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 comforting bowl of creamy baked potato soup enriched with tender chicken breast, aromatic sautéed onions and garlic, and a velvety blend of nonfat milk and Greek yogurt. This soup offers a satisfying balance of flavors and a nourishing boost of protein, perfect for a cozy dinner.

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NUTRITION

428kcal
Protein
44.6g
Fat
8.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

100g cooked, diced Chicken Breast

120ml Nonfat Milk

60g Nonfat Greek Yogurt

240ml Low-Sodium Chicken Broth

1/4 medium Onion (40g), quartered

1 Garlic Clove

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the quartered onions and minced garlic to the pan. Sauté until the onions are translucent and fragrant.

  • 3

    Stir in the diced chicken breast and cook for 3-4 minutes until lightly browned on the outside.

  • 4

    Meanwhile, peel and cube the baked potato into bite-sized pieces and add them to the saucepan.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Allow to cook for 10 minutes so the flavors meld.

  • 6

    Reduce the heat and slowly stir in the nonfat milk and Greek yogurt, blending until the soup reaches a creamy consistency. Do not boil after adding the dairy to avoid curdling.

  • 7

    Let the soup warm through for another 2-3 minutes. Taste and season with salt and pepper as desired.

  • 8

    Serve hot, enjoying the creamy texture and comforting warmth of your wholesome soup.

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 comforting bowl of creamy baked potato soup enriched with tender chicken breast, aromatic sautéed onions and garlic, and a velvety blend of nonfat milk and Greek yogurt. This soup offers a satisfying balance of flavors and a nourishing boost of protein, perfect for a cozy dinner.

NUTRITION

428kcal
Protein
44.6g
Fat
8.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

100g cooked, diced Chicken Breast

120ml Nonfat Milk

60g Nonfat Greek Yogurt

240ml Low-Sodium Chicken Broth

1/4 medium Onion (40g), quartered

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the quartered onions and minced garlic to the pan. Sauté until the onions are translucent and fragrant.

  • 3

    Stir in the diced chicken breast and cook for 3-4 minutes until lightly browned on the outside.

  • 4

    Meanwhile, peel and cube the baked potato into bite-sized pieces and add them to the saucepan.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Allow to cook for 10 minutes so the flavors meld.

  • 6

    Reduce the heat and slowly stir in the nonfat milk and Greek yogurt, blending until the soup reaches a creamy consistency. Do not boil after adding the dairy to avoid curdling.

  • 7

    Let the soup warm through for another 2-3 minutes. Taste and season with salt and pepper as desired.

  • 8

    Serve hot, enjoying the creamy texture and comforting warmth of your wholesome soup.