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

Enjoy a comforting bowl of creamy baked potato soup enriched with tender chicken, fresh broccoli, and aromatic onions and garlic. This soup delivers a satisfying blend of flavors with a silky texture and a mild, warming spice profile that’s perfect for any meal of the day.

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NUTRITION

420kcal
Protein
43.7g
Fat
6.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low Sodium Chicken Broth (240g)

1/2 cup Skim Milk (120g)

1/2 cup Nonfat Greek Yogurt (115g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

1/2 cup Broccoli Florets (45g)

3 ounces Chicken Breast (85g)

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PREPARATION

  • 1

    Preheat the oven and bake the potato until tender, or use a pre-baked potato if available. Once cooled, scoop out most of the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the chicken broth to the pot and bring to a simmer.

  • 4

    Stir in the scooped baked potato flesh and break it up to thicken the broth.

  • 5

    In a small bowl, mix the skim milk and Greek yogurt until smooth, then stir into the soup for creaminess.

  • 6

    Add the chopped chicken breast and broccoli florets to the pot. Allow the soup to simmer gently for 5-7 minutes until the broccoli is tender and the chicken is heated through.

  • 7

    Season with salt and pepper to taste, stirring well to combine all flavors.

  • 8

    Serve warm and enjoy a hearty, creamy bowl of 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

Enjoy a comforting bowl of creamy baked potato soup enriched with tender chicken, fresh broccoli, and aromatic onions and garlic. This soup delivers a satisfying blend of flavors with a silky texture and a mild, warming spice profile that’s perfect for any meal of the day.

NUTRITION

420kcal
Protein
43.7g
Fat
6.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1 cup Low Sodium Chicken Broth (240g)

1/2 cup Skim Milk (120g)

1/2 cup Nonfat Greek Yogurt (115g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

1/2 cup Broccoli Florets (45g)

3 ounces Chicken Breast (85g)

PREPARATION

  • 1

    Preheat the oven and bake the potato until tender, or use a pre-baked potato if available. Once cooled, scoop out most of the flesh and set aside.

  • 2

    In a medium pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the chicken broth to the pot and bring to a simmer.

  • 4

    Stir in the scooped baked potato flesh and break it up to thicken the broth.

  • 5

    In a small bowl, mix the skim milk and Greek yogurt until smooth, then stir into the soup for creaminess.

  • 6

    Add the chopped chicken breast and broccoli florets to the pot. Allow the soup to simmer gently for 5-7 minutes until the broccoli is tender and the chicken is heated through.

  • 7

    Season with salt and pepper to taste, stirring well to combine all flavors.

  • 8

    Serve warm and enjoy a hearty, creamy bowl of soup.