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

A comforting bowl of baked potato soup reimagined for a healthier twist. Roasted potatoes and tender chicken combine with a creamy blend of nonfat Greek yogurt and unsweetened almond milk, elevated by sweet caramelized onions and garlic. This soup delights with its smooth texture and balanced flavor, perfect for a nourishing meal any time of day.

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NUTRITION

411kcal
Protein
43.2g
Fat
9.1g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Baked Potato

1/2 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1/2 cup Unsweetened Almond Milk

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Pierce the potato several times with a fork, then bake directly on the oven rack for about 45 minutes or until tender.

  • 2

    In a small skillet, heat the olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until the onion becomes soft and translucent.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked, then dice into bite-sized pieces.

  • 4

    Once the potato is baked and cool enough to handle, scoop out the flesh and mash it in a large pot.

  • 5

    Add the sautéed onions and garlic, vegetable broth, unsweetened almond milk, and diced chicken to the mashed potato. Stir well to combine.

  • 6

    Bring the mixture to a gentle simmer over medium-low heat. Allow it to simmer for about 10 minutes, stirring occasionally.

  • 7

    Remove the pot from heat and stir in the nonfat Greek yogurt, creating a creamy consistency. Adjust salt and pepper as needed.

  • 8

    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

A comforting bowl of baked potato soup reimagined for a healthier twist. Roasted potatoes and tender chicken combine with a creamy blend of nonfat Greek yogurt and unsweetened almond milk, elevated by sweet caramelized onions and garlic. This soup delights with its smooth texture and balanced flavor, perfect for a nourishing meal any time of day.

NUTRITION

411kcal
Protein
43.2g
Fat
9.1g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Baked Potato

1/2 cup Nonfat Greek Yogurt

1 cup Vegetable Broth

1/2 cup Unsweetened Almond Milk

1/2 medium Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Pierce the potato several times with a fork, then bake directly on the oven rack for about 45 minutes or until tender.

  • 2

    In a small skillet, heat the olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until the onion becomes soft and translucent.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked, then dice into bite-sized pieces.

  • 4

    Once the potato is baked and cool enough to handle, scoop out the flesh and mash it in a large pot.

  • 5

    Add the sautéed onions and garlic, vegetable broth, unsweetened almond milk, and diced chicken to the mashed potato. Stir well to combine.

  • 6

    Bring the mixture to a gentle simmer over medium-low heat. Allow it to simmer for about 10 minutes, stirring occasionally.

  • 7

    Remove the pot from heat and stir in the nonfat Greek yogurt, creating a creamy consistency. Adjust salt and pepper as needed.

  • 8

    Serve hot and enjoy your healthy creamy baked potato soup.