Creamy Loaded Baked Potato Soup

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

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

A comforting bowl of creamy baked potato soup loaded with tender chunks of chicken, a hint of tangy Greek yogurt, melted reduced-fat cheddar, and bright green onions, bringing together a blend of smooth and hearty textures with a rich, savory flavor.

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NUTRITION

382kcal
Protein
38.6g
Fat
10.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

0.5 cup cooked Chicken Breast (~70g)

0.5 cup Low-Sodium Chicken Broth (~120g)

0.25 cup Unsweetened Almond Milk (~60g)

2 ounces Nonfat Plain Greek Yogurt (~56g)

0.5 ounce Reduced-Fat Cheddar Cheese (~14g)

1 teaspoon Olive Oil

1 Green Onion, chopped

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PREPARATION

  • 1

    Begin by scrubbing the russet potato clean. Pierce the potato with a fork a few times and bake in a preheated oven at 400°F for about 45 minutes or until tender.

  • 2

    While the potato bakes, heat the olive oil in a saucepan over medium heat and lightly sauté the chopped green onion until softened.

  • 3

    Once the potato is cooked, allow it to cool slightly, then peel and dice it into small cubes. Add the diced potato to the saucepan.

  • 4

    Pour in the low-sodium chicken broth and unsweetened almond milk, stirring to combine with the sautéed onions and potato cubes.

  • 5

    Stir in the cooked chicken breast, ensuring it is evenly distributed throughout the soup.

  • 6

    Simmer the mixture for about 5-7 minutes, allowing the flavors to meld together.

  • 7

    Remove the pan from heat and stir in the nonfat plain Greek yogurt to add creaminess. Adjust seasoning with salt and pepper if desired.

  • 8

    Ladle the soup into bowls and top with a sprinkle of reduced-fat cheddar cheese. Serve warm and enjoy your creamy, loaded baked potato soup.

Creamy Loaded Baked Potato Soup

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

Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Loaded Baked Potato Soup

A comforting bowl of creamy baked potato soup loaded with tender chunks of chicken, a hint of tangy Greek yogurt, melted reduced-fat cheddar, and bright green onions, bringing together a blend of smooth and hearty textures with a rich, savory flavor.

NUTRITION

382kcal
Protein
38.6g
Fat
10.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

0.5 cup cooked Chicken Breast (~70g)

0.5 cup Low-Sodium Chicken Broth (~120g)

0.25 cup Unsweetened Almond Milk (~60g)

2 ounces Nonfat Plain Greek Yogurt (~56g)

0.5 ounce Reduced-Fat Cheddar Cheese (~14g)

1 teaspoon Olive Oil

1 Green Onion, chopped

PREPARATION

  • 1

    Begin by scrubbing the russet potato clean. Pierce the potato with a fork a few times and bake in a preheated oven at 400°F for about 45 minutes or until tender.

  • 2

    While the potato bakes, heat the olive oil in a saucepan over medium heat and lightly sauté the chopped green onion until softened.

  • 3

    Once the potato is cooked, allow it to cool slightly, then peel and dice it into small cubes. Add the diced potato to the saucepan.

  • 4

    Pour in the low-sodium chicken broth and unsweetened almond milk, stirring to combine with the sautéed onions and potato cubes.

  • 5

    Stir in the cooked chicken breast, ensuring it is evenly distributed throughout the soup.

  • 6

    Simmer the mixture for about 5-7 minutes, allowing the flavors to meld together.

  • 7

    Remove the pan from heat and stir in the nonfat plain Greek yogurt to add creaminess. Adjust seasoning with salt and pepper if desired.

  • 8

    Ladle the soup into bowls and top with a sprinkle of reduced-fat cheddar cheese. Serve warm and enjoy your creamy, loaded baked potato soup.