YOUR SOLIN GENERATED RECIPE
Creamy Healthy Baked Potato Soup
Enjoy a comforting bowl of creamy baked potato soup with tender chunks of chicken, velvety nonfat Greek yogurt, and a medley of savory aromatics. This wholesome soup delivers a balanced mix of protein and hearty flavors, perfect for a satisfying meal any time of day.
INGREDIENTS
1 medium Russet Potato
3 ounces Chicken Breast
1 cup Nonfat Greek Yogurt
1/2 cup Low-Fat Milk
1/2 cup Low Sodium Chicken Broth
1/4 cup chopped Onion
1 clove Garlic
1 tsp Olive Oil
Seasonings to taste
PREPARATION
Dice the russet potato into small cubes. If preferred, you can lightly steam or microwave the potato cubes for a few minutes to soften them before using.
Season the chicken breast lightly with salt, pepper, and smoked paprika. In a non-stick pot, heat the olive oil over medium heat and sauté the chicken cubes until lightly browned and cooked through. Remove the chicken and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the potato cubes to the pot along with the low sodium chicken broth. Bring to a gentle simmer and cook until the potatoes are tender, about 10-12 minutes.
Lower the heat and stir in the low-fat milk and nonfat Greek yogurt, blending the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
Return the cooked chicken to the soup, stirring to combine. Adjust seasoning with salt, pepper, and a pinch more smoked paprika if desired.
Simmer for another 2-3 minutes until everything is heated through. Serve warm and enjoy your creamy, high-protein baked potato soup.