Wholesome Creamy Baked Potato Soup

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

Wholesome Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

Enjoy a cozy bowl of creamy baked potato soup that perfectly balances tender chunks of baked potato with lean chicken and a burst of savory Greek yogurt. This comforting soup is both satisfying and nourishing, ideal for breakfast, lunch, or dinner.

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NUTRITION

441kcal
Protein
42.9g
Fat
7.7g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Greek Yogurt (125g)

1 cup Low-Sodium Chicken Broth (240g)

3 ounces Cooked Chicken Breast (85g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F if you need to bake the potato. Pierce the potato with a fork and bake until tender, about 45-60 minutes, or microwave until soft.

  • 2

    Allow the baked potato to cool slightly, then scoop out the flesh and roughly mash it.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 4

    Pour in the low-sodium chicken broth and stir in the mashed potato. Let the mixture simmer for about 5-7 minutes to combine the flavors.

  • 5

    Add the chopped, cooked chicken breast and stir gently to incorporate. Lower the heat and mix in the nonfat Greek yogurt to achieve a creamy texture.

  • 6

    Season the soup with salt and pepper to taste. Allow the soup to warm through for an additional 2-3 minutes, ensuring it is heated but not boiling to preserve the creaminess.

  • 7

    Serve the soup hot, garnished with fresh chives or your favorite herbs if desired.

Wholesome Creamy Baked Potato Soup

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

Wholesome Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Baked Potato Soup

Enjoy a cozy bowl of creamy baked potato soup that perfectly balances tender chunks of baked potato with lean chicken and a burst of savory Greek yogurt. This comforting soup is both satisfying and nourishing, ideal for breakfast, lunch, or dinner.

NUTRITION

441kcal
Protein
42.9g
Fat
7.7g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Greek Yogurt (125g)

1 cup Low-Sodium Chicken Broth (240g)

3 ounces Cooked Chicken Breast (85g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to bake the potato. Pierce the potato with a fork and bake until tender, about 45-60 minutes, or microwave until soft.

  • 2

    Allow the baked potato to cool slightly, then scoop out the flesh and roughly mash it.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 4

    Pour in the low-sodium chicken broth and stir in the mashed potato. Let the mixture simmer for about 5-7 minutes to combine the flavors.

  • 5

    Add the chopped, cooked chicken breast and stir gently to incorporate. Lower the heat and mix in the nonfat Greek yogurt to achieve a creamy texture.

  • 6

    Season the soup with salt and pepper to taste. Allow the soup to warm through for an additional 2-3 minutes, ensuring it is heated but not boiling to preserve the creaminess.

  • 7

    Serve the soup hot, garnished with fresh chives or your favorite herbs if desired.