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 comforting bowl of creamy baked potato soup that’s both hearty and light. Tender baked potato is blended with a touch of skim milk and nonfat Greek yogurt for creaminess, while shredded chicken breast adds a protein punch. Enhanced with aromatic onions, garlic, and a hint of chives, this soup is a delicious, balanced meal perfect for any time of day.

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NUTRITION

443kcal
Protein
45.6g
Fat
6.1g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

3 ounces Chicken Breast, cooked & shredded (85g)

1 cup Skim Milk (244g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Low Sodium Chicken Broth (240g)

1/4 medium Onion, diced (40g)

1 clove Garlic, minced (3g)

1 tablespoon Fresh Chives, chopped (3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Bake the potato until tender, about 45-60 minutes, or use a pre-baked potato.

  • 2

    Allow the baked potato to cool slightly, then peel and cube it.

  • 3

    In a large pot, sauté the diced onion and minced garlic over medium heat until they become soft and fragrant.

  • 4

    Add the cubed potato to the pot along with the low sodium chicken broth. Bring to a simmer.

  • 5

    Blend part of the soup using an immersion blender to achieve a creamy texture while leaving some chunky bits.

  • 6

    Stir in the skim milk and nonfat Greek yogurt, then add the shredded chicken breast. Mix well and heat through without boiling.

  • 7

    Season with salt and pepper to taste, and finish with a sprinkle of fresh chives.

  • 8

    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 comforting bowl of creamy baked potato soup that’s both hearty and light. Tender baked potato is blended with a touch of skim milk and nonfat Greek yogurt for creaminess, while shredded chicken breast adds a protein punch. Enhanced with aromatic onions, garlic, and a hint of chives, this soup is a delicious, balanced meal perfect for any time of day.

NUTRITION

443kcal
Protein
45.6g
Fat
6.1g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

3 ounces Chicken Breast, cooked & shredded (85g)

1 cup Skim Milk (244g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Low Sodium Chicken Broth (240g)

1/4 medium Onion, diced (40g)

1 clove Garlic, minced (3g)

1 tablespoon Fresh Chives, chopped (3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Bake the potato until tender, about 45-60 minutes, or use a pre-baked potato.

  • 2

    Allow the baked potato to cool slightly, then peel and cube it.

  • 3

    In a large pot, sauté the diced onion and minced garlic over medium heat until they become soft and fragrant.

  • 4

    Add the cubed potato to the pot along with the low sodium chicken broth. Bring to a simmer.

  • 5

    Blend part of the soup using an immersion blender to achieve a creamy texture while leaving some chunky bits.

  • 6

    Stir in the skim milk and nonfat Greek yogurt, then add the shredded chicken breast. Mix well and heat through without boiling.

  • 7

    Season with salt and pepper to taste, and finish with a sprinkle of fresh chives.

  • 8

    Serve warm and enjoy your healthy, creamy baked potato soup.