Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

A satisfying twist on classic baked potato soup with lean chicken breast, smooth Greek yogurt, and tender potatoes, blended into a creamy, comforting bowl that's perfect for breakfast, lunch, or dinner. Enjoy the rich flavors with a light, healthy profile that delivers balanced macros for your day.

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NUTRITION

358kcal
Protein
36.7g
Fat
7.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Russet Potato (150g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup Unsweetened Almond Milk (120g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 medium Onion (40g)

1 Garlic Clove (3g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the russet potato and quarter the onion. Mince the garlic.

  • 2

    Heat olive oil in a medium pot over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.

  • 3

    Add the diced potato and chicken broth to the pot. Bring to a simmer and let cook until the potato is tender, about 15 minutes.

  • 4

    While the potatoes cook, season and cook the chicken breast in a separate pan until done, then shred it into small pieces.

  • 5

    Once the potatoes are tender, blend about half of the mixture in the pot for a creamier texture, then return it to the pot.

  • 6

    Stir in the unsweetened almond milk and nonfat Greek yogurt, warming gently without boiling to maintain creaminess.

  • 7

    Add the shredded chicken, and season with salt and pepper to taste.

  • 8

    Allow the soup to heat through, and serve immediately, garnished with additional black pepper if desired.

Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

A satisfying twist on classic baked potato soup with lean chicken breast, smooth Greek yogurt, and tender potatoes, blended into a creamy, comforting bowl that's perfect for breakfast, lunch, or dinner. Enjoy the rich flavors with a light, healthy profile that delivers balanced macros for your day.

NUTRITION

358kcal
Protein
36.7g
Fat
7.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Russet Potato (150g)

1/4 cup Nonfat Greek Yogurt (60g)

1/2 cup Unsweetened Almond Milk (120g)

1 cup Low-Sodium Chicken Broth (240g)

1/4 medium Onion (40g)

1 Garlic Clove (3g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the russet potato and quarter the onion. Mince the garlic.

  • 2

    Heat olive oil in a medium pot over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.

  • 3

    Add the diced potato and chicken broth to the pot. Bring to a simmer and let cook until the potato is tender, about 15 minutes.

  • 4

    While the potatoes cook, season and cook the chicken breast in a separate pan until done, then shred it into small pieces.

  • 5

    Once the potatoes are tender, blend about half of the mixture in the pot for a creamier texture, then return it to the pot.

  • 6

    Stir in the unsweetened almond milk and nonfat Greek yogurt, warming gently without boiling to maintain creaminess.

  • 7

    Add the shredded chicken, and season with salt and pepper to taste.

  • 8

    Allow the soup to heat through, and serve immediately, garnished with additional black pepper if desired.