Healthy Creamy Loaded Potato Soup

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

Healthy Creamy Loaded Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Potato Soup

A hearty, satisfying creamy potato soup that's perfectly balanced for a nourishing meal. This soup blends tender diced potatoes with a light yet creamy broth enriched with a touch of skim milk and Greek yogurt, and is topped with savory turkey bacon and shredded chicken for an extra protein boost. Enjoy a bowl that's both comforting and nutritious.

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NUTRITION

574kcal
Protein
59.9g
Fat
13.5g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Low-Sodium Chicken Broth (480g)

1 cup Skim Milk (245g)

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

1/4 medium Onion (40g)

1 Garlic clove (3g)

2 slices Turkey Bacon (28g each)

3 ounces Shredded Chicken Breast (85g total)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Peel and dice the potato into small cubes for even cooking. Finely chop the onion and mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced potato to the pot and stir for another minute to coat with the oil and aromatics.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cook until the potatoes are tender, approximately 12-15 minutes.

  • 5

    While the potatoes are simmering, in a separate bowl, mix the skim milk with Greek yogurt until well combined.

  • 6

    Once the potatoes are soft, use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for heartiness.

  • 7

    Stir in the milk and Greek yogurt mixture slowly into the soup, warming it through without boiling to preserve creaminess.

  • 8

    Fold in the shredded chicken breast and break up the turkey bacon pieces, reserving a small portion for garnish if desired.

  • 9

    Let the soup heat through for 2-3 minutes, then season with salt and pepper to taste.

  • 10

    Serve hot, garnished with any remaining turkey bacon and a sprinkle of chives or parsley if available.

Healthy Creamy Loaded Potato Soup

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

Healthy Creamy Loaded Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Loaded Potato Soup

A hearty, satisfying creamy potato soup that's perfectly balanced for a nourishing meal. This soup blends tender diced potatoes with a light yet creamy broth enriched with a touch of skim milk and Greek yogurt, and is topped with savory turkey bacon and shredded chicken for an extra protein boost. Enjoy a bowl that's both comforting and nutritious.

NUTRITION

574kcal
Protein
59.9g
Fat
13.5g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Low-Sodium Chicken Broth (480g)

1 cup Skim Milk (245g)

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

1/4 medium Onion (40g)

1 Garlic clove (3g)

2 slices Turkey Bacon (28g each)

3 ounces Shredded Chicken Breast (85g total)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Peel and dice the potato into small cubes for even cooking. Finely chop the onion and mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 2-3 minutes.

  • 3

    Add the diced potato to the pot and stir for another minute to coat with the oil and aromatics.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cook until the potatoes are tender, approximately 12-15 minutes.

  • 5

    While the potatoes are simmering, in a separate bowl, mix the skim milk with Greek yogurt until well combined.

  • 6

    Once the potatoes are soft, use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for heartiness.

  • 7

    Stir in the milk and Greek yogurt mixture slowly into the soup, warming it through without boiling to preserve creaminess.

  • 8

    Fold in the shredded chicken breast and break up the turkey bacon pieces, reserving a small portion for garnish if desired.

  • 9

    Let the soup heat through for 2-3 minutes, then season with salt and pepper to taste.

  • 10

    Serve hot, garnished with any remaining turkey bacon and a sprinkle of chives or parsley if available.