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 and velvety baked potato soup enriched with creamy Greek yogurt and tender shredded chicken, creating a balanced bowl that’s both hearty and nutritious. Enjoy the subtle sweetness of baked potatoes combined with the depth of sautéed onions and garlic, all simmered in a light, savory broth.

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NUTRITION

428kcal
Protein
41.5g
Fat
5.7g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/2 cup Plain Nonfat Greek Yogurt (~125g)

1 cup Low-Sodium Chicken Broth (240ml)

1/4 cup diced Onion (~40g)

1 clove Garlic, minced

1 teaspoon Olive Oil (~4.5g)

1/2 cup Nonfat Milk (~122g)

1.75 ounces Cooked Chicken Breast, shredded (~50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the Russet potato with a fork, then bake it for about 45-60 minutes until tender. Allow it to cool slightly before peeling and dicing.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the diced baked potato and the low-sodium chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

  • 4

    Remove the pot from heat. Using an immersion blender or standard blender, blend the mixture until smooth and creamy.

  • 5

    Return the blended soup to low heat. Stir in the nonfat milk and plain nonfat Greek yogurt, ensuring the soup maintains a gentle simmer. Do not boil once dairy is added.

  • 6

    Fold in the shredded cooked chicken breast and warm through for 2-3 minutes.

  • 7

    Season with salt and pepper to taste. Serve immediately 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 and velvety baked potato soup enriched with creamy Greek yogurt and tender shredded chicken, creating a balanced bowl that’s both hearty and nutritious. Enjoy the subtle sweetness of baked potatoes combined with the depth of sautéed onions and garlic, all simmered in a light, savory broth.

NUTRITION

428kcal
Protein
41.5g
Fat
5.7g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/2 cup Plain Nonfat Greek Yogurt (~125g)

1 cup Low-Sodium Chicken Broth (240ml)

1/4 cup diced Onion (~40g)

1 clove Garlic, minced

1 teaspoon Olive Oil (~4.5g)

1/2 cup Nonfat Milk (~122g)

1.75 ounces Cooked Chicken Breast, shredded (~50g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the Russet potato with a fork, then bake it for about 45-60 minutes until tender. Allow it to cool slightly before peeling and dicing.

  • 2

    In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the diced baked potato and the low-sodium chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

  • 4

    Remove the pot from heat. Using an immersion blender or standard blender, blend the mixture until smooth and creamy.

  • 5

    Return the blended soup to low heat. Stir in the nonfat milk and plain nonfat Greek yogurt, ensuring the soup maintains a gentle simmer. Do not boil once dairy is added.

  • 6

    Fold in the shredded cooked chicken breast and warm through for 2-3 minutes.

  • 7

    Season with salt and pepper to taste. Serve immediately and enjoy your healthy, creamy baked potato soup.