St Patricks Loaded Potato Soup

My neighbor stopped by last March with a bag of potatoes from her garden and casually mentioned she was tired of heavy cream soups. That afternoon, we ended up in the kitchen experimenting with Greek yogurt and sharp cheddar, trying to capture that loaded baked potato magic without the guilt. The result was this creamy, comforting soup that somehow tastes indulgent while keeping things lighter—and it's become my go-to for St. Patrick's Day gatherings ever since.

I made this for my book club on a chilly evening, and watching everyone come back for seconds while sitting around the table talking about our lives reminded me why soup has this special power. Someone even asked for the recipe before they'd finished their bowl, which doesn't happen often with me.

Ingredients

• Yukon Gold potatoes: These waxy potatoes hold their shape beautifully as they simmer, creating that perfect texture where some pieces stay chunky while others break down into creaminess.
• Yellow onion and celery: The aromatic base that builds depth—sautéing them first unlocks their sweetness and makes the whole pot smell like a hug.
• Garlic: Just two cloves keep things subtle; too much overwhelms the delicate potato flavor, something I learned after an overzealous first attempt.
• Low-sodium vegetable broth: Use the good stuff here because it becomes your soup's backbone—the flavor will really shine through.
• Greek yogurt: The secret to creaminess without heavy cream; it adds tanginess and protein while keeping things light.
• Reduced-fat sharp cheddar: Sharp cheese means you need less of it, so you get that bold cheese flavor without overdoing the fat content.
• Turkey bacon or center-cut bacon: Cooked until crispy and crumbled as a topping, adding smokiness and texture that makes each spoonful interesting.
• Green onions: These brighten everything right at the end with a fresh, mild onion bite that cuts through the richness.
• Smoked paprika and thyme: Warm spices that echo that cozy baked potato feeling without being heavy-handed.

Instructions

Cook the bacon until it shatters:

Listen for that crackling sound that tells you it's crispy enough to crumble easily. Leave just a whisper of fat in the pot—about a teaspoon—because a little renders out more flavor than you'd expect.

Build your flavor base with onion and celery:

Watch as they soften and turn translucent; this is when the aromatics are really waking up. Add garlic at the end so it doesn't burn while you're waiting for the vegetables to cook down.

Toast the seasonings with the potatoes:

Stirring the salt, pepper, paprika, and thyme together with the raw potatoes for just a minute before adding liquid helps distribute them evenly. This small step makes a surprising difference in how cohesive the final flavor feels.

Simmer until potatoes break apart easily:

You're looking for that moment where a fork passes through without resistance—usually around 15 to 20 minutes depending on how small you diced them. The broth will turn slightly cloudy as the potatoes release their starches, which is exactly what you want for natural creaminess.

Partially blend for texture contrast:

An immersion blender is your friend here; pulse it gently so you're breaking down maybe half the potatoes while leaving chunks that give the soup body and interest. If you're using a regular blender, work in batches and be careful with hot liquid.

Melt in the cheese and yogurt gently:

Lower the heat and stir constantly as you add these; boiling will break the yogurt and make the cheese separate into greasy strings instead of melting smoothly. You'll feel the soup transform from chunky to silky under your spoon.

Garnish generously just before serving:

The bacon