Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Savor a comforting bowl of creamy baked potato soup that's both wholesome and satisfying. This version features tender chunks of baked potato, a velvety blend of nonfat milk and Greek yogurt, and lean shredded chicken for a protein boost. Enhanced with aromatic sautéed onions and garlic, each spoonful is garnished with fresh chives to deliver a taste that's both hearty and refreshing.

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NUTRITION

416kcal
Protein
46.8g
Fat
3.1g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Milk (122g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

1 cup Low-Sodium Chicken Broth (240g)

3 ounces Chicken Breast, shredded (85g)

1/4 cup diced Onion (40g)

1 clove Garlic, minced (3g)

1 tablespoon Fresh Chives (1g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato thoroughly and prick it all over with a fork. Bake the potato directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, heat a small pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

  • 3

    Once softened, add the low-sodium chicken broth to the pot and bring it to a simmer.

  • 4

    Scoop out the baked potato flesh and add it to the broth. Using a potato masher or immersion blender, blend until the soup is creamy with some texture remaining.

  • 5

    Stir in the nonfat milk and plain nonfat Greek yogurt. Mix well to achieve a silky consistency.

  • 6

    Fold in the shredded chicken breast, warming it through in the simmering soup. Season with salt and pepper to taste.

  • 7

    Ladle the soup into bowls and garnish with freshly chopped chives. Serve immediately and enjoy your healthy, protein-packed soup.

Healthy Creamy Loaded Baked Potato Soup

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

Healthy Creamy Loaded Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Baked Potato Soup

Savor a comforting bowl of creamy baked potato soup that's both wholesome and satisfying. This version features tender chunks of baked potato, a velvety blend of nonfat milk and Greek yogurt, and lean shredded chicken for a protein boost. Enhanced with aromatic sautéed onions and garlic, each spoonful is garnished with fresh chives to deliver a taste that's both hearty and refreshing.

NUTRITION

416kcal
Protein
46.8g
Fat
3.1g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Nonfat Milk (122g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

1 cup Low-Sodium Chicken Broth (240g)

3 ounces Chicken Breast, shredded (85g)

1/4 cup diced Onion (40g)

1 clove Garlic, minced (3g)

1 tablespoon Fresh Chives (1g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato thoroughly and prick it all over with a fork. Bake the potato directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, heat a small pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

  • 3

    Once softened, add the low-sodium chicken broth to the pot and bring it to a simmer.

  • 4

    Scoop out the baked potato flesh and add it to the broth. Using a potato masher or immersion blender, blend until the soup is creamy with some texture remaining.

  • 5

    Stir in the nonfat milk and plain nonfat Greek yogurt. Mix well to achieve a silky consistency.

  • 6

    Fold in the shredded chicken breast, warming it through in the simmering soup. Season with salt and pepper to taste.

  • 7

    Ladle the soup into bowls and garnish with freshly chopped chives. Serve immediately and enjoy your healthy, protein-packed soup.