YOUR SOLIN GENERATED RECIPE
Healthy Loaded Baked Potato Soup
A comforting bowl of soup that reimagines the classic loaded baked potato with lean protein and a creamy twist. This hearty and wholesome recipe blends tender potato with diced chicken breast, nonfat Greek yogurt, and a touch of reduced-fat cheddar, all brought together with a flavorful low-sodium chicken broth. Garnished with turkey bacon crumbles and fresh chives, it delivers satisfying taste and texture for any time of day.
INGREDIENTS
1 medium Russet Potato (150g)
3 ounces Chicken Breast (skinless)
1/3 cup Nonfat Greek Yogurt (80g)
1 cup Low Sodium Chicken Broth (240g)
1/2 ounce Reduced-Fat Cheddar Cheese (14g)
1 slice Turkey Bacon (8g)
1 tablespoon Fresh Chives
Spices: Salt, Pepper, Garlic Powder (to taste)
PREPARATION
Preheat a small pot over medium heat and lightly spray with cooking spray if desired.
Pierce the potato with a fork a few times and microwave on high until tender (about 5-7 minutes), then allow to cool slightly.
While the potato cools, dice the cooked chicken breast into small bite-sized pieces.
In the pot, add the low sodium chicken broth and bring to a simmer over medium heat.
Peel (if desired) and chop the cooked potato into cubes, then add it to the broth, stirring gently.
Stir in the nonfat Greek yogurt to give the soup a creamy texture without extra fat.
Add the diced chicken and season with salt, pepper, and garlic powder to taste. Allow the soup to heat through for a few minutes.
Pour the soup into a bowl. Top with crumbled turkey bacon, a sprinkle of reduced-fat cheddar cheese, and a scattering of fresh chopped chives.
Serve warm and enjoy your healthy, loaded baked potato soup.