Name: Healthy Creamy Baked Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Baked Potato (150g); 1/2 cup Plain Nonfat Greek Yogurt (120g); 1 cup Vegetable Broth (240g); 1/4 cup chopped Onion (40g); 2 cloves Garlic, minced (6g); 1 stalk Celery, diced (40g); 1/2 cup Low-Fat Milk (120g); 1 tsp Olive Oil (4.5g); 3 ounces Cooked Shredded Chicken Breast (85g); Salt, Pepper, and Chives to taste

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

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Potato Soup

A soothing and hearty baked potato soup stirred to a creamy perfection with Greek yogurt and a touch of low‐fat milk, enhanced by tender shredded chicken and fresh veggies. Enjoy this nutritious dish that's perfect for any meal of the day.

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NUTRITION

Protein

45.6g

Fat

9.9g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 cup Vegetable Broth (240g)

1/4 cup chopped Onion (40g)

2 cloves Garlic, minced (6g)

1 stalk Celery, diced (40g)

1/2 cup Low-Fat Milk (120g)

1 tsp Olive Oil (4.5g)

3 ounces Cooked Shredded Chicken Breast (85g)

Salt, Pepper, and Chives to taste

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PREPARATION

1
Preheat a large pot over medium heat and add the olive oil.
2
Sauté the chopped onion, garlic, and celery until softened, about 3-4 minutes.
3
Add the diced baked potato and shredded chicken breast to the pot.
4
Pour in the vegetable broth and bring the mixture to a gentle simmer.
5
Allow the soup to simmer for 10-12 minutes so the flavors meld.
6
Reduce the heat and stir in the Greek yogurt and low-fat milk, blending thoroughly to create a creamy texture.
7
Season with salt, pepper, and sprinkle chopped chives over the soup.
8
Heat through for an additional 2 minutes without boiling to prevent curdling, then serve warm.