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 Healthy Creamy Baked Potato Soup that boasts a smooth, velvety texture with hints of savory herbs and tender shredded chicken. This warming soup combines the earthy sweetness of baked potatoes with a creamy blend of low-fat dairy, elevated by a medley of aromatic garlic and onion. Perfect for a hearty meal any time of day!

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NUTRITION

485kcal
Protein
48.6g
Fat
10.6g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Low-Fat Milk (240g)

1/4 cup Nonfat Greek Yogurt (60g)

100g cooked, shredded Chicken Breast

1 cup Vegetable Broth (240g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Chives (3g)

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PREPARATION

  • 1

    Preheat a large pot over medium heat and add the olive oil.

  • 2

    Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.

  • 3

    Dice the potato into small cubes and add them to the pot along with the vegetable broth.

  • 4

    Bring the mixture to a simmer and cook until the potatoes are tender, about 10-12 minutes.

  • 5

    Reduce the heat and stir in the low-fat milk and nonfat Greek yogurt until the soup becomes creamy.

  • 6

    Mix in the shredded chicken breast to warm it through, ensuring it is evenly distributed.

  • 7

    Season with salt and pepper to taste, and add chopped fresh chives for a burst of flavor.

  • 8

    Allow the soup to simmer for an additional 2-3 minutes, then serve hot.

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 Healthy Creamy Baked Potato Soup that boasts a smooth, velvety texture with hints of savory herbs and tender shredded chicken. This warming soup combines the earthy sweetness of baked potatoes with a creamy blend of low-fat dairy, elevated by a medley of aromatic garlic and onion. Perfect for a hearty meal any time of day!

NUTRITION

485kcal
Protein
48.6g
Fat
10.6g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Low-Fat Milk (240g)

1/4 cup Nonfat Greek Yogurt (60g)

100g cooked, shredded Chicken Breast

1 cup Vegetable Broth (240g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Chives (3g)

PREPARATION

  • 1

    Preheat a large pot over medium heat and add the olive oil.

  • 2

    Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.

  • 3

    Dice the potato into small cubes and add them to the pot along with the vegetable broth.

  • 4

    Bring the mixture to a simmer and cook until the potatoes are tender, about 10-12 minutes.

  • 5

    Reduce the heat and stir in the low-fat milk and nonfat Greek yogurt until the soup becomes creamy.

  • 6

    Mix in the shredded chicken breast to warm it through, ensuring it is evenly distributed.

  • 7

    Season with salt and pepper to taste, and add chopped fresh chives for a burst of flavor.

  • 8

    Allow the soup to simmer for an additional 2-3 minutes, then serve hot.