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Lightened Up Loaded Baked Potato Soup: Easy 30-Min Recipe

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A creamy, smoky, and deeply satisfying loaded baked potato soup that’s lightened up with Greek yogurt and low-fat milk. Ready in just 30 minutes, this comfort food classic is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 4 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup low-fat milk (1% or 2%)
  • ½ cup plain nonfat Greek yogurt
  • 1 cup shredded sharp cheddar cheese, divided
  • 4 slices center-cut bacon, cooked and crumbled
  • 2 green onions, sliced
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: ¼ cup chopped fresh chives

Instructions

  1. Cook the bacon: In a small skillet over medium heat, cook the 4 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside.
  2. Sauté the aromatics: In your large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle the 3 tablespoons flour over the cooked onions and garlic. Stir constantly for about 1 minute until the mixture is pasty and golden.
  4. Add the broth slowly: Pour in the 3 cups of broth a little at a time, whisking continuously to prevent lumps. Keep stirring until the mixture is smooth and starts to bubble gently, about 2-3 minutes.
  5. Add the potatoes and milk: Stir in the diced potatoes and 1 cup of low-fat milk. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the potatoes are fork-tender.
  6. Blend half the soup: Remove the pot from the heat. Using an immersion blender, blend about half the soup right in the pot until creamy but still with some chunks. If using a regular blender, carefully transfer about 2 cups of the soup to the blender, blend until smooth, then return to the pot.
  7. Add the yogurt and cheese: Stir in the ½ cup Greek yogurt and ¾ cup of the shredded cheddar cheese (reserve the remaining ¼ cup for topping). Stir until the cheese is completely melted and the soup is smooth. Add the smoked paprika, and season with salt and pepper to taste.
  8. Finish and serve: Ladle the soup into bowls. Top each serving with a sprinkle of the reserved cheddar cheese, crumbled bacon, sliced green onions, and fresh chives if using. Serve immediately while hot.

Notes

For a gluten-free version, use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of flour. For a dairy-free option, swap the milk with unsweetened almond milk and use dairy-free yogurt and cheese. Temper the yogurt by whisking a little hot soup into it before adding to the pot to prevent curdling. Do not skip the blending step for the best creamy texture.

Nutrition

Keywords: loaded baked potato soup, lightened up, healthy potato soup, 30-minute soup, comfort food, easy weeknight dinner

Find it online: https://dinadishes.com/lightened-up-loaded-baked-potato-soup-easy-30-min-recipe/