Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

Savor the comforting warmth of this hearty creamy baked potato soup, featuring tender chunks of baked potato and lean diced chicken breast, blended with a silky mix of low-fat milk and nonfat Greek yogurt. Enhanced with aromatic sautéed onions and garlic, and a hint of olive oil, this soup delivers a satisfying, well-balanced bowl that comforts and nourishes.

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NUTRITION

430kcal
Protein
43.5g
Fat
9.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

3 ounces diced Chicken Breast (85g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Low-Fat Milk (120g)

1/4 cup Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a small skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced chicken breast to the skillet and cook until lightly browned, about 3-4 minutes.

  • 4

    Meanwhile, peel and cube the baked potato into small, even pieces.

  • 5

    In a medium pot, combine the baked potato cubes, sautéed chicken mixture, and the low-sodium chicken broth.

  • 6

    Bring the mixture to a simmer over medium heat and cook for about 10 minutes until the potato is tender.

  • 7

    Stir in the low-fat milk and nonfat Greek yogurt, blending well to create a creamy consistency.

  • 8

    Season the soup with salt and pepper to taste and let it heat through for another 2 minutes.

  • 9

    Serve warm and enjoy your hearty, creamy, and protein-packed soup.

Hearty Creamy Baked Potato Soup

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

Hearty Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Baked Potato Soup

Savor the comforting warmth of this hearty creamy baked potato soup, featuring tender chunks of baked potato and lean diced chicken breast, blended with a silky mix of low-fat milk and nonfat Greek yogurt. Enhanced with aromatic sautéed onions and garlic, and a hint of olive oil, this soup delivers a satisfying, well-balanced bowl that comforts and nourishes.

NUTRITION

430kcal
Protein
43.5g
Fat
9.8g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

3 ounces diced Chicken Breast (85g)

1/4 medium Onion (30g)

1 clove Garlic (3g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Low-Fat Milk (120g)

1/4 cup Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a small skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced chicken breast to the skillet and cook until lightly browned, about 3-4 minutes.

  • 4

    Meanwhile, peel and cube the baked potato into small, even pieces.

  • 5

    In a medium pot, combine the baked potato cubes, sautéed chicken mixture, and the low-sodium chicken broth.

  • 6

    Bring the mixture to a simmer over medium heat and cook for about 10 minutes until the potato is tender.

  • 7

    Stir in the low-fat milk and nonfat Greek yogurt, blending well to create a creamy consistency.

  • 8

    Season the soup with salt and pepper to taste and let it heat through for another 2 minutes.

  • 9

    Serve warm and enjoy your hearty, creamy, and protein-packed soup.