YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potato Soup
Enjoy a hearty bowl of Creamy Loaded Baked Potato Soup that delivers comforting textures and rich, savory flavors. Tender chunks of baked potatoes combine with shredded chicken breast and a velvety nonfat Greek yogurt base, infused with aromatic onions and garlic, then finished with a sprinkle of low‐fat cheddar cheese and a drizzle of olive oil for an indulgent yet balanced meal.
INGREDIENTS
2 medium Russet Potatoes
10 ounces Chicken Breast
1 cup Nonfat Greek Yogurt
4 cups Chicken Broth
1 small Onion
2 cloves Garlic
1.5 tablespoons Olive Oil
1 cup Low-fat Cheddar Cheese (shredded)
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat a large pot over medium heat and add olive oil.
Dice the onion and mince the garlic. Sauté them in the olive oil until the onion becomes translucent and aromatic.
Peel and dice the baked potatoes into bite-sized pieces. If you haven't baked them yet, pierce the potatoes with a fork, bake at 400°F for about 45 minutes until tender, then cube them.
Add the diced potatoes to the pot along with the chicken broth. Bring to a simmer.
Stir in shredded cooked chicken breast and allow the soup to simmer for 10 minutes, letting the flavors meld together.
Remove the pot from heat and stir in nonfat Greek yogurt until the soup is creamy and smooth.
Season with salt and pepper to taste.
Ladle the soup into bowls and top each serving with a handful of shredded low-fat cheddar cheese.
Serve warm and enjoy your comforting, protein-packed soup.