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 this velvety, comforting bowl of baked potato soup that brings together the wholesome taste of baked potatoes with lean shredded chicken and a creamy blend of Greek yogurt and low-fat milk. Perfect for any meal, this soup delivers a delicious balance of savory flavors and a smooth, hearty texture.

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NUTRITION

415kcal
Protein
44.8g
Fat
8.8g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

1/2 cup Plain Non-Fat Greek Yogurt (~120g)

1 cup Low-Sodium Chicken Broth (~240g)

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

1/4 medium Onion (~30g)

2 cloves Garlic (~6g)

1 teaspoon Olive Oil (~4.5g)

3 ounces Shredded Chicken Breast (~85g)

Salt and Pepper to taste

1 tablespoon Fresh Chives

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake for about 45 minutes or until tender. Once cooled, scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the low-sodium chicken broth and low-fat milk. Stir to combine.

  • 4

    Bring the mixture to a simmer and then reduce the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and blend until desired consistency is reached.

  • 5

    Stir in the plain non-fat Greek yogurt to add extra creaminess, then fold in the shredded chicken breast.

  • 6

    Season the soup with salt and pepper to taste, and let it warm through for another 5 minutes without boiling to preserve the yogurt texture.

  • 7

    Garnish with fresh chives before serving.

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 this velvety, comforting bowl of baked potato soup that brings together the wholesome taste of baked potatoes with lean shredded chicken and a creamy blend of Greek yogurt and low-fat milk. Perfect for any meal, this soup delivers a delicious balance of savory flavors and a smooth, hearty texture.

NUTRITION

415kcal
Protein
44.8g
Fat
8.8g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (~150g)

1/2 cup Plain Non-Fat Greek Yogurt (~120g)

1 cup Low-Sodium Chicken Broth (~240g)

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

1/4 medium Onion (~30g)

2 cloves Garlic (~6g)

1 teaspoon Olive Oil (~4.5g)

3 ounces Shredded Chicken Breast (~85g)

Salt and Pepper to taste

1 tablespoon Fresh Chives

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato with a fork and bake for about 45 minutes or until tender. Once cooled, scoop out the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the low-sodium chicken broth and low-fat milk. Stir to combine.

  • 4

    Bring the mixture to a simmer and then reduce the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and blend until desired consistency is reached.

  • 5

    Stir in the plain non-fat Greek yogurt to add extra creaminess, then fold in the shredded chicken breast.

  • 6

    Season the soup with salt and pepper to taste, and let it warm through for another 5 minutes without boiling to preserve the yogurt texture.

  • 7

    Garnish with fresh chives before serving.