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 hearty yet light soup featuring tender chunks of baked potato and lean chicken breast, enriched with a creamy twist from nonfat Greek yogurt. This comforting bowl is accented with crispy turkey bacon, caramelized onions, and garlic, finished with a drizzle of olive oil for a sumptuous, well-rounded flavor.

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NUTRITION

418kcal
Protein
40.8g
Fat
9.5g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato

3 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1/4 medium Onion

1 clove Garlic

1 teaspoon Olive Oil

1 slice Turkey Bacon

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake until tender, about 45 minutes, or use a previously baked potato.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Dice the baked potato into small cubes. Add the potato cubes to the saucepan along with the chicken broth.

  • 4

    Meanwhile, dice the chicken breast into bite-sized pieces. Add the chicken to the saucepan and let it simmer with the potatoes for 10 minutes until the chicken is cooked through.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 6

    In a small pan, crisp up the turkey bacon until crunchy. Crumble it into the soup just before serving.

  • 7

    Give the soup a final stir, adjust seasonings, and serve warm for a comforting, healthy meal.

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 hearty yet light soup featuring tender chunks of baked potato and lean chicken breast, enriched with a creamy twist from nonfat Greek yogurt. This comforting bowl is accented with crispy turkey bacon, caramelized onions, and garlic, finished with a drizzle of olive oil for a sumptuous, well-rounded flavor.

NUTRITION

418kcal
Protein
40.8g
Fat
9.5g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato

3 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1/4 medium Onion

1 clove Garlic

1 teaspoon Olive Oil

1 slice Turkey Bacon

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake until tender, about 45 minutes, or use a previously baked potato.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Dice the baked potato into small cubes. Add the potato cubes to the saucepan along with the chicken broth.

  • 4

    Meanwhile, dice the chicken breast into bite-sized pieces. Add the chicken to the saucepan and let it simmer with the potatoes for 10 minutes until the chicken is cooked through.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 6

    In a small pan, crisp up the turkey bacon until crunchy. Crumble it into the soup just before serving.

  • 7

    Give the soup a final stir, adjust seasonings, and serve warm for a comforting, healthy meal.