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 velvety, comforting bowl of creamy baked potato soup that's been lightened up with protein-packed Greek yogurt and tender shredded chicken. This soup is a well-balanced dish with satisfying textures, combining the hearty flavor of baked potatoes with aromatic onions and garlic, finished with a sprinkle of fresh chives.

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NUTRITION

361kcal
Protein
39.6g
Fat
1.7g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

1 cup nonfat Greek yogurt (~245g)

2 ounces cooked chicken breast (~56g)

1 cup low sodium chicken broth (~240g)

1/4 medium onion (~25g)

1 garlic clove

1 tablespoon fresh chives

Pinch of black pepper

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato thoroughly, prick it with a fork, and bake until tender (about 45 minutes) or use a pre-baked potato for quicker prep.

  • 2

    Once baked, let the potato cool slightly. Scoop out most of the flesh and set aside, leaving a small border inside the skin for texture.

  • 3

    In a medium pot over medium heat, add a diced 1/4 onion and a minced garlic clove. Sauté until the onion becomes translucent and aromatic.

  • 4

    Pour in the low sodium chicken broth, and add the scooped-out potato flesh and shredded cooked chicken breast. Allow to simmer for 5 minutes, letting the flavors combine.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt until the soup becomes creamy and well incorporated. Warm through gently; avoid boiling to prevent curdling of the yogurt.

  • 6

    Season with a pinch of salt and black pepper to taste. Garnish with freshly chopped chives before serving.

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 velvety, comforting bowl of creamy baked potato soup that's been lightened up with protein-packed Greek yogurt and tender shredded chicken. This soup is a well-balanced dish with satisfying textures, combining the hearty flavor of baked potatoes with aromatic onions and garlic, finished with a sprinkle of fresh chives.

NUTRITION

361kcal
Protein
39.6g
Fat
1.7g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

1 cup nonfat Greek yogurt (~245g)

2 ounces cooked chicken breast (~56g)

1 cup low sodium chicken broth (~240g)

1/4 medium onion (~25g)

1 garlic clove

1 tablespoon fresh chives

Pinch of black pepper

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato thoroughly, prick it with a fork, and bake until tender (about 45 minutes) or use a pre-baked potato for quicker prep.

  • 2

    Once baked, let the potato cool slightly. Scoop out most of the flesh and set aside, leaving a small border inside the skin for texture.

  • 3

    In a medium pot over medium heat, add a diced 1/4 onion and a minced garlic clove. Sauté until the onion becomes translucent and aromatic.

  • 4

    Pour in the low sodium chicken broth, and add the scooped-out potato flesh and shredded cooked chicken breast. Allow to simmer for 5 minutes, letting the flavors combine.

  • 5

    Lower the heat and stir in the nonfat Greek yogurt until the soup becomes creamy and well incorporated. Warm through gently; avoid boiling to prevent curdling of the yogurt.

  • 6

    Season with a pinch of salt and black pepper to taste. Garnish with freshly chopped chives before serving.