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

A velvety and satisfying bowl of baked potato soup elevated with lean shredded chicken and a dollop of Greek yogurt. This comforting dish offers a delightful contrast of creamy texture and subtle savory flavors with a touch of freshness from chives and garlic.

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NUTRITION

446kcal
Protein
41.7g
Fat
7.1g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

0.75 cup nonfat Greek yogurt (180g)

0.5 cup low-fat milk (120g)

1 cup vegetable broth (240g)

2 ounces shredded chicken breast (56g)

0.25 small onion (40g)

1 clove garlic

1 teaspoon olive oil

1 tablespoon fresh chives

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat your oven and bake the potato until tender, about 45-60 minutes, or use a pre-baked potato.

  • 2

    Once cooled slightly, scoop out the flesh from the potato and set aside.

  • 3

    In a large pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add the scooped potato flesh, vegetable broth, and shredded chicken breast to the pot. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer over medium-low heat, allowing the flavors to meld for about 10 minutes.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt and low-fat milk until the soup is creamy and smooth.

  • 7

    Season with salt and black pepper to taste.

  • 8

    Garnish with fresh chopped chives and serve 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

A velvety and satisfying bowl of baked potato soup elevated with lean shredded chicken and a dollop of Greek yogurt. This comforting dish offers a delightful contrast of creamy texture and subtle savory flavors with a touch of freshness from chives and garlic.

NUTRITION

446kcal
Protein
41.7g
Fat
7.1g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (150g)

0.75 cup nonfat Greek yogurt (180g)

0.5 cup low-fat milk (120g)

1 cup vegetable broth (240g)

2 ounces shredded chicken breast (56g)

0.25 small onion (40g)

1 clove garlic

1 teaspoon olive oil

1 tablespoon fresh chives

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven and bake the potato until tender, about 45-60 minutes, or use a pre-baked potato.

  • 2

    Once cooled slightly, scoop out the flesh from the potato and set aside.

  • 3

    In a large pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add the scooped potato flesh, vegetable broth, and shredded chicken breast to the pot. Stir to combine.

  • 5

    Bring the mixture to a gentle simmer over medium-low heat, allowing the flavors to meld for about 10 minutes.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt and low-fat milk until the soup is creamy and smooth.

  • 7

    Season with salt and black pepper to taste.

  • 8

    Garnish with fresh chopped chives and serve warm.