Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Savor a comforting bowl of creamy baked potato soup that's been brightened up with tender pieces of chicken and a dollop of nonfat Greek yogurt. This wholesome soup brings warmth and a delightful balance of velvety texture and light, fresh flavors, perfect for any meal of the day.

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NUTRITION

384kcal
Protein
40.6g
Fat
7.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 ounces Chicken Breast (~85g)

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

1 cup Low-Sodium Chicken Broth (~240g)

1/4 cup chopped Onion (~40g)

1 clove Garlic (~3g)

1 teaspoon Extra Virgin Olive Oil (~5g)

1/2 teaspoon Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and bake for about 45 minutes until tender. Once cooled, scoop out the flesh and set aside.

  • 2

    While the potato is baking, heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.

  • 3

    Add the low-sodium chicken broth to the saucepan and bring it to a simmer. Stir in the scooped baked potato flesh until well combined.

  • 4

    Dice the chicken breast into small pieces. Add the chicken to the soup and let it simmer for about 8-10 minutes until cooked through.

  • 5

    Remove the saucepan from heat and stir in the nonfat Greek yogurt and smoked paprika. Season with salt and pepper to taste.

  • 6

    Blend part of the soup with an immersion blender for a creamier texture, if desired, leaving some chunks for heartiness.

  • 7

    Reheat gently if needed and serve warm.

Creamy Healthy Baked Potato Soup

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

Creamy Healthy Baked Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Healthy Baked Potato Soup

Savor a comforting bowl of creamy baked potato soup that's been brightened up with tender pieces of chicken and a dollop of nonfat Greek yogurt. This wholesome soup brings warmth and a delightful balance of velvety texture and light, fresh flavors, perfect for any meal of the day.

NUTRITION

384kcal
Protein
40.6g
Fat
7.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

3 ounces Chicken Breast (~85g)

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

1 cup Low-Sodium Chicken Broth (~240g)

1/4 cup chopped Onion (~40g)

1 clove Garlic (~3g)

1 teaspoon Extra Virgin Olive Oil (~5g)

1/2 teaspoon Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the potato with a fork and bake for about 45 minutes until tender. Once cooled, scoop out the flesh and set aside.

  • 2

    While the potato is baking, heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.

  • 3

    Add the low-sodium chicken broth to the saucepan and bring it to a simmer. Stir in the scooped baked potato flesh until well combined.

  • 4

    Dice the chicken breast into small pieces. Add the chicken to the soup and let it simmer for about 8-10 minutes until cooked through.

  • 5

    Remove the saucepan from heat and stir in the nonfat Greek yogurt and smoked paprika. Season with salt and pepper to taste.

  • 6

    Blend part of the soup with an immersion blender for a creamier texture, if desired, leaving some chunks for heartiness.

  • 7

    Reheat gently if needed and serve warm.