Creamy Baked Potato Soup

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

Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Baked Potato Soup

Enjoy a velvety bowl of creamy baked potato soup with tender chicken and tangy Greek yogurt, accented by aromatic garlic and onions. This comforting meal delivers a balanced blend of protein and creaminess while remaining light, making it a perfect choice for lunch.

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NUTRITION

452kcal
Protein
43.5g
Fat
8.8g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (150g)

3 ounces cooked Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (125g)

1 cup Low Sodium Chicken Broth (240g)

2 tablespoons Light Sour Cream (30g)

1/4 piece Onion (30g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the baking potato with a fork and bake until tender, about 45-60 minutes. Once cool, scoop out most of the potato flesh into a bowl, leaving a small border inside the skin.

  • 2

    Meanwhile, heat olive oil in a medium saucepan over medium heat. Sauté the finely chopped onion and minced garlic until translucent and aromatic, about 3-4 minutes.

  • 3

    Add the scooped potato flesh to the saucepan along with the low sodium chicken broth. Bring the mixture to a simmer.

  • 4

    Dice the cooked chicken breast into small pieces and add to the soup. Stir in the smoked paprika and season with salt and black pepper.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt and light sour cream to achieve a creamy consistency. Allow the soup to heat through gently without boiling.

  • 6

    Taste and adjust seasonings as needed. Serve warm, garnished with a sprinkle of extra paprika or freshly cracked black pepper if desired.

Creamy Baked Potato Soup

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

Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Baked Potato Soup

Enjoy a velvety bowl of creamy baked potato soup with tender chicken and tangy Greek yogurt, accented by aromatic garlic and onions. This comforting meal delivers a balanced blend of protein and creaminess while remaining light, making it a perfect choice for lunch.

NUTRITION

452kcal
Protein
43.5g
Fat
8.8g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baking Potato (150g)

3 ounces cooked Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (125g)

1 cup Low Sodium Chicken Broth (240g)

2 tablespoons Light Sour Cream (30g)

1/4 piece Onion (30g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the baking potato with a fork and bake until tender, about 45-60 minutes. Once cool, scoop out most of the potato flesh into a bowl, leaving a small border inside the skin.

  • 2

    Meanwhile, heat olive oil in a medium saucepan over medium heat. Sauté the finely chopped onion and minced garlic until translucent and aromatic, about 3-4 minutes.

  • 3

    Add the scooped potato flesh to the saucepan along with the low sodium chicken broth. Bring the mixture to a simmer.

  • 4

    Dice the cooked chicken breast into small pieces and add to the soup. Stir in the smoked paprika and season with salt and black pepper.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt and light sour cream to achieve a creamy consistency. Allow the soup to heat through gently without boiling.

  • 6

    Taste and adjust seasonings as needed. Serve warm, garnished with a sprinkle of extra paprika or freshly cracked black pepper if desired.