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

Enjoy a comforting bowl of creamy baked potato soup that's both hearty and nutritious. This version blends tender baked potato with a medley of savory ingredients including lean chicken, white beans, and a rich mix of nonfat Greek yogurt and skim milk for creaminess without the extra fat. Enhanced with aromatic onions and garlic, and a drizzle of olive oil, it's a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

568kcal
Protein
53.3g
Fat
8.4g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Skim Milk (122g)

3 ounces Cooked Chicken Breast (85g)

1/2 cup White Beans (130g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Chives

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PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato until tender, about 45 minutes. Once cooled, peel and dice the potato.

  • 2

    Dice the onion and mince the garlic. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the diced baked potato, white beans, and low-sodium chicken broth to the pot. Bring to a simmer and let cook for about 10 minutes to meld the flavors.

  • 4

    Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for added texture. Alternatively, blend about half of the soup in a blender, then return it to the pot.

  • 5

    Stir in the nonfat Greek yogurt and skim milk, and add the diced cooked chicken breast. Allow the soup to heat through for another 3-5 minutes. Season with salt and pepper to taste.

  • 6

    Serve hot, garnished with freshly chopped chives.

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

Enjoy a comforting bowl of creamy baked potato soup that's both hearty and nutritious. This version blends tender baked potato with a medley of savory ingredients including lean chicken, white beans, and a rich mix of nonfat Greek yogurt and skim milk for creaminess without the extra fat. Enhanced with aromatic onions and garlic, and a drizzle of olive oil, it's a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

568kcal
Protein
53.3g
Fat
8.4g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 cup Skim Milk (122g)

3 ounces Cooked Chicken Breast (85g)

1/2 cup White Beans (130g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Chives

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato until tender, about 45 minutes. Once cooled, peel and dice the potato.

  • 2

    Dice the onion and mince the garlic. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the diced baked potato, white beans, and low-sodium chicken broth to the pot. Bring to a simmer and let cook for about 10 minutes to meld the flavors.

  • 4

    Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for added texture. Alternatively, blend about half of the soup in a blender, then return it to the pot.

  • 5

    Stir in the nonfat Greek yogurt and skim milk, and add the diced cooked chicken breast. Allow the soup to heat through for another 3-5 minutes. Season with salt and pepper to taste.

  • 6

    Serve hot, garnished with freshly chopped chives.