Loaded Baked Potato and Bacon Soup

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

Loaded Baked Potato and Bacon Soup

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato and Bacon Soup

Simmered Yukon Gold potatoes and savory bacon are blended into a velvety base with shredded chicken, finished with sharp cheddar and crisp green onions.

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NUTRITION

486kcal
Protein
47g
Fat
15.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

0.75 medium Yukon Gold potato

3 slice Center-cut bacon

0.5 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

2 oz Cooked chicken breast

1.5 cup Low-sodium chicken broth

2 whole Green onions

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    In a medium pot, cook the chopped bacon over medium heat until crisp, then remove and set aside on a paper towel.

  • 2

    Drain all but 1 teaspoon of bacon fat from the pot, then add the minced garlic and sauté for 30 seconds until fragrant.

  • 3

    Pour in the chicken broth and add the diced potatoes, bringing the mixture to a boil before reducing to a simmer for 12-15 minutes until tender.

  • 4

    Use a fork or potato masher to lightly crush some of the potatoes directly in the pot to help thicken the soup naturally.

  • 5

    Stir in the shredded chicken breast and non-fat Greek yogurt, heating through gently without letting the soup reach a rolling boil.

  • 6

    Season with sea salt and black pepper, then ladle into a bowl and top with the reserved bacon, shredded cheddar, and sliced green onions.

Loaded Baked Potato and Bacon Soup

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

Loaded Baked Potato and Bacon Soup

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato and Bacon Soup

Simmered Yukon Gold potatoes and savory bacon are blended into a velvety base with shredded chicken, finished with sharp cheddar and crisp green onions.

NUTRITION

486kcal
Protein
47g
Fat
15.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

0.75 medium Yukon Gold potato

3 slice Center-cut bacon

0.5 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

2 oz Cooked chicken breast

1.5 cup Low-sodium chicken broth

2 whole Green onions

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a medium pot, cook the chopped bacon over medium heat until crisp, then remove and set aside on a paper towel.

  • 2

    Drain all but 1 teaspoon of bacon fat from the pot, then add the minced garlic and sauté for 30 seconds until fragrant.

  • 3

    Pour in the chicken broth and add the diced potatoes, bringing the mixture to a boil before reducing to a simmer for 12-15 minutes until tender.

  • 4

    Use a fork or potato masher to lightly crush some of the potatoes directly in the pot to help thicken the soup naturally.

  • 5

    Stir in the shredded chicken breast and non-fat Greek yogurt, heating through gently without letting the soup reach a rolling boil.

  • 6

    Season with sea salt and black pepper, then ladle into a bowl and top with the reserved bacon, shredded cheddar, and sliced green onions.