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 soup that blends the heartiness of baked potatoes with lean chicken breast and a velvety touch of nonfat Greek yogurt. This creamy yet light recipe is perfect for breakfast, lunch, or dinner, delivering a balanced mix of protein, carbs, and essential fats while keeping calories in check.

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NUTRITION

362kcal
Protein
38.4g
Fat
7.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 medium Baked Potato (150g)

1/3 cup Nonfat Greek Yogurt (80g)

1 cup Low Sodium Chicken Broth (240g)

1 tsp Olive Oil (5g)

1/4 small Yellow Onion (25g)

1 Garlic Clove (3g)

1/2 tsp Paprika

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the baked potato thoroughly and poke several holes in it with a fork before placing it directly on the oven rack. Bake until tender, about 45-60 minutes.

  • 2

    While the potato is baking, dice the yellow onion and mince the garlic.

  • 3

    Heat the olive oil in a medium pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

  • 4

    Dice the baked potato once it is cool enough to handle, and add it to the pot along with the low sodium chicken broth.

  • 5

    Bring the mixture to a gentle simmer. Add the diced chicken breast (pre-cooked or quickly sautéed separately until fully cooked) into the pot.

  • 6

    Reduce heat and stir in the nonfat Greek yogurt to create a creamy texture. Do not boil after adding the yogurt to prevent curdling.

  • 7

    Season with paprika, salt, and black pepper to taste. Let the soup warm through for another 5 minutes.

  • 8

    Serve hot and enjoy your balanced, comforting 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 soup that blends the heartiness of baked potatoes with lean chicken breast and a velvety touch of nonfat Greek yogurt. This creamy yet light recipe is perfect for breakfast, lunch, or dinner, delivering a balanced mix of protein, carbs, and essential fats while keeping calories in check.

NUTRITION

362kcal
Protein
38.4g
Fat
7.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 medium Baked Potato (150g)

1/3 cup Nonfat Greek Yogurt (80g)

1 cup Low Sodium Chicken Broth (240g)

1 tsp Olive Oil (5g)

1/4 small Yellow Onion (25g)

1 Garlic Clove (3g)

1/2 tsp Paprika

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the baked potato thoroughly and poke several holes in it with a fork before placing it directly on the oven rack. Bake until tender, about 45-60 minutes.

  • 2

    While the potato is baking, dice the yellow onion and mince the garlic.

  • 3

    Heat the olive oil in a medium pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

  • 4

    Dice the baked potato once it is cool enough to handle, and add it to the pot along with the low sodium chicken broth.

  • 5

    Bring the mixture to a gentle simmer. Add the diced chicken breast (pre-cooked or quickly sautéed separately until fully cooked) into the pot.

  • 6

    Reduce heat and stir in the nonfat Greek yogurt to create a creamy texture. Do not boil after adding the yogurt to prevent curdling.

  • 7

    Season with paprika, salt, and black pepper to taste. Let the soup warm through for another 5 minutes.

  • 8

    Serve hot and enjoy your balanced, comforting creamy baked potato soup.