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 comforting bowl of Creamy Baked Potato Soup that blends tender baked potato with savory shredded chicken, all enriched by a velvety low-fat Greek yogurt base. This soup strikes the perfect balance of creamy texture and hearty flavor, with a light touch of olive oil and aromatic herbs, making it an ideal choice for any meal of the day.

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NUTRITION

458kcal
Protein
53.2g
Fat
7.8g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

3 ounces Shredded Chicken Breast (85g)

1 cup Low-Sodium Vegetable Broth (240g)

1/2 medium Yellow Onion (50g)

1 Garlic Clove (3g)

1 teaspoon Extra Virgin Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake for about 45-60 minutes until tender. Allow it to cool slightly, then scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped half onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Pour in the vegetable broth and add the baked potato flesh to the pot. Stir well and simmer for 5-7 minutes to allow the flavors to meld.

  • 4

    Fold in the shredded chicken breast and simmer for an additional 3 minutes until the chicken is warmed through.

  • 5

    Lower the heat to low and gently stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve hot, garnishing with a sprinkle of 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 comforting bowl of Creamy Baked Potato Soup that blends tender baked potato with savory shredded chicken, all enriched by a velvety low-fat Greek yogurt base. This soup strikes the perfect balance of creamy texture and hearty flavor, with a light touch of olive oil and aromatic herbs, making it an ideal choice for any meal of the day.

NUTRITION

458kcal
Protein
53.2g
Fat
7.8g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

3 ounces Shredded Chicken Breast (85g)

1 cup Low-Sodium Vegetable Broth (240g)

1/2 medium Yellow Onion (50g)

1 Garlic Clove (3g)

1 teaspoon Extra Virgin Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake for about 45-60 minutes until tender. Allow it to cool slightly, then scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped half onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Pour in the vegetable broth and add the baked potato flesh to the pot. Stir well and simmer for 5-7 minutes to allow the flavors to meld.

  • 4

    Fold in the shredded chicken breast and simmer for an additional 3 minutes until the chicken is warmed through.

  • 5

    Lower the heat to low and gently stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve hot, garnishing with a sprinkle of black pepper if desired.