Healthy Creamy Potato Leek Soup

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

Healthy Creamy Potato Leek Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Potato Leek Soup

Enjoy a velvety bowl of creamy potato leek soup, enriched with tender chicken and accented with a hint of garlic and olive oil. This satisfying dish strikes the perfect balance of comforting creaminess and hearty protein, making it an ideal option for any meal.

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NUTRITION

489kcal
Protein
55.9g
Fat
9.1g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup sliced Leek (89g)

1 cup Low Sodium Chicken Broth (240g)

1 cup Nonfat Greek Yogurt (240g)

1 teaspoon Olive Oil (5g)

1/4 cup Low-Fat Milk (60g)

3 ounces cooked Chicken Breast (85g)

1 clove Garlic, minced (3g)

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PREPARATION

  • 1

    Warm olive oil in a large pot over medium heat. Add the minced garlic and sliced leeks, and sauté until softened and fragrant, approximately 3-4 minutes.

  • 2

    Add the diced potato to the pot and stir for another 2 minutes.

  • 3

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

  • 4

    Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a countertop blender.

  • 5

    Return the blended soup to low heat and stir in the low-fat milk and Greek yogurt, ensuring the heat is low to avoid curdling.

  • 6

    Gently fold in the cooked, diced chicken breast, and let the soup warm through for an additional 2 minutes.

  • 7

    Season with salt and pepper to taste, and serve warm.

Healthy Creamy Potato Leek Soup

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

Healthy Creamy Potato Leek Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Potato Leek Soup

Enjoy a velvety bowl of creamy potato leek soup, enriched with tender chicken and accented with a hint of garlic and olive oil. This satisfying dish strikes the perfect balance of comforting creaminess and hearty protein, making it an ideal option for any meal.

NUTRITION

489kcal
Protein
55.9g
Fat
9.1g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup sliced Leek (89g)

1 cup Low Sodium Chicken Broth (240g)

1 cup Nonfat Greek Yogurt (240g)

1 teaspoon Olive Oil (5g)

1/4 cup Low-Fat Milk (60g)

3 ounces cooked Chicken Breast (85g)

1 clove Garlic, minced (3g)

PREPARATION

  • 1

    Warm olive oil in a large pot over medium heat. Add the minced garlic and sliced leeks, and sauté until softened and fragrant, approximately 3-4 minutes.

  • 2

    Add the diced potato to the pot and stir for another 2 minutes.

  • 3

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

  • 4

    Carefully blend the soup using an immersion blender until smooth, or transfer in batches to a countertop blender.

  • 5

    Return the blended soup to low heat and stir in the low-fat milk and Greek yogurt, ensuring the heat is low to avoid curdling.

  • 6

    Gently fold in the cooked, diced chicken breast, and let the soup warm through for an additional 2 minutes.

  • 7

    Season with salt and pepper to taste, and serve warm.