Creamy Wholesome Baked Potato Soup

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

Creamy Wholesome Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Wholesome Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup with a creamy twist. This soup combines tender baked potato, a touch of nonfat Greek yogurt for creaminess, and lean shredded chicken breast for a protein boost. Aromatic sautéed onions and garlic along with a splash of olive oil add richness and depth, making it a delightful, wholesome meal ideal for dinner.

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NUTRITION

423kcal
Protein
45.6g
Fat
6.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

0.5 cup Plain Nonfat Greek Yogurt (125g)

1 cup Low-sodium Chicken Broth (240g)

0.5 cup Skim Milk (122g)

3 ounces Cooked Chicken Breast (85g)

0.25 cup chopped Yellow Onion (40g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the potato thoroughly, prick it with a fork, and bake until tender, about 45 minutes to 1 hour. Once baked, allow it to cool slightly, then scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped yellow onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Add the chicken broth to the pot and bring to a simmer. Mix in the scooped baked potato flesh and shredded chicken breast.

  • 4

    Stir in the skim milk and Greek yogurt, ensuring the mixture is smooth and creamy. Allow the soup to heat through, but do not let it boil to preserve the creaminess.

  • 5

    Season with salt and pepper to taste. Serve warm and enjoy your comforting bowl of creamy baked potato soup.

Creamy Wholesome Baked Potato Soup

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

Creamy Wholesome Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Wholesome Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup with a creamy twist. This soup combines tender baked potato, a touch of nonfat Greek yogurt for creaminess, and lean shredded chicken breast for a protein boost. Aromatic sautéed onions and garlic along with a splash of olive oil add richness and depth, making it a delightful, wholesome meal ideal for dinner.

NUTRITION

423kcal
Protein
45.6g
Fat
6.6g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

0.5 cup Plain Nonfat Greek Yogurt (125g)

1 cup Low-sodium Chicken Broth (240g)

0.5 cup Skim Milk (122g)

3 ounces Cooked Chicken Breast (85g)

0.25 cup chopped Yellow Onion (40g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the potato thoroughly, prick it with a fork, and bake until tender, about 45 minutes to 1 hour. Once baked, allow it to cool slightly, then scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped yellow onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Add the chicken broth to the pot and bring to a simmer. Mix in the scooped baked potato flesh and shredded chicken breast.

  • 4

    Stir in the skim milk and Greek yogurt, ensuring the mixture is smooth and creamy. Allow the soup to heat through, but do not let it boil to preserve the creaminess.

  • 5

    Season with salt and pepper to taste. Serve warm and enjoy your comforting bowl of creamy baked potato soup.