This comforting soup recipe is a lightened-up, yet just as delicious, version of the classic Loaded Baked Potato Soup. With its crispy bacon and extra sharp cheddar cheese, you won’t even miss the butter and cream!
Light and Creamy Baked Potato Soup
Raise your hand if you love SOUP! You already know I DO. Just check out my category for Soup and you’ll see that I never run out of ideas for a warm slurp of creamy tastiness.
What is my new favorite soup recipe? Why, Loaded Baked Potato Soup, of course! This lightened-up spin on traditional loaded baked potato soup is inspired by the wonderful flavors of fully loaded baked potatoes with bacon, cheddar, sour cream and green onions. Some like to use chives, but I am a fan of green onions, and that’s the way it has to be.
This cozy potato soup is perfect if you’re looking for a relatively low-calorie meal that tastes like a million bucks. It’ll warm you up, fill you up, and lift your spirits up, too!
So, let’s not hold off any longer – you’ve got to get started on this creamy goodness!
What is Loaded Baked Potato Soup?
Loaded baked potato soup is a thick, creamy soup recipe with a chicken broth or chicken stock base. It’s got all the flavors and components of an actual loaded baked potato – hence the bacon, potato chunks, cheese, green onions, etc.
Basically this soup is everything that is amazing and delicious about a baked potato… just in soup form. With fewer calories. You gotta try it!
Recipe Ingredients
So obviously you’re going to need some potatoes, some cheese, and some bacon… but what else should go on the shopping list? Here’s a comprehensive list of what you’ll need:
- Olive Oil: For cooking the bacon. If you’d rather use another cooking oil like canola, go for it.
- Bacon: Thinner slices of bacon usually cook faster, so that’s what I generally use. Feel free to use thick-cut bacon if you’ve got a little time on your hands, though.
- Onion: Diced. I used a yellow onion.
- Garlic: Minced.
- Potatoes: I like to use russet potatoes, peeled and diced.
- Seasoning: Salt and fresh ground pepper, to taste.
- Broth: You’ll need low sodium, fat free chicken broth – however, full fat chicken broth will work too.
- Yogurt: Round up some nonfat plain yogurt so that there aren’t extra added flavors.
- Sour Cream: I like to use reduced fat sour cream – again, regular will work too.
- Cheese: Grab some shredded extra-sharp cheddar cheese. You could grate a block of cheddar cheese instead, if you want.
- Green Onions: These will add flavor and act as a garnish.
How to Make Loaded Baked Potato Soup
Loaded baked potato soup takes just under an hour to make – not bad at all! There’s a lot of stirring, and some chopping, involved, but other than that, it’s pretty easy. Here’s exactly what you’ll need to do:
Cook the Bacon: Heat 1 tablespoon olive oil in a soup pot or dutch oven over medium heat. Add bacon and cook, turning occasionally, to a desired crispness, about 4 to 5 minutes. Remove bacon and transfer to a paper towel-lined plate; set aside.
Cook Onions & Garlic: Add remaining olive oil; stir in onions and cook for 2 minutes. Add garlic and cook, stirring, for an additional minute.
Add Potatoes & Chicken Broth: Stir in potatoes and add chicken broth; bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
Mash the Potatoes: Using a slotted spoon, transfer half the potatoes to a bowl and mash until almost smooth. Return the mashed potatoes to the soup pot.
Add in the Rest of the Ingredients: Add yogurt, sour cream, and 1/4 cup of cheese. Cook and stir until the cheese is melted and the soup is heated through, about 2 minutes. Remove from heat and taste for seasonings; adjust accordingly.
Garnish with Bacon: Crumble the previously prepared bacon. Ladle soup into bowls and garnish with bacon crumbles, remaining cheese and green onions.
Tips for Success
Pretty simple process, right? And, you can sneak some pieces of bacon along the way, as long as you leave enough for the garnish at the end. That’s pro tip number one. Here are some other tips that will help you make the best loaded potato soup:
- Leave Bacon Drippings in the Pan: After you’ve finished cooking the bacon, leave the drippings in the pan. They offer GREAT flavor to the soup – so, whatever you do, don’t wash that pan!
- How to Mash Potatoes: You can do it by hand using a potato masher or a fork, or you can go for a super silky and smooth soup, and use a blender.
- What Potatoes Should I Use? I like to use russet potatoes for this soup, but red potatoes can also be used if you’re looking for a substitution.
- Alternate Cooking Method for the Potatoes: Sometimes it saves time/is easier to just boil the potatoes in water, mash them, and add them into the soup like that instead of letting them cook in the broth. (Note this will slightly reduce the cooking time.)
Serving Suggestions
This soup is so filling that we usually don’t need anything else to go alongside it. Maybe a light green salad if we need a little something extra. However, this soup is excellent for toppings – there are so many to choose from! Obviously you’re going to want to sprinkle on some extra cheddar cheese, crumbled bacon, and green onions. But, you can also add tortilla chips, avocado slices, sour cream, corn, etc.
