This creamy and delicious Healthy Loaded Potato Soup is so easy to make! A lighter version that is still packed with flavor.
You might have noticed a theme around here lately. 3 out of my 4 newest posts have been soups/stews. It’s just that time of year!
This was another highly requested recipe on IG. I’m happy to oblige. All of the flavors of a baked potato, but in soup form? Yes, please!
And it really does taste like you’re eating a loaded baked potato, but in soup form. It takes less time than baking a potato, and it’s a great recipe for this chilly weather. The leftovers reheat beautifully, too.
This is super easy weeknight meal, so add it to your menu plan for next week! I can see myself eating this year-round, to be honest. I
In just around 40 minutes, you can make this recipe from start to finish. That includes time to peel and dice the potatoes, chop the onion and garlic, and measure everything out.
If you prep the veggies ahead of time, you could easily have this soup cooked in under 30 minutes.
Can you freeze healthy loaded potato soup?
I’ll start by saying that the refrigerated leftovers heat up really well. Make sure you cool the soup completely before storing in air-tight containers. Refrigerate for up to a week.
The bacon will lose its texture, but the flavor will still be there. You could always save half of the bacon to sprinkle on top when you’re ready to reheat.
Since there isn’t cream in this recipe, it actually freezes great! You may need to add some extra broth or almond milk after you thaw it to reheat properly, but it should stand up otherwise.
SOme more tips
This is a good base recipe. Feel free to add extra vegetables and/or spice. Jalapenos would be great in this recipe.
You also get to control the texture. How much your puree the soup will determine how creamy it turns out. I prefer a chunkier soup, but you could make all of the potatoes completely smooth, if you want.
The soup WILL come out very thick if you puree all of the potatoes, so just keep in mind that you might want to add more chicken broth if that’s your preferred texture.
And you could totally make this vegetarian by omitting the bacon, or using vegetarian bacon. The flavors will be a bit different, but still delicious!
I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!
It also makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Healthy Loaded Potato Soup
Ingredients
- 6 slices center cut bacon, chopped
- 1 tsp reserved bacon grease
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 cups fat-free chicken broth
- 2 cups plain, unsweetened almond milk
- 1.5 pounds gold potatoes, peeled and diced
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2/3 cup plain, fat-free Greek yogurt
- 1/2 cup reduced-fat shredded cheddar cheese
- 1/3 cup sliced green onions
- optional toppings: extra Greek yogurt, extra cheese, extra sliced green onions, extra bacon
Instructions
- In a large pot, sauté bacon until crispy, then transfer to a towel to drain. Reserve 1 tsp of bacon grease in the pot
- Sauté onions in bacon grease until just tender, about 3-4 minutes. Add garlic and sauté another minute.
- Whisk in broth, almond milk, potatoes, chili powder, kosher salt, and black pepper. Bring to a boil. Cover and lower to a simmer. Cook for 10-15 minutes, or until potatoes are tender. (The smaller you dice your potatoes, the faster your soup will cook.)
- Carefully transfer about 1/3 of the soup mixture to a blender an puree, or use an immersion blender until soup is slightly creamy but still chunky.
- Take soup off heat. Mix in cheese, green onions, and Greek yogurt until thoroughly combined. Mix in bacon, reserving a little for the top.
- Taste and season with extra salt and pepper, if needed.
this was the best potatoe soup i made it’s amazing and healthy!!!
Really yummy!! I puréed mine a bit too much so next time I will make sure to leave it chunkier. Also, don’t skip the chili powder- I almost did because I had never used it in potato soup before- but that little bit of heat was perfectttt! I’ll make this on rotation all fall and winter 🙌
I made this yesterday & am really happy with the flavor. My husband gave it a thumbs up. We’ll keep this in our “soup season” rotation. I used unsweetened cashew milk b/c that’s what we had here. I don’t think it mattered. This works as a great low point meal for the new WW rollout. Potatoes are 0 points for me. Yay! Thanks for developing this delicious soup.
Great to hear that, Ginger! Good to know that this can work with cashew milk, too. Love that people can have 0 point potatoes now!
Awesome! Will definitely make again and tell my WW friends to run to your site for the recipe! Thanks for all you do!
So delicious!
Thank you, Marla – I’m so glad you enjoyed it 🙂
A+ as always, Geri! Made this tonight for dinner because the cold weather in D.C. left my husband and me craving a hearty soup. This recipe was just that but without all the guilt. I added carrots and celery for a few more veggies, and it was still perfect.
You’re brilliant. Thank you!