Wholesome Creamy Baked Potato Soup

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

Wholesome Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

Experience a comforting bowl of creamy baked potato soup, where tender chunks of baked potato mingle with a savory blend of sautéed onions and garlic, enriched by a splash of low-fat milk and a dollop of tangy Greek yogurt. Shredded chicken adds a hearty protein boost, while a light hint of olive oil and fresh seasonings elevate the flavor profile to a satisfying level of wholesome deliciousness.

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NUTRITION

449kcal
Protein
41.1g
Fat
9g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (200g)

1/2 cup Low-Fat Milk (120ml)

1 cup Low-Sodium Chicken Broth (240ml)

1/4 cup Non-Fat Greek Yogurt (60g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 tsp Olive Oil

3 oz Shredded Chicken Breast

1 tbsp Chives (optional)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato until tender (about 45-60 minutes), or use a pre-baked potato for convenience.

  • 2

    Allow the baked potato to cool slightly, then peel and dice it into bite-sized pieces.

  • 3

    In a medium-sized pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and translucent, about 3-4 minutes.

  • 4

    Add the diced baked potato, chicken broth, and low-fat milk to the pot. Bring the mixture to a gentle simmer.

  • 5

    Using an immersion blender, blend the soup until it reaches your desired creamy consistency, leaving a few chunks for texture.

  • 6

    Stir in the non-fat Greek yogurt and shredded chicken breast. Season with salt and pepper to taste.

  • 7

    Allow the soup to heat through for another 3-5 minutes on low heat without boiling to retain creaminess.

  • 8

    Garnish with freshly chopped chives if desired, then serve warm.

Wholesome Creamy Baked Potato Soup

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

Wholesome Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

Experience a comforting bowl of creamy baked potato soup, where tender chunks of baked potato mingle with a savory blend of sautéed onions and garlic, enriched by a splash of low-fat milk and a dollop of tangy Greek yogurt. Shredded chicken adds a hearty protein boost, while a light hint of olive oil and fresh seasonings elevate the flavor profile to a satisfying level of wholesome deliciousness.

NUTRITION

449kcal
Protein
41.1g
Fat
9g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (200g)

1/2 cup Low-Fat Milk (120ml)

1 cup Low-Sodium Chicken Broth (240ml)

1/4 cup Non-Fat Greek Yogurt (60g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 tsp Olive Oil

3 oz Shredded Chicken Breast

1 tbsp Chives (optional)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato until tender (about 45-60 minutes), or use a pre-baked potato for convenience.

  • 2

    Allow the baked potato to cool slightly, then peel and dice it into bite-sized pieces.

  • 3

    In a medium-sized pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and translucent, about 3-4 minutes.

  • 4

    Add the diced baked potato, chicken broth, and low-fat milk to the pot. Bring the mixture to a gentle simmer.

  • 5

    Using an immersion blender, blend the soup until it reaches your desired creamy consistency, leaving a few chunks for texture.

  • 6

    Stir in the non-fat Greek yogurt and shredded chicken breast. Season with salt and pepper to taste.

  • 7

    Allow the soup to heat through for another 3-5 minutes on low heat without boiling to retain creaminess.

  • 8

    Garnish with freshly chopped chives if desired, then serve warm.