Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

This comforting, creamy soup blends the rustic flavors of baked potato and cauliflower with lean shredded chicken for an extra protein boost. Enhanced with a touch of low‐fat dairy and aromatic sautéed onions and garlic, it's a deliciously balanced bowl that's both hearty and light.

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NUTRITION

424kcal
Protein
40.5g
Fat
9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

100g cauliflower florets

3 ounces cooked shredded chicken breast

1/2 cup low-fat milk (122 mL)

1/4 cup nonfat Greek yogurt (60g)

1/2 cup vegetable broth (120 mL)

1/4 medium onion, chopped (25g)

1 clove garlic, minced (3g)

1 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a small saucepan over medium heat and add olive oil.

  • 2

    Sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the cauliflower florets and diced baked potato into the saucepan, stirring to coat with the oil and aromatics.

  • 4

    Pour in the vegetable broth and low-fat milk, and bring the mixture to a gentle simmer.

  • 5

    Let the vegetables cook for about 10 minutes until tender.

  • 6

    Stir in the shredded chicken breast and let heat through for an additional 3-4 minutes.

  • 7

    Reduce the heat and mix in the nonfat Greek yogurt gradually until the soup becomes smooth and creamy. Do not boil after adding the yogurt to avoid curdling.

  • 8

    Season with salt and pepper to taste, and serve warm.

Healthy Creamy Baked Potato Soup

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

Healthy Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

This comforting, creamy soup blends the rustic flavors of baked potato and cauliflower with lean shredded chicken for an extra protein boost. Enhanced with a touch of low‐fat dairy and aromatic sautéed onions and garlic, it's a deliciously balanced bowl that's both hearty and light.

NUTRITION

424kcal
Protein
40.5g
Fat
9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

100g cauliflower florets

3 ounces cooked shredded chicken breast

1/2 cup low-fat milk (122 mL)

1/4 cup nonfat Greek yogurt (60g)

1/2 cup vegetable broth (120 mL)

1/4 medium onion, chopped (25g)

1 clove garlic, minced (3g)

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a small saucepan over medium heat and add olive oil.

  • 2

    Sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the cauliflower florets and diced baked potato into the saucepan, stirring to coat with the oil and aromatics.

  • 4

    Pour in the vegetable broth and low-fat milk, and bring the mixture to a gentle simmer.

  • 5

    Let the vegetables cook for about 10 minutes until tender.

  • 6

    Stir in the shredded chicken breast and let heat through for an additional 3-4 minutes.

  • 7

    Reduce the heat and mix in the nonfat Greek yogurt gradually until the soup becomes smooth and creamy. Do not boil after adding the yogurt to avoid curdling.

  • 8

    Season with salt and pepper to taste, and serve warm.