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 warm, creamy baked potato soup enriched with tender shredded chicken, smooth Greek yogurt, and a hint of garlic and onion. This wholesome bowl balances velvety creaminess with robust flavors, making it a comforting and nutritious meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
38.1g
Fat
9.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium baked Russet Potato (150g)

3 ounces skinless chicken breast (85g), cooked and shredded

1/2 cup low-fat milk (122g)

1/4 cup nonfat plain Greek yogurt (60g)

1 cup low-sodium chicken broth (240g)

1/4 cup diced yellow onion (40g)

1 garlic clove (3g)

1 teaspoon olive oil (5g)

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the russet potato until tender (about 45-60 minutes). Once cooled, peel and dice the potato.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and aromatic, about 3-4 minutes.

  • 3

    Add the shredded chicken breast to the pot and stir briefly to combine with the onion and garlic.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Stir in the diced baked potato, low-fat milk, and Greek yogurt. Mix well until the soup turns creamy and smooth.

  • 6

    Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  • 7

    Once heated through, remove from heat, ladle into a bowl, and enjoy your hearty, healthy creamy baked potato soup.

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 warm, creamy baked potato soup enriched with tender shredded chicken, smooth Greek yogurt, and a hint of garlic and onion. This wholesome bowl balances velvety creaminess with robust flavors, making it a comforting and nutritious meal any time of day.

NUTRITION

389kcal
Protein
38.1g
Fat
9.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium baked Russet Potato (150g)

3 ounces skinless chicken breast (85g), cooked and shredded

1/2 cup low-fat milk (122g)

1/4 cup nonfat plain Greek yogurt (60g)

1 cup low-sodium chicken broth (240g)

1/4 cup diced yellow onion (40g)

1 garlic clove (3g)

1 teaspoon olive oil (5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the russet potato until tender (about 45-60 minutes). Once cooled, peel and dice the potato.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and aromatic, about 3-4 minutes.

  • 3

    Add the shredded chicken breast to the pot and stir briefly to combine with the onion and garlic.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Stir in the diced baked potato, low-fat milk, and Greek yogurt. Mix well until the soup turns creamy and smooth.

  • 6

    Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  • 7

    Once heated through, remove from heat, ladle into a bowl, and enjoy your hearty, healthy creamy baked potato soup.