Lighter Loaded Baked Potato Soup

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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!

Pot of loaded baked potato soup.

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!

Ingredients for loaded baked potato soup.

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.

Bacon cooking in a pan.

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.

Loaded baked potato soup with bacon 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.)
Bowl of loaded baked potato soup.

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.

Bowl of lightened up baked potato soup.

Lighter Loaded Baked Potato Soup

9 9 9
WW Freestyle: 8
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
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!
Course: Soup
Cuisine: American
Servings: 4 Serves
Calories: 295

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.
Nutrition Facts
Lighter Loaded Baked Potato Soup
Amount Per Serving
Calories 295 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 219mg9%
Potassium 1005mg29%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 3g3%
Protein 13g26%
Vitamin A 140IU3%
Vitamin C 12.8mg16%
Calcium 153mg15%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baked potato soup, loaded baked potato soup

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102 Responses
  1. Tarissa

    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.

  2. Stephanie Brown

    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!

  3. Tamara

    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

  4. Katherines Corner

    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.

  5. Anastasia

    My first thought was a big ol’ BLT… but after seeing your recipe, I think I want to make this instead!! 🙂

  6. Anna M.

    Your recipe for Lighter Loaded Baked Potato Soup sounds like the best way to use Nature Raised Farms Uncured Bacon.

  7. MICHELLE PERDUE

    I would make a variation of your lighter loaded baked potato soup, with sweet potatoes and the NatureRaised Farms® Uncured Bacon.

  8. Stacy J

    Breakfast! I make a pound of natural bacon every week for my boys to use to make their breakfast before school.

  9. Sandy Hunter

    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!!

  10. Sara

    I’d make Bacon-wrapped shrimp and asparagus for appetizers and use the grease leftover to add to homemade beans.

  11. Rosanne Robinson

    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!

  12. Lauren

    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!

  13. Faye Gates

    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.

  14. Linda Szymoniak

    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!

  15. Jennifer

    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!

  16. Stephanie Larson

    you sent me 2 emails so I thought I would comment twice! This bacon would be wonderful on homemade biscuits. 🙂

  17. Joan Scott

    The soup was great, we enjoyed it last weekend. I will make the soup again with the Natures Raised uncured bacon!

  18. Sandra Watts

    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.

  19. David

    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.

  20. Mai Drummond

    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 🙂

  21. Regina Robbins

    I’d go simple: perfectly crisp bacon, cheesy scrambled eggs, yellow grits, and toast. ‘Licious as my grandkid would say.

  22. A_Boleyn

    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.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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