Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup uplifted with lean chicken and a creamy blend of nonfat Greek yogurt and unsweetened almond milk. This soup mingles the natural sweetness of baked potatoes and white beans with aromatic sautéed onions and garlic, finished with a drizzle of olive oil for a nourishing, heartwarming meal.

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NUTRITION

474kcal
Protein
45.7g
Fat
9.2g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

3 ounces cooked roasted chicken breast

1/2 cup nonfat Greek yogurt

1/2 cup low-sodium vegetable broth

1/4 cup unsweetened almond milk

1/2 medium yellow onion

1 garlic clove

1 teaspoon olive oil

1/2 cup rinsed cannellini beans

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and bake the potato until tender (approximately 45-60 minutes) or use a pre-baked potato.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped half onion and minced garlic until translucent and fragrant.

  • 3

    Dice the baked potato into cubes and add to the pot along with the rinsed cannellini beans.

  • 4

    Pour in the low-sodium vegetable broth and unsweetened almond milk, stirring gently to combine.

  • 5

    Bring the mixture to a simmer. Using an immersion blender, blend a portion of the soup to create a creamy consistency while still leaving some chunks for texture.

  • 6

    Stir in the nonfat Greek yogurt and add the diced cooked chicken breast. Warm the soup through for 5 minutes, making sure not to boil vigorously to prevent curdling.

  • 7

    Season with salt and pepper to taste. Serve hot and enjoy your creamy, healthy baked potato soup.

Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Enjoy a velvety, comforting bowl of baked potato soup uplifted with lean chicken and a creamy blend of nonfat Greek yogurt and unsweetened almond milk. This soup mingles the natural sweetness of baked potatoes and white beans with aromatic sautéed onions and garlic, finished with a drizzle of olive oil for a nourishing, heartwarming meal.

NUTRITION

474kcal
Protein
45.7g
Fat
9.2g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

3 ounces cooked roasted chicken breast

1/2 cup nonfat Greek yogurt

1/2 cup low-sodium vegetable broth

1/4 cup unsweetened almond milk

1/2 medium yellow onion

1 garlic clove

1 teaspoon olive oil

1/2 cup rinsed cannellini beans

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and bake the potato until tender (approximately 45-60 minutes) or use a pre-baked potato.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped half onion and minced garlic until translucent and fragrant.

  • 3

    Dice the baked potato into cubes and add to the pot along with the rinsed cannellini beans.

  • 4

    Pour in the low-sodium vegetable broth and unsweetened almond milk, stirring gently to combine.

  • 5

    Bring the mixture to a simmer. Using an immersion blender, blend a portion of the soup to create a creamy consistency while still leaving some chunks for texture.

  • 6

    Stir in the nonfat Greek yogurt and add the diced cooked chicken breast. Warm the soup through for 5 minutes, making sure not to boil vigorously to prevent curdling.

  • 7

    Season with salt and pepper to taste. Serve hot and enjoy your creamy, healthy baked potato soup.