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 comforting bowl of creamy baked potato soup featuring tender potato cubes, savory sautéed vegetables, and lean chicken breast, all enriched with a velvety nonfat Greek yogurt finish. This wholesome dish offers a well-balanced mix of protein and mild, satisfying flavors perfect for any meal.

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NUTRITION

438kcal
Protein
46.1g
Fat
7.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 ounces cooked Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (113g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Wash the potato thoroughly and prick with a fork, then bake for about 45 minutes until tender. Once cooled, cut into cubes.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, chopped carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.

  • 3

    Add the low-sodium chicken broth to the pot and bring to a simmer. Stir in the baked potato cubes and allow to heat through for about 10 minutes.

  • 4

    Fold in the cooked, shredded chicken breast and allow the soup to simmer for another 5 minutes.

  • 5

    Reduce heat to low and stir in the nonfat Greek yogurt carefully, ensuring the soup remains smooth. Season with salt and pepper to taste.

  • 6

    Serve hot and enjoy your healthy, creamy baked potato soup.

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 comforting bowl of creamy baked potato soup featuring tender potato cubes, savory sautéed vegetables, and lean chicken breast, all enriched with a velvety nonfat Greek yogurt finish. This wholesome dish offers a well-balanced mix of protein and mild, satisfying flavors perfect for any meal.

NUTRITION

438kcal
Protein
46.1g
Fat
7.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

3 ounces cooked Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (113g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Wash the potato thoroughly and prick with a fork, then bake for about 45 minutes until tender. Once cooled, cut into cubes.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, chopped carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.

  • 3

    Add the low-sodium chicken broth to the pot and bring to a simmer. Stir in the baked potato cubes and allow to heat through for about 10 minutes.

  • 4

    Fold in the cooked, shredded chicken breast and allow the soup to simmer for another 5 minutes.

  • 5

    Reduce heat to low and stir in the nonfat Greek yogurt carefully, ensuring the soup remains smooth. Season with salt and pepper to taste.

  • 6

    Serve hot and enjoy your healthy, creamy baked potato soup.