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

Savor a velvety, comforting bowl of baked potato soup accented with tender chicken breast and a creamy blend of nonfat Greek yogurt and almond milk. This wholesome soup is gently spiced with garlic and thyme, offering a satisfying, protein-packed meal with a perfect balance of flavors.

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NUTRITION

457kcal
Protein
55.7g
Fat
9g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 ounces cooked chicken breast (~113g)

1/2 cup nonfat Greek yogurt (~120g)

1/2 cup unsweetened almond milk (~120g)

1/2 cup chopped yellow onion (~80g)

1 garlic clove, minced

1 cup low sodium chicken broth (240g)

1 teaspoon extra virgin olive oil

Pinch dried thyme

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and bake it for about 45-60 minutes until tender.

  • 2

    While the potato bakes, chop the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3-4 minutes.

  • 4

    Dice the baked potato once it is cool enough to handle and add it to the pot.

  • 5

    Shred or dice the cooked chicken breast and add it to the pot.

  • 6

    Pour in the low sodium chicken broth and bring to a gentle simmer for 5-7 minutes, allowing the flavors to meld.

  • 7

    Reduce the heat and stir in the nonfat Greek yogurt and almond milk. Mix well until the soup is creamy.

  • 8

    Season with a pinch of dried thyme, salt, and black pepper to taste. Allow the soup to heat through without boiling to prevent curdling the yogurt.

  • 9

    Serve warm and enjoy your healthy, protein-packed creamy baked potato soup.

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

Savor a velvety, comforting bowl of baked potato soup accented with tender chicken breast and a creamy blend of nonfat Greek yogurt and almond milk. This wholesome soup is gently spiced with garlic and thyme, offering a satisfying, protein-packed meal with a perfect balance of flavors.

NUTRITION

457kcal
Protein
55.7g
Fat
9g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 ounces cooked chicken breast (~113g)

1/2 cup nonfat Greek yogurt (~120g)

1/2 cup unsweetened almond milk (~120g)

1/2 cup chopped yellow onion (~80g)

1 garlic clove, minced

1 cup low sodium chicken broth (240g)

1 teaspoon extra virgin olive oil

Pinch dried thyme

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and bake it for about 45-60 minutes until tender.

  • 2

    While the potato bakes, chop the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3-4 minutes.

  • 4

    Dice the baked potato once it is cool enough to handle and add it to the pot.

  • 5

    Shred or dice the cooked chicken breast and add it to the pot.

  • 6

    Pour in the low sodium chicken broth and bring to a gentle simmer for 5-7 minutes, allowing the flavors to meld.

  • 7

    Reduce the heat and stir in the nonfat Greek yogurt and almond milk. Mix well until the soup is creamy.

  • 8

    Season with a pinch of dried thyme, salt, and black pepper to taste. Allow the soup to heat through without boiling to prevent curdling the yogurt.

  • 9

    Serve warm and enjoy your healthy, protein-packed creamy baked potato soup.