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 velvety, comforting bowl of baked potato soup with a healthy twist. Creamed with a touch of nonfat Greek yogurt and lowfat milk, and accented by tender shredded chicken and aromatic sautéed onions and garlic, this soup offers a balanced blend of flavors and textures. Perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
26.1g
Fat
7.7g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Yukon Gold Potato (150g)

1/4 medium Yellow Onion (40g)

1 Garlic clove (3g)

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

1/3 cup Nonfat Greek Yogurt

1/4 cup Lowfat Milk

3 oz Cooked Shredded Chicken Breast

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato several times with a fork and bake directly on the oven rack until tender, about 45-50 minutes.

  • 2

    While the potato bakes, finely chop the onion and garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the low-sodium chicken broth to the saucepan and bring to a gentle simmer.

  • 5

    Once the baked potato is cool enough to handle, scoop out the flesh and add it to the broth. Use a fork or immersion blender to lightly mash the potato, leaving some texture.

  • 6

    Stir in the lowfat milk and nonfat Greek yogurt until the soup takes on a creamy consistency.

  • 7

    Fold in the shredded chicken breast and heat through for 2-3 minutes. Season with salt and pepper to taste.

  • 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

Enjoy a velvety, comforting bowl of baked potato soup with a healthy twist. Creamed with a touch of nonfat Greek yogurt and lowfat milk, and accented by tender shredded chicken and aromatic sautéed onions and garlic, this soup offers a balanced blend of flavors and textures. Perfect for a nourishing meal any time of day.

NUTRITION

346kcal
Protein
26.1g
Fat
7.7g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Yukon Gold Potato (150g)

1/4 medium Yellow Onion (40g)

1 Garlic clove (3g)

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

1/3 cup Nonfat Greek Yogurt

1/4 cup Lowfat Milk

3 oz Cooked Shredded Chicken Breast

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the potato several times with a fork and bake directly on the oven rack until tender, about 45-50 minutes.

  • 2

    While the potato bakes, finely chop the onion and garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the low-sodium chicken broth to the saucepan and bring to a gentle simmer.

  • 5

    Once the baked potato is cool enough to handle, scoop out the flesh and add it to the broth. Use a fork or immersion blender to lightly mash the potato, leaving some texture.

  • 6

    Stir in the lowfat milk and nonfat Greek yogurt until the soup takes on a creamy consistency.

  • 7

    Fold in the shredded chicken breast and heat through for 2-3 minutes. Season with salt and pepper to taste.

  • 8

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