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

A comforting bowl of creamy baked potato soup with tender shredded chicken, lightly sautéed onions and garlic, and a velvety finish from a touch of nonfat Greek yogurt. This soup is a perfect balance of hearty flavors and subtle creaminess, making it a nourishing meal ideal for any time of day.

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NUTRITION

322kcal
Protein
33.1g
Fat
7.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

4 ounces cooked chicken breast (113g)

1 cup low-sodium chicken broth

1/4 medium onion (25g), chopped

1 garlic clove, minced

2 tablespoons nonfat Greek yogurt

1 teaspoon olive oil

Salt and pepper to taste

1 tablespoon fresh chives, chopped

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PREPARATION

  • 1

    Preheat your oven and bake the potato until tender. Once cooled, scoop out most of the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and translucent.

  • 3

    Add the chicken broth and the scooped baked potato flesh to the pot. Bring the mixture to a simmer.

  • 4

    Stir in the shredded cooked chicken breast. Let the soup heat through for about 5 minutes.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt, stirring until the soup becomes creamy. Adjust the consistency with a little additional broth if needed.

  • 6

    Season with salt and pepper to taste. Garnish with fresh chopped chives before serving.

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

A comforting bowl of creamy baked potato soup with tender shredded chicken, lightly sautéed onions and garlic, and a velvety finish from a touch of nonfat Greek yogurt. This soup is a perfect balance of hearty flavors and subtle creaminess, making it a nourishing meal ideal for any time of day.

NUTRITION

322kcal
Protein
33.1g
Fat
7.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

4 ounces cooked chicken breast (113g)

1 cup low-sodium chicken broth

1/4 medium onion (25g), chopped

1 garlic clove, minced

2 tablespoons nonfat Greek yogurt

1 teaspoon olive oil

Salt and pepper to taste

1 tablespoon fresh chives, chopped

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender. Once cooled, scoop out most of the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and translucent.

  • 3

    Add the chicken broth and the scooped baked potato flesh to the pot. Bring the mixture to a simmer.

  • 4

    Stir in the shredded cooked chicken breast. Let the soup heat through for about 5 minutes.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt, stirring until the soup becomes creamy. Adjust the consistency with a little additional broth if needed.

  • 6

    Season with salt and pepper to taste. Garnish with fresh chopped chives before serving.