High-Protein Creamy Loaded Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Creamy Loaded Potato Soup

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Loaded Potato Soup

A comforting and hearty soup that perfectly balances creamy texture with a robust protein punch. Tender chunks of chicken breast mingle with diced potatoes in a light, creamy broth made with Greek yogurt and low-fat milk. Finished with a sprinkle of turkey bacon crumbles and green onions, this soup is a satisfying meal for any time of day.

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NUTRITION

431kcal
Protein
55.3g
Fat
7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 medium Russet Potato (150g)

100 grams Low-Fat Greek Yogurt

1/4 cup Low-Fat Milk (60g)

1 cup Low-Sodium Chicken Broth (240g)

1 slice Turkey Bacon (15g)

1 stalk Green Onion (15g)

Seasonings to taste (Salt, Pepper, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Dice the russet potato into small cubes ensuring even cooking.

  • 2

    In a large pot, sauté the diced chicken breast over medium heat until lightly browned.

  • 3

    Add the diced potatoes into the pot and pour in the low-sodium chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

  • 4

    Stir in the low-fat milk and low-fat Greek yogurt to create a creamy consistency. Season with salt, pepper, paprika, and garlic powder to taste.

  • 5

    Simmer for an additional 5 minutes, stirring occasionally.

  • 6

    Crumble the turkey bacon and add it to the soup, reserving a small pinch for garnish.

  • 7

    Serve hot, garnished with chopped green onion and the remaining turkey bacon crumbles.

High-Protein Creamy Loaded Potato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Creamy Loaded Potato Soup

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Loaded Potato Soup

A comforting and hearty soup that perfectly balances creamy texture with a robust protein punch. Tender chunks of chicken breast mingle with diced potatoes in a light, creamy broth made with Greek yogurt and low-fat milk. Finished with a sprinkle of turkey bacon crumbles and green onions, this soup is a satisfying meal for any time of day.

NUTRITION

431kcal
Protein
55.3g
Fat
7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 medium Russet Potato (150g)

100 grams Low-Fat Greek Yogurt

1/4 cup Low-Fat Milk (60g)

1 cup Low-Sodium Chicken Broth (240g)

1 slice Turkey Bacon (15g)

1 stalk Green Onion (15g)

Seasonings to taste (Salt, Pepper, Paprika, Garlic Powder)

PREPARATION

  • 1

    Dice the russet potato into small cubes ensuring even cooking.

  • 2

    In a large pot, sauté the diced chicken breast over medium heat until lightly browned.

  • 3

    Add the diced potatoes into the pot and pour in the low-sodium chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

  • 4

    Stir in the low-fat milk and low-fat Greek yogurt to create a creamy consistency. Season with salt, pepper, paprika, and garlic powder to taste.

  • 5

    Simmer for an additional 5 minutes, stirring occasionally.

  • 6

    Crumble the turkey bacon and add it to the soup, reserving a small pinch for garnish.

  • 7

    Serve hot, garnished with chopped green onion and the remaining turkey bacon crumbles.