Print

Lightened-Up Loaded Baked Potato Soup with Bacon

lightened-up loaded baked potato soup with bacon - featured image
Print Recipe

A creamy, comforting loaded baked potato soup that’s lightened up with whole milk and Greek yogurt instead of heavy cream. Crispy bacon, melted cheddar, and tender potatoes come together in this satisfying 35-minute meal that tastes indulgent but won’t weigh you down.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 3 tablespoons all-purpose flour
  • 4 medium russet potatoes, peeled and cubed (about 2 pounds)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • ½ cup plain Greek yogurt
  • 3 green onions, sliced
  • Reserved bacon crumbles

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate. Once cool, crumble into pieces. Reserve about 1 tablespoon of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with reserved bacon fat. Cook over medium heat for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the cooked onions and garlic. Stir constantly for 1-2 minutes until the mixture turns light golden.
  4. Add the liquids: Slowly pour in chicken broth while whisking continuously. Then add milk in a steady stream, still whisking. Continue whisking until smooth and slightly thickened, about 3-4 minutes.
  5. Add the potatoes: Add cubed potatoes, salt, pepper, and smoked paprika. Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18-20 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Mash and thicken: Remove pot from heat. Using a potato masher, mash about half of the potatoes directly in the pot. Leave some chunks for texture. If soup seems too thick, stir in a splash more milk or broth.
  7. Finish and serve: Stir in ¾ cup of shredded cheddar cheese until melted. Taste and adjust seasoning. Ladle into bowls. Top each with a dollop of Greek yogurt, remaining cheese, bacon crumbles, and sliced green onions. Serve immediately.

Notes

Don’t skip the roux step—it prevents a raw flour taste and helps thicken the soup properly. Watch the heat when adding milk to prevent scorching. Reserve some toppings for serving to add texture contrast. Let the soup rest for 5 minutes before serving to allow flavors to meld. This soup freezes beautifully for up to 3 months (without toppings).

Nutrition

Keywords: loaded baked potato soup, lightened up potato soup, healthy potato soup, bacon potato soup, creamy potato soup, comfort food, easy soup recipe

Find it online: https://recipebelle.com/lightened-up-loaded-baked-potato-soup-with-bacon/