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 luxurious bowl of creamy baked potato soup elevated with tender shredded chicken breast and a blend of Greek yogurt and almond milk for a velvety texture. This hearty yet light soup is perfect for a nourishing breakfast, lunch, or dinner, delivering satisfying flavors, comfort, and a nutritious balance of protein and calories.

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NUTRITION

409kcal
Protein
40.9g
Fat
8.7g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1/2 cup Unsweetened Almond Milk (120g)

1 cup Low-Sodium Vegetable Broth (240g)

1/2 cup Diced Yellow Onion (80g)

1 clove Garlic

1 tsp Olive Oil

3 oz Cooked Skinless Chicken Breast (85g)

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato until soft, about 45 minutes or until a fork easily pierces the flesh.

  • 2

    Allow the potato to cool slightly, then scoop out the flesh and transfer it to a large pot.

  • 3

    Heat olive oil in the pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and aromatic.

  • 4

    Add the baked potato flesh to the pot along with the low-sodium vegetable broth and unsweetened almond milk. Stir to combine.

  • 5

    Incorporate the plain nonfat Greek yogurt to achieve a creamy consistency. Stir well to blend the flavors.

  • 6

    Add the shredded cooked chicken breast and smoked paprika. Stir the soup and season with salt and pepper to taste.

  • 7

    Simmer the soup for about 10 minutes to allow the flavors to meld. If a smoother texture is desired, lightly blend part of the soup and then mix it back in.

  • 8

    Serve hot, garnished with extra smoked paprika or fresh chives if desired.

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 luxurious bowl of creamy baked potato soup elevated with tender shredded chicken breast and a blend of Greek yogurt and almond milk for a velvety texture. This hearty yet light soup is perfect for a nourishing breakfast, lunch, or dinner, delivering satisfying flavors, comfort, and a nutritious balance of protein and calories.

NUTRITION

409kcal
Protein
40.9g
Fat
8.7g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1/2 cup Unsweetened Almond Milk (120g)

1 cup Low-Sodium Vegetable Broth (240g)

1/2 cup Diced Yellow Onion (80g)

1 clove Garlic

1 tsp Olive Oil

3 oz Cooked Skinless Chicken Breast (85g)

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato until soft, about 45 minutes or until a fork easily pierces the flesh.

  • 2

    Allow the potato to cool slightly, then scoop out the flesh and transfer it to a large pot.

  • 3

    Heat olive oil in the pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and aromatic.

  • 4

    Add the baked potato flesh to the pot along with the low-sodium vegetable broth and unsweetened almond milk. Stir to combine.

  • 5

    Incorporate the plain nonfat Greek yogurt to achieve a creamy consistency. Stir well to blend the flavors.

  • 6

    Add the shredded cooked chicken breast and smoked paprika. Stir the soup and season with salt and pepper to taste.

  • 7

    Simmer the soup for about 10 minutes to allow the flavors to meld. If a smoother texture is desired, lightly blend part of the soup and then mix it back in.

  • 8

    Serve hot, garnished with extra smoked paprika or fresh chives if desired.