 5

    Stir in the diced chicken breast and heat through until warmed, about 3 minutes.

  • 6

    Season with salt and pepper to taste. Remove from heat and serve with a dollop of nonfat Greek yogurt on top for extra creaminess and a protein boost.