How to Store and Reheat Leftovers
This soup can be stored in the refrigerator for 3-4 days in an airtight container. When it comes time to reheat it, just microwave yourself a bowl for 30 seconds to 1 minute at a time, until warm. You can also pour it back into a pot and heat it until warmed through on the stovetop.
Lighter Loaded Baked Potato Soup
Ingredients
- 2 tablespoons olive oil , divided
- 6 slices NatureRaised Farms Uncured Bacon
- 1 yellow onion , diced
- 2 garlic cloves , minced
- 3 russet potatoes , peeled and diced
- salt and fresh ground pepper , to taste
- 4 cups low sodium , fat free chicken broth
- 1/4 cup nonfat plain yogurt
- 1/4 cup reduced fat sour cream
- 1/2 cup shredded extra-sharp cheddar cheese , divided
- 1/4 cup chopped green onions
Instructions
- Heat 1 tablespoon olive oil in a soup pot or dutch oven over medium heat.
- Add bacon and cook, turning occasionally, to a desired crispness, about 4 to 5 minutes.
- Remove bacon and transfer to a paper towel-lined plate; set aside. Leave bacon drippings in the pan.
- Add remaining olive oil; stir in onions and cook for 2 minutes.
- Add garlic and cook, stirring, for an additional minute.
- Stir in potatoes and add chicken broth; bring to a boil.
- Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Using a slotted spoon, transfer half the potatoes to a bowl and mash until almost smooth.
- Return the mashed potatoes to the soup pot.
- Add yogurt, sour cream, and 1/4 cup of cheese.
- Cook and stir until the cheese is melted and the soup is heated through, about 2 minutes.
- Remove from heat and taste for seasonings; adjust accordingly.
- Crumble the previously prepared bacon.
- Ladle soup into bowls and garnish with bacon crumbles, remaining cheese and green onions.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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More Soup Recipes
If you’re looking for more easy, healthy soup recipes, check these ones out:
- Ham and Bean Soup
- Chicken Noodle Soup
- Slow Cooker Creamy Cauliflower Soup
- Meatball Soup
- Cheeseburger Soup
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30 Min
Slow Cooker
Freezer Friendly
One Pot
Low Carb
Instant Pot
Gluten Free
Keto
Chicken
Beef
I’d put it into a quiche with cheese and veggies.
Well, I think I would make THIS soup of yours! Looks scrumptious, and I haven’t had a potato soup of any kind in sooo long. I would also love to put this bacon in my mom’s egg casserole recipe.
I would make chicken spicy soup
I would make a Chicken Bacon Ranch Casserole!
I would put ham in with a pot of pinto beans, also roasted and crumbled in salads and in soups. I intend to try this soup receipe soon!
I would make Bacon Cheeseburgers.
Crustless quiche Lorraine with the bacon, baby swiss and gruyere
Your recipe looks SO GOOD, I think I’d like to try it! I would also use this ham in a big ol’ pot of ham and beans. My kids have been wanting me to fix that this week.
westiemks5 at yahoo dot com
I would make scalloped potatoes and ham!
A cheesy ham and corn chowder would be wonderful!
quiche
I will make a meatloaf..
I will make twice baked potato salad.
We like doing BLT wraps for a quick dinner.
thank you for the giveaway opportunity. Grilled cheese and ham! hubby’s favorite. HUgs P.S. I invite you to stop by and enter my giveaway too.
My first thought was a big ol’ BLT… but after seeing your recipe, I think I want to make this instead!! 🙂
Kate, this is the perfect soup for these subzeros temps!
This looks really comforting! Definitely giving this a try!
I’d love a big bowl of this soup right now! YUM!
This is one of two soups I like! I love that you made it healthier!
I would make a bacon and cheddar omelette.
I’d make a quiche 🙂
Your lighter loaded baked potato soup looks good and I would like to try it.
Your recipe for Lighter Loaded Baked Potato Soup sounds like the best way to use Nature Raised Farms Uncured Bacon.
That bacon looks fantastic! so does the soup.
I would make spaghetti carbonara with it.
I would make a variation of your lighter loaded baked potato soup, with sweet potatoes and the NatureRaised Farms® Uncured Bacon.
Breakfast! I make a pound of natural bacon every week for my boys to use to make their breakfast before school.
I love to cook a Ham in the crockpot, make a pot of pinto beans, fry up some potatoes, and have a good old country dinner! Then with the leftover ham I make a casserole with noodles, mushroom soup, onion, celery, cheese and the ham, cut up in pieces. Delicious!!
I would probably make some candied bacon for some salads, or maybe some bacon jam.
I will make bacon wrapped gr
I would be making a Ham and Bean Soup with this!
A breakfast casserole!!!
Bacon wrapped chicken pieces on BBQ. Yummmmm.
Bacon wrapped chicken pieces on BBQ.– yummmmm.
Bacon wrapped chicken pieces for BBQ. YUMMMMMM.
Homemade buttermilk biscuits, bacon ,grits, and eggs
I’d use it for my favorite sandwich – bacon, peanut butter and banana.
Use for sandwich or when sauteing cabbage.
I would make it by cutting into tiny pieces and using it in a pasta with an Asiago cheese sauce
I think I will make a BLAT lol =Bacon Lettuce Avocado Tomato..yum! On toast!
Thanks for the chance to win!
I would seriously love this!
I love adding ham into my omelettes in the morning!! This would be a perfect addition!
I would make a omelet
I’d make Bacon-wrapped shrimp and asparagus for appetizers and use the grease leftover to add to homemade beans.
Ham sandwiches and then Split Pea soup.
I would use it in my chicken and vegetable soup.
I would make Pigs in a blanket 😀
I would make pea soup. I love it!
Your soup, of course!!! Looks delicious!!
I would love to use it to make chicken cordon bleu…one of my hubby’s favorites!
This is great! Good for the cold weather
This product sounds delicious. I would add it to a slow cooker split pea soup with the works.
Great idea, looks good!
BLT’s
I would make an omelette, your recipe potato soup, ham/cheese/lettuce & tomato sandwich and an English muffin topped with a fried egg & topped with a thick slice of NatureRaised Farms Uncured Smoked Sliced Ham – all so yummy!
I would make something quick and simple, like a grilled cheese and ham sandwich on crusty farm bread! Yummy!
Corn Chowder with Ham
I would make a Hawaiian Pizza with the Ham!
It would have to be a bacon & cheese stuffed burger. Gotta have one of these every so often.
I will make an omelet with the ham and peppers, onion and cheese.
I’d probably go with the classic bacon & eggs. Comfort food for me! With a side of pancakes : )
I love it in potato soup just like this! Or I’d go with a bacon have eggs classic meal or put it on an egg sandwich! Yum!
I will make my Mom’s Corn Chowder. It is made with bacon, corn, potatoes, and onions. We make it a lot in the cold months.
Bacon is so good in about anything!
Bacon is good with about anything! I love bacon in beoccoli salad!
My favorite ways to use bacon are Germon potato salad, spinach salad with warm dressing and bacon, and boiling up a pot of fresh green beans and potatoes with bacon (one of my favorites from the recipes my mom used to make). Of course, it’s good on almost anything!
BLT
I would add the ham to my family’s traditional “scrambled eggs mixed with ham” that we’ve served every Christmas morning for the past 45 years!
you sent me 2 emails so I thought I would comment twice! This bacon would be wonderful on homemade biscuits. 🙂
It would be yummy in my favorite Cobb Salad!! Thank you for the giveaway!
It would make a wonderful BLT and also be good with sauteed cabbage and caraway seeds.
I would put some in beef stew.
I would make me a bacon and avocado sandwich!
I will make omelets, California BLT sandwiches and garnish soups
I would make bacon wrapped jalapeno poppers
I’ll make sweet & sour red cabbage. I’ll also make red beans & rice.
I would make a West Coast Eggs Benedict, with avocado and mushrooms.
The soup was great, we enjoyed it last weekend. I will make the soup again with the Natures Raised uncured bacon!
I love just to fry it up and eat it by itself!
I’ll make a bacon cheeseburger!
I would make some delicious New England clam chowder or bacon and turkey apple sandwiches. Yum!
I’ll make a cobb salad with bacon.
I think I’ll make some bacon-wrapped shrimp!
The most amazing blt for a special lunch
wrap a pork tenderloin in the bacon – it’s one of our faves
I’d make spaghetti with ham and asparagus.
I love making the classic blt’s!
I think I would want to try your soup. That looks amazing. How do you get it to be so vibrant in color? Mine is always so dull.
I would make a bacon fritta Thanks for chance
I will make bacon wrapped smokies!
I would make ham and cheese omelet.
With how cold it is out, I would probably make this soup!
One thing we like to make is cinnamon rolls, except we put ham and cheese or bacon and cheese in place of the cinnamon and sugar. They are a hit whenever we make them. I would use this ham to make those.
This soup looks delicious! I would love to cook up the NatureRaised Farms® Uncured Smoked Sliced Ham for breakfast to go along with eggs. Or add it to an egg hashbrown casserole for Christmas morning 🙂
I’d go simple: perfectly crisp bacon, cheesy scrambled eggs, yellow grits, and toast. ‘Licious as my grandkid would say.
Great lighter version but if I’m going to go, I’m going to go with a smile on my lips so it’s the creamy version for me. 🙂
I like the texture of a crispy bacon so just a sprinkle before serving for a garnish.
It has been so cold here in Seattle, this soup would be perfect!
Potato soup is one of my husband’s favorites! I’ll have to make this for him!
I would probably just make a good old ham sandwich. Thanks for recommending this!!!
I would make Bacon Potato Salad .
I love that this is lighter! More soup and less guilt? I’m sold!