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.
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
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.
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.
Once softened, add the low-sodium chicken broth to the pot and bring it to a simmer.
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.
Stir in the nonfat milk and plain nonfat Greek yogurt. Mix well to achieve a silky consistency.
Fold in the shredded chicken breast, warming it through in the simmering soup. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped chives. Serve immediately and enjoy your healthy, protein-packed soup.