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, nutrient-packed bowl of baked potato soup with a twist. This creamy, light soup blends tender potatoes, a medley of vegetables, and lean shredded chicken for an indulgent yet healthful meal that’s perfect for any time of the day.

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NUTRITION

433kcal
Protein
42.2g
Fat
8.2g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Low-Sodium Chicken Broth (480g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 cup Nonfat Greek Yogurt (125g)

1 small Onion (70g)

2 cloves Garlic

1 stalk Celery (40g)

1 teaspoon Olive Oil (4.5g)

3 ounces Shredded Chicken Breast (85g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large pot over medium heat and add olive oil.

  • 2

    Sauté chopped onion, minced garlic, and diced celery until softened, about 3-4 minutes.

  • 3

    Peel and dice the russet potato into small cubes and add to the pot.

  • 4

    Pour in the chicken broth and bring the mixture to a simmer.

  • 5

    Cover the pot and let it cook for about 15-20 minutes, until the potatoes are tender.

  • 6

    Using an immersion blender or a regular blender in batches, blend most of the soup until smooth while leaving some chunks for texture.

  • 7

    Return the blended soup to the pot, stir in the unsweetened almond milk and nonfat Greek yogurt, and heat gently.

  • 8

    Add the shredded chicken breast, then season with salt and pepper to taste.

  • 9

    Simmer for an additional 3-5 minutes to meld flavors, then serve hot.

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, nutrient-packed bowl of baked potato soup with a twist. This creamy, light soup blends tender potatoes, a medley of vegetables, and lean shredded chicken for an indulgent yet healthful meal that’s perfect for any time of the day.

NUTRITION

433kcal
Protein
42.2g
Fat
8.2g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Low-Sodium Chicken Broth (480g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 cup Nonfat Greek Yogurt (125g)

1 small Onion (70g)

2 cloves Garlic

1 stalk Celery (40g)

1 teaspoon Olive Oil (4.5g)

3 ounces Shredded Chicken Breast (85g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large pot over medium heat and add olive oil.

  • 2

    Sauté chopped onion, minced garlic, and diced celery until softened, about 3-4 minutes.

  • 3

    Peel and dice the russet potato into small cubes and add to the pot.

  • 4

    Pour in the chicken broth and bring the mixture to a simmer.

  • 5

    Cover the pot and let it cook for about 15-20 minutes, until the potatoes are tender.

  • 6

    Using an immersion blender or a regular blender in batches, blend most of the soup until smooth while leaving some chunks for texture.

  • 7

    Return the blended soup to the pot, stir in the unsweetened almond milk and nonfat Greek yogurt, and heat gently.

  • 8

    Add the shredded chicken breast, then season with salt and pepper to taste.

  • 9

    Simmer for an additional 3-5 minutes to meld flavors, then serve hot.