Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

Savor a comforting bowl of Hearty Creamy Baked Potato Soup, where tender baked potato meets lean chicken breast and a luxurious blend of nonfat Greek yogurt and aromatic vegetables. This soul-satisfying soup balances creaminess with a well-rounded mix of protein and veggies, making it a warm, satisfying meal any time of day.

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NUTRITION

415kcal
Protein
42.5g
Fat
7.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Greek Yogurt (120g)

3 ounces Chicken Breast (85g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a small pot over medium heat and add the olive oil.

  • 2

    Sauté the diced onion and minced garlic until they are soft and fragrant, about 3-4 minutes.

  • 3

    Add the low-sodium chicken broth to the pot and bring it to a simmer.

  • 4

    Stir in the scooped-out flesh of the baked potato, breaking it into chunks.

  • 5

    Add the diced cooked chicken breast and allow the soup to simmer for 5-7 minutes, letting the flavors meld.

  • 6

    Reduce the heat to low and gently mix in the nonfat Greek yogurt to create a creamy texture. Do not let the soup boil to avoid curdling the yogurt.

  • 7

    Season with salt and pepper to taste, stirring until well combined.

  • 8

    Optionally, use an immersion blender for a smoother consistency, or leave as is for a chunkier soup.

  • 9

    Serve hot and enjoy your hearty, protein-packed, creamy baked potato soup.

Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

Savor a comforting bowl of Hearty Creamy Baked Potato Soup, where tender baked potato meets lean chicken breast and a luxurious blend of nonfat Greek yogurt and aromatic vegetables. This soul-satisfying soup balances creaminess with a well-rounded mix of protein and veggies, making it a warm, satisfying meal any time of day.

NUTRITION

415kcal
Protein
42.5g
Fat
7.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Greek Yogurt (120g)

3 ounces Chicken Breast (85g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a small pot over medium heat and add the olive oil.

  • 2

    Sauté the diced onion and minced garlic until they are soft and fragrant, about 3-4 minutes.

  • 3

    Add the low-sodium chicken broth to the pot and bring it to a simmer.

  • 4

    Stir in the scooped-out flesh of the baked potato, breaking it into chunks.

  • 5

    Add the diced cooked chicken breast and allow the soup to simmer for 5-7 minutes, letting the flavors meld.

  • 6

    Reduce the heat to low and gently mix in the nonfat Greek yogurt to create a creamy texture. Do not let the soup boil to avoid curdling the yogurt.

  • 7

    Season with salt and pepper to taste, stirring until well combined.

  • 8

    Optionally, use an immersion blender for a smoother consistency, or leave as is for a chunkier soup.

  • 9

    Serve hot and enjoy your hearty, protein-packed, creamy baked potato soup.