Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Enjoy a hearty bowl of creamy baked potato soup reimagined with lean chicken breast, nonfat Greek yogurt, and turkey bacon. This warm, comforting bowl offers a delightful blend of smooth creaminess and savory, loaded toppings, making it an ideal meal for any time of day.

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NUTRITION

493kcal
Protein
56g
Fat
12.4g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Low-Sodium Chicken Broth (480g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Cheddar Cheese (28g)

2 slices Turkey Bacon (30g)

3 ounces Cooked Chicken Breast (85g)

2 tbsp Green Onion

1 clove Garlic

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PREPARATION

  • 1

    Dice the medium potato into small cubes and mince the garlic. Chop the green onions finely, reserving a little for garnish.

  • 2

    In a medium pot, add the potato cubes, garlic, and low-sodium chicken broth. Bring to a simmer over medium heat and cook until the potatoes are tender, about 15 minutes.

  • 3

    Using a fork or an immersion blender, lightly mash some of the potatoes in the soup to create a creamy consistency while still leaving chunks for texture.

  • 4

    Stir in the nonfat Greek yogurt to the pot, and gently mix to combine.

  • 5

    Fold in the shredded low-fat cheddar cheese until melted and incorporated.

  • 6

    Add the cooked, shredded chicken breast and crumbled turkey bacon to the soup, stirring to evenly distribute the proteins.

  • 7

    Season with salt and pepper to taste, and allow the soup to warm through for an additional 2-3 minutes.

  • 8

    Serve hot, garnished with chopped green onions and an extra sprinkle of shredded cheese if desired.

Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Enjoy a hearty bowl of creamy baked potato soup reimagined with lean chicken breast, nonfat Greek yogurt, and turkey bacon. This warm, comforting bowl offers a delightful blend of smooth creaminess and savory, loaded toppings, making it an ideal meal for any time of day.

NUTRITION

493kcal
Protein
56g
Fat
12.4g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Low-Sodium Chicken Broth (480g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Cheddar Cheese (28g)

2 slices Turkey Bacon (30g)

3 ounces Cooked Chicken Breast (85g)

2 tbsp Green Onion

1 clove Garlic

PREPARATION

  • 1

    Dice the medium potato into small cubes and mince the garlic. Chop the green onions finely, reserving a little for garnish.

  • 2

    In a medium pot, add the potato cubes, garlic, and low-sodium chicken broth. Bring to a simmer over medium heat and cook until the potatoes are tender, about 15 minutes.

  • 3

    Using a fork or an immersion blender, lightly mash some of the potatoes in the soup to create a creamy consistency while still leaving chunks for texture.

  • 4

    Stir in the nonfat Greek yogurt to the pot, and gently mix to combine.

  • 5

    Fold in the shredded low-fat cheddar cheese until melted and incorporated.

  • 6

    Add the cooked, shredded chicken breast and crumbled turkey bacon to the soup, stirring to evenly distribute the proteins.

  • 7

    Season with salt and pepper to taste, and allow the soup to warm through for an additional 2-3 minutes.

  • 8

    Serve hot, garnished with chopped green onions and an extra sprinkle of shredded cheese if desired.