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 warm and comforting bowl of Healthy Creamy Baked Potato Soup featuring tender baked potato, savory shredded chicken, and a velvety blend of fat-free Greek yogurt and skim milk. This light yet satisfying soup is perfect for any time of day, delivering a creamy texture and rich flavors without overloading on calories.

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NUTRITION

534kcal
Protein
52.1g
Fat
10.8g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

1/2 cup Fat-Free Greek Yogurt (125g)

1 cup Low Sodium Chicken Broth (240g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/4 cup Skim Milk (60g)

1/4 small Onion (40g)

1 Garlic Clove

1/2 teaspoon Olive Oil

3 ounces Baked Chicken Breast (85g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato several times with a fork, then bake it for about 45 minutes or until tender.

  • 2

    While the potato is baking, finely chop the onion and mince the garlic clove.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

  • 4

    Scoop out the flesh of the baked potato and add it to the pot along with the chicken broth, Greek yogurt, and skim milk. Stir well to combine.

  • 5

    Add the shredded baked chicken breast to the pot. Let the soup simmer gently for 5-7 minutes, allowing the flavors to meld.

  • 6

    Stir in the low-fat cheddar cheese until melted and the soup becomes creamy. Season with salt and pepper to taste.

  • 7

    Serve hot, garnished with a sprinkle of chives or additional pepper if desired.

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 warm and comforting bowl of Healthy Creamy Baked Potato Soup featuring tender baked potato, savory shredded chicken, and a velvety blend of fat-free Greek yogurt and skim milk. This light yet satisfying soup is perfect for any time of day, delivering a creamy texture and rich flavors without overloading on calories.

NUTRITION

534kcal
Protein
52.1g
Fat
10.8g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (173g)

1/2 cup Fat-Free Greek Yogurt (125g)

1 cup Low Sodium Chicken Broth (240g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1/4 cup Skim Milk (60g)

1/4 small Onion (40g)

1 Garlic Clove

1/2 teaspoon Olive Oil

3 ounces Baked Chicken Breast (85g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato several times with a fork, then bake it for about 45 minutes or until tender.

  • 2

    While the potato is baking, finely chop the onion and mince the garlic clove.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

  • 4

    Scoop out the flesh of the baked potato and add it to the pot along with the chicken broth, Greek yogurt, and skim milk. Stir well to combine.

  • 5

    Add the shredded baked chicken breast to the pot. Let the soup simmer gently for 5-7 minutes, allowing the flavors to meld.

  • 6

    Stir in the low-fat cheddar cheese until melted and the soup becomes creamy. Season with salt and pepper to taste.

  • 7

    Serve hot, garnished with a sprinkle of chives or additional pepper if desired.