Creamy Baked Potato Soup

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

Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Baked Potato Soup

This Creamy Baked Potato Soup is a heartwarming bowl of comfort, featuring tender potatoes and shredded chicken in a velvety blend of low-fat milk and Greek yogurt, accented with aromatic sautéed onions and garlic. It offers a satisfying balance of creaminess and a light protein boost ideal for breakfast, lunch, or dinner.

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NUTRITION

399kcal
Protein
40.1g
Fat
9.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

0.5 small Yellow Onion (~40g), diced

1 clove Garlic (~3g), minced

1 teaspoon Olive Oil

1 cup Low-Sodium Chicken Broth (240ml)

1/2 cup 1% Milk (122ml)

1/4 cup Nonfat Greek Yogurt (60g)

3 ounces Shredded Chicken Breast (~85g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato for about 45-60 minutes until tender. Let it cool, then scoop out the flesh and set aside. (You can reserve the skins for another use.)

  • 2

    In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the low-sodium chicken broth. Bring to a simmer and cook for 5-7 minutes to allow the flavors to meld.

  • 4

    Stir in the shredded chicken breast and continue to simmer for an additional 3-4 minutes.

  • 5

    Mix in the 1% milk and nonfat Greek yogurt, stirring gently until the soup becomes creamy. Season with salt and pepper to taste.

  • 6

    If you prefer a smoother texture, blend part of the soup with an immersion blender, leaving some chunks for texture.

  • 7

    Serve warm and enjoy this comforting, protein-packed bowl of creamy baked potato soup.

Creamy Baked Potato Soup

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

Creamy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Baked Potato Soup

This Creamy Baked Potato Soup is a heartwarming bowl of comfort, featuring tender potatoes and shredded chicken in a velvety blend of low-fat milk and Greek yogurt, accented with aromatic sautéed onions and garlic. It offers a satisfying balance of creaminess and a light protein boost ideal for breakfast, lunch, or dinner.

NUTRITION

399kcal
Protein
40.1g
Fat
9.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

0.5 small Yellow Onion (~40g), diced

1 clove Garlic (~3g), minced

1 teaspoon Olive Oil

1 cup Low-Sodium Chicken Broth (240ml)

1/2 cup 1% Milk (122ml)

1/4 cup Nonfat Greek Yogurt (60g)

3 ounces Shredded Chicken Breast (~85g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the potato for about 45-60 minutes until tender. Let it cool, then scoop out the flesh and set aside. (You can reserve the skins for another use.)

  • 2

    In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Add the baked potato flesh to the pot along with the low-sodium chicken broth. Bring to a simmer and cook for 5-7 minutes to allow the flavors to meld.

  • 4

    Stir in the shredded chicken breast and continue to simmer for an additional 3-4 minutes.

  • 5

    Mix in the 1% milk and nonfat Greek yogurt, stirring gently until the soup becomes creamy. Season with salt and pepper to taste.

  • 6

    If you prefer a smoother texture, blend part of the soup with an immersion blender, leaving some chunks for texture.

  • 7

    Serve warm and enjoy this comforting, protein-packed bowl of creamy baked potato soup.