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Lighter Loaded Baked Potato Soup Recipe with Bacon

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A creamy, comforting loaded baked potato soup made lighter with Greek yogurt and reduced-fat cheese, without sacrificing flavor. Perfect for cozy nights when you want comfort food without the guilt.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 large russet potatoes, peeled and diced into ½-inch cubes (about 2 pounds)
  • 1 cup 2% milk
  • ½ cup plain Greek yogurt
  • 1 cup reduced-fat shredded cheddar cheese, plus more for topping
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • ¼ cup chopped green onions
  • ¼ cup reduced-fat sour cream (or more Greek yogurt)
  • Extra crumbled bacon
  • Extra shredded cheddar cheese

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold soup pot. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot (discard the rest or save it for another use).
  2. Sauté the aromatics: Add the diced onion to the pot with the reserved bacon fat. Cook over medium heat, stirring often, until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Don’t let the garlic burn—it gets bitter fast.
  3. Build the soup base: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where all the flavor lives. Add the diced potatoes, salt, pepper, and smoked paprika. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  4. Blend the soup: Remove the pot from the heat. Using an immersion blender, blend about half the soup directly in the pot. You want some chunks remaining for texture. If you’re using a regular blender, carefully transfer about 3 cups of the soup (mostly the solid parts) to the blender, blend until smooth, then return it to the pot. Be patient with this step—it makes all the difference.
  5. Add the dairy: Stir in the milk and the Greek yogurt. Make sure the soup has cooled slightly before adding the yogurt to prevent curdling. Turn the heat to low and stir gently until everything is combined. Don’t let it boil at this point, or the dairy might separate.
  6. Melt in the cheese: Gradually add the shredded cheddar cheese, stirring constantly until it’s fully melted and smooth. Taste the soup and adjust the seasoning—you might want a little more salt or pepper depending on your bacon and broth.
  7. Serve and garnish: Ladle the soup into bowls. Top with the reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a sprinkle of green onions. Serve immediately while it’s hot and creamy.

Notes

Don’t skip the Greek yogurt—it’s the secret to creaminess without heavy cream. Let the soup cool slightly before adding yogurt to prevent curdling. For a completely smooth soup, blend all of it. This soup tastes even better the next day. To freeze, do so before adding dairy; add milk, yogurt, and cheese when reheating.

Nutrition

Keywords: loaded baked potato soup, lighter potato soup, healthy potato soup, bacon potato soup, comfort food, easy soup recipe

Find it online: https://bitesienna.com/lighter-loaded-baked-potato-soup-recipe-with-bacon/