Healthy Loaded Baked Potato Soup
Healthy Loaded Baked Potato Soup gives you all the creamy, cozy flavor of a classic loaded potato bowl with Greek yogurt, cheddar, and crispy turkey bacon.
This soup is thick, savory, and simple enough for a weeknight. The potatoes make it naturally creamy, the Greek yogurt adds protein and tang, and the turkey bacon gives each bowl a salty crunch without making the meal feel heavy.
Why You’ll Love This Recipe
- Big baked potato flavor: Cheddar, green onions, black pepper, and turkey bacon make every spoonful taste loaded.
- Creamy without heavy cream: Blended potatoes and Greek yogurt create a rich texture from simple ingredients.
- Easy to make: Everything cooks in one pot, then you blend part of the soup for body.
- Great for leftovers: The flavor gets even better after a night in the fridge.
Fabian’s Budget and Health Tip: Use russet potatoes when they are on sale, and shred a block of cheddar yourself instead of buying pre shredded cheese. It melts smoother, costs less, and gives the soup a better creamy finish.
Ingredients (Serves 4)
- 2 pounds russet or Yukon Gold potatoes, scrubbed and diced (900 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 4 cups low sodium chicken broth or vegetable broth (960 ml)
- 1 cup milk, 2 percent or whole (240 ml)
- 3/4 cup plain Greek yogurt (180 g)
- 1 cup shredded sharp cheddar cheese (113 g)
- 4 slices turkey bacon (about 100 g)
- 3 green onions, thinly sliced (30 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Crisp the Turkey Bacon
Place the turkey bacon in a large soup pot over medium heat. Cook until the edges turn deep golden and the bacon smells smoky, about 5 to 7 minutes. Transfer it to a plate and chop it once it cools.
2. Simmer the Potatoes, Onion, and Garlic
Add the diced potatoes, onion, garlic, and broth to the same pot. Stir well, scraping up any browned bits from the bottom. Bring the broth to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes break apart easily when pressed with a spoon.
3. Blend Part of the Soup
Scoop about half of the soup into a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy, then stir it back into the chunky soup. You should see a thick, silky base with soft potato pieces still floating through it.
4. Add the Milk, Greek Yogurt, and Cheddar
Lower the heat before adding the dairy. Stir in the milk first, then spoon in the Greek yogurt and mix until it melts into the soup. Add the cheddar a handful at a time, stirring until the soup looks glossy and the cheese disappears into the broth.
5. Season and Serve
Stir in the black pepper. Taste the soup before adding anything else, since the cheddar and turkey bacon already bring saltiness. Ladle into bowls and top with chopped turkey bacon, green onions, and a little extra cheddar if you like.
Expert Troubleshooting and FAQs
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth keeps the soup vegetarian if you also skip the turkey bacon or replace it with smoky roasted mushrooms. Choose a broth with a savory flavor so the soup does not taste flat.
Why did my Greek yogurt look grainy?
The soup was likely too hot when you added it. Lower the heat first, then stir the yogurt in slowly. You can also mix the yogurt with a few spoonfuls of warm soup in a small bowl before adding it to the pot.
How can I make the soup thicker?
Blend more of the potatoes. The starch from the potatoes thickens the soup naturally, so you do not need flour or cream. Let it simmer uncovered for a few extra minutes if you want it even thicker.
How can I make the soup thinner?
Add a splash of broth or milk and stir until the texture looks right. Warm it gently so the dairy stays smooth.
Can I make this ahead?
Yes. Store the soup and toppings separately in the fridge for up to 4 days. Reheat it over low heat, stirring often, until it turns creamy again and steam rises from the pot.
Estimated Nutritional Facts
Per serving, approximate:
- Calories: 380
- Protein: 22 g
- Carbs: 48 g
- Fats: 13 g
Healthy Loaded Baked Potato Soup
Ingredients
- 2 pounds russet or Yukon Gold potatoes, scrubbed and diced (900 g)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 4 cups low sodium chicken broth or vegetable broth (960 ml)
- 1 cup milk, 2 percent or whole (240 ml)
- 3/4 cup plain Greek yogurt (180 g)
- 1 cup shredded sharp cheddar cheese (113 g)
- 4 slices turkey bacon (about 100 g)
- 3 green onions, thinly sliced (30 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Crisp the Turkey Bacon. Place the turkey bacon in a large soup pot over medium heat. Cook until the edges turn deep golden and the bacon smells smoky, about 5 to 7 minutes. Transfer it to a plate and chop it once it cools.
- 2. Simmer the Potatoes, Onion, and Garlic. Add the diced potatoes, onion, garlic, and broth to the same pot. Stir well, scraping up any browned bits from the bottom. Bring the broth to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes break apart easily when pressed with a spoon.
- 3. Blend Part of the Soup. Scoop about half of the soup into a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy, then stir it back into the chunky soup. You should see a thick, silky base with soft potato pieces still floating through it.
- 4. Add the Milk, Greek Yogurt, and Cheddar. Lower the heat before adding the dairy. Stir in the milk first, then spoon in the Greek yogurt and mix until it melts into the soup. Add the cheddar a handful at a time, stirring until the soup looks glossy and the cheese disappears into the broth.
- 5. Season and Serve. Stir in the black pepper. Taste the soup before adding anything else, since the cheddar and turkey bacon already bring saltiness. Ladle into bowls and top with chopped turkey bacon, green onions, and a little extra cheddar if you like.
