Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

A hearty, creamy soup blending the natural creaminess of baked potatoes with a tangy Greek yogurt base and lean chicken breast, enhanced with aromatic onion and garlic for a comforting yet balanced meal.

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NUTRITION

422kcal
Protein
44.9g
Fat
9.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Low-Sodium Chicken Broth (240g)

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

4 ounces Cooked Chicken Breast (113g)

1/4 cup chopped Onion (40g)

1 Garlic clove (3g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Paprika (2.3g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the potato a few times with a fork and bake directly on the oven rack for about 45 minutes or until tender.

  • 2

    While the potato is baking, heat olive oil in a pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Once softened, add the low-sodium chicken broth to the pot and bring to a gentle simmer.

  • 4

    When the baked potato is ready, allow it to cool slightly. Scoop out the flesh and add it to the pot, breaking it up to help it dissolve into the broth.

  • 5

    Stir in the nonfat Greek yogurt and low-fat milk, mixing thoroughly to create a creamy texture.

  • 6

    Add the shredded cooked chicken breast and paprika, and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors.

  • 7

    Taste and adjust seasonings as needed before serving.

Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

A hearty, creamy soup blending the natural creaminess of baked potatoes with a tangy Greek yogurt base and lean chicken breast, enhanced with aromatic onion and garlic for a comforting yet balanced meal.

NUTRITION

422kcal
Protein
44.9g
Fat
9.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1/2 cup Nonfat Greek Yogurt (120g)

1 cup Low-Sodium Chicken Broth (240g)

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

4 ounces Cooked Chicken Breast (113g)

1/4 cup chopped Onion (40g)

1 Garlic clove (3g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Paprika (2.3g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the potato a few times with a fork and bake directly on the oven rack for about 45 minutes or until tender.

  • 2

    While the potato is baking, heat olive oil in a pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Once softened, add the low-sodium chicken broth to the pot and bring to a gentle simmer.

  • 4

    When the baked potato is ready, allow it to cool slightly. Scoop out the flesh and add it to the pot, breaking it up to help it dissolve into the broth.

  • 5

    Stir in the nonfat Greek yogurt and low-fat milk, mixing thoroughly to create a creamy texture.

  • 6

    Add the shredded cooked chicken breast and paprika, and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors.

  • 7

    Taste and adjust seasonings as needed before serving.