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 luscious bowl of creamy baked potato soup that's both comforting and nutritious. This soup blends the heartiness of a baked potato with the creaminess of nonfat Greek yogurt and the lean protein of shredded chicken. Lightly seasoned with garlic, onion, and celery, it's a deliciously healthy meal perfect for breakfast, lunch, or dinner.

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NUTRITION

385kcal
Protein
37.7g
Fat
6.7g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

1/2 cup nonfat Greek yogurt (120g)

3 ounces shredded chicken breast (85g)

1 cup low sodium chicken broth (240ml)

1 teaspoon olive oil (5g)

1/4 cup diced onion (40g)

1/4 cup diced celery (25g)

1 garlic clove, minced (3g)

1/2 teaspoon dried thyme

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Once baked, allow the potato to cool slightly, then peel and dice it into small cubes.

  • 3

    In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 3-5 minutes.

  • 4

    Add the diced baked potato, shredded chicken, and chicken broth to the pot. Stir and let it come to a simmer for about 10 minutes.

  • 5

    Remove the pot from the heat and stir in the nonfat Greek yogurt until well combined, creating a creamy texture. Season with dried thyme, salt, and black pepper to taste.

  • 6

    For a smoother texture, blend part or all of the soup with an immersion blender, then combine with the remaining chunky portion.

  • 7

    Serve warm and enjoy your healthy 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

Enjoy a luscious bowl of creamy baked potato soup that's both comforting and nutritious. This soup blends the heartiness of a baked potato with the creaminess of nonfat Greek yogurt and the lean protein of shredded chicken. Lightly seasoned with garlic, onion, and celery, it's a deliciously healthy meal perfect for breakfast, lunch, or dinner.

NUTRITION

385kcal
Protein
37.7g
Fat
6.7g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

1/2 cup nonfat Greek yogurt (120g)

3 ounces shredded chicken breast (85g)

1 cup low sodium chicken broth (240ml)

1 teaspoon olive oil (5g)

1/4 cup diced onion (40g)

1/4 cup diced celery (25g)

1 garlic clove, minced (3g)

1/2 teaspoon dried thyme

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Once baked, allow the potato to cool slightly, then peel and dice it into small cubes.

  • 3

    In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 3-5 minutes.

  • 4

    Add the diced baked potato, shredded chicken, and chicken broth to the pot. Stir and let it come to a simmer for about 10 minutes.

  • 5

    Remove the pot from the heat and stir in the nonfat Greek yogurt until well combined, creating a creamy texture. Season with dried thyme, salt, and black pepper to taste.

  • 6

    For a smoother texture, blend part or all of the soup with an immersion blender, then combine with the remaining chunky portion.

  • 7

    Serve warm and enjoy your healthy creamy baked potato soup.