Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Enjoy a comforting bowl of baked potato soup reimagined in a healthy version. This creamy, loaded soup features tender potatoes, lean chicken breast, and a blend of Greek yogurt and skim milk to achieve a lush texture, finished with a sprinkle of chives and a touch of olive oil for extra flavor.

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NUTRITION

347kcal
Protein
40.8g
Fat
6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Skim Milk (120g)

1/4 cup Non-Fat Greek Yogurt (60g)

3 ounces Cooked Chicken Breast (85g)

1/4 cup chopped Yellow Onion (40g)

2 cloves Garlic

1 teaspoon Olive Oil

1 tablespoon Chives

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion and minced garlic until softened and aromatic.

  • 3

    Peel and dice the russet potato into small cubes. Add the potato to the pot and cook for 5 minutes, stirring occasionally.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Allow the soup to simmer until the potatoes are tender, about 15-20 minutes.

  • 6

    Add the cooked chicken breast, then gently stir in the skim milk and non-fat Greek yogurt until the soup reaches a creamy consistency. Avoid boiling after adding the dairy to prevent curdling.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the soup hot and garnish with fresh chopped chives.

Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Enjoy a comforting bowl of baked potato soup reimagined in a healthy version. This creamy, loaded soup features tender potatoes, lean chicken breast, and a blend of Greek yogurt and skim milk to achieve a lush texture, finished with a sprinkle of chives and a touch of olive oil for extra flavor.

NUTRITION

347kcal
Protein
40.8g
Fat
6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Skim Milk (120g)

1/4 cup Non-Fat Greek Yogurt (60g)

3 ounces Cooked Chicken Breast (85g)

1/4 cup chopped Yellow Onion (40g)

2 cloves Garlic

1 teaspoon Olive Oil

1 tablespoon Chives

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion and minced garlic until softened and aromatic.

  • 3

    Peel and dice the russet potato into small cubes. Add the potato to the pot and cook for 5 minutes, stirring occasionally.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 5

    Allow the soup to simmer until the potatoes are tender, about 15-20 minutes.

  • 6

    Add the cooked chicken breast, then gently stir in the skim milk and non-fat Greek yogurt until the soup reaches a creamy consistency. Avoid boiling after adding the dairy to prevent curdling.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the soup hot and garnish with fresh chopped chives.