Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

A comforting bowl of creamy baked potato soup elevated with tender chicken breast, a hint of garlic and onion, and finished with a light, velvety touch of Greek yogurt and milk. This hearty soup delivers warmth, flavor, and a satisfying balance that makes it perfect for breakfast, lunch, or dinner.

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NUTRITION

466kcal
Protein
41.4g
Fat
15.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 ounces Chicken Breast (~113g)

1 cup Chicken Broth (~240g)

1/2 cup Low-Fat Milk (~122g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 tablespoon Unsalted Butter (~14g)

1/4 cup chopped Onion (~40g)

1 garlic clove

1 tablespoon Fresh Chives

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a saucepan over medium heat and add the butter.

  • 2

    Sauté the chopped onion and minced garlic in the butter until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 4

    Peel (if desired) and dice the russet potato into small cubes, then add them to the pan.

  • 5

    Pour in the chicken broth and bring the mixture to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.

  • 6

    Stir in the low-fat milk and nonfat Greek yogurt, mixing well to achieve a creamy texture. Adjust heat to low to prevent curdling.

  • 7

    Season with salt and pepper to taste and let the soup heat through.

  • 8

    Garnish with freshly chopped chives before serving.

Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

A comforting bowl of creamy baked potato soup elevated with tender chicken breast, a hint of garlic and onion, and finished with a light, velvety touch of Greek yogurt and milk. This hearty soup delivers warmth, flavor, and a satisfying balance that makes it perfect for breakfast, lunch, or dinner.

NUTRITION

466kcal
Protein
41.4g
Fat
15.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

4 ounces Chicken Breast (~113g)

1 cup Chicken Broth (~240g)

1/2 cup Low-Fat Milk (~122g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 tablespoon Unsalted Butter (~14g)

1/4 cup chopped Onion (~40g)

1 garlic clove

1 tablespoon Fresh Chives

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a saucepan over medium heat and add the butter.

  • 2

    Sauté the chopped onion and minced garlic in the butter until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 4

    Peel (if desired) and dice the russet potato into small cubes, then add them to the pan.

  • 5

    Pour in the chicken broth and bring the mixture to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.

  • 6

    Stir in the low-fat milk and nonfat Greek yogurt, mixing well to achieve a creamy texture. Adjust heat to low to prevent curdling.

  • 7

    Season with salt and pepper to taste and let the soup heat through.

  • 8

    Garnish with freshly chopped chives before serving.