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 lighter take on the classic baked potato soup with a creamy twist, featuring tender baked potato, non-fat Greek yogurt for creaminess, and a boost of protein with shredded chicken breast. This soup is heartwarming, rich in flavor from sautéed onions and garlic, and delicately seasoned with smoked paprika, making it a satisfying meal for dinner or any time you crave comfort food without the extra calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
43.2g
Fat
7.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Non-Fat Greek Yogurt (125g)

2 cups Low Sodium Chicken Broth (480g)

3 ounces Shredded Chicken Breast (85g)

1/4 medium Onion (30g)

2 cloves Garlic (6g)

1 tsp Olive Oil (4.5g)

Pinch Smoked Paprika

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the baked potato with a fork and bake it until tender, about 45 minutes, or use a pre-baked potato for convenience.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.

  • 3

    Add minced garlic to the onions and sauté for another minute until fragrant.

  • 4

    Scoop out the flesh of the baked potato and add it to the pot. Stir to combine with the onions and garlic.

  • 5

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes so the flavors meld together.

  • 6

    Stir in the shredded chicken breast and allow the soup to heat through, about 3 minutes.

  • 7

    Reduce the heat to low and mix in the non-fat Greek yogurt to create a creamy texture. Do not allow the soup to boil after adding the yogurt to prevent curdling.

  • 8

    Season the soup with a pinch of smoked paprika, salt, and pepper to taste.

  • 9

    Use an immersion blender to lightly blend the soup for a smoother consistency, leaving some chunks for texture, or blend in batches if desired.

  • 10

    Taste and adjust seasonings as needed before serving warm.

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 lighter take on the classic baked potato soup with a creamy twist, featuring tender baked potato, non-fat Greek yogurt for creaminess, and a boost of protein with shredded chicken breast. This soup is heartwarming, rich in flavor from sautéed onions and garlic, and delicately seasoned with smoked paprika, making it a satisfying meal for dinner or any time you crave comfort food without the extra calories.

NUTRITION

415kcal
Protein
43.2g
Fat
7.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

1/2 cup Non-Fat Greek Yogurt (125g)

2 cups Low Sodium Chicken Broth (480g)

3 ounces Shredded Chicken Breast (85g)

1/4 medium Onion (30g)

2 cloves Garlic (6g)

1 tsp Olive Oil (4.5g)

Pinch Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the baked potato with a fork and bake it until tender, about 45 minutes, or use a pre-baked potato for convenience.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.

  • 3

    Add minced garlic to the onions and sauté for another minute until fragrant.

  • 4

    Scoop out the flesh of the baked potato and add it to the pot. Stir to combine with the onions and garlic.

  • 5

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes so the flavors meld together.

  • 6

    Stir in the shredded chicken breast and allow the soup to heat through, about 3 minutes.

  • 7

    Reduce the heat to low and mix in the non-fat Greek yogurt to create a creamy texture. Do not allow the soup to boil after adding the yogurt to prevent curdling.

  • 8

    Season the soup with a pinch of smoked paprika, salt, and pepper to taste.

  • 9

    Use an immersion blender to lightly blend the soup for a smoother consistency, leaving some chunks for texture, or blend in batches if desired.

  • 10

    Taste and adjust seasonings as needed before serving warm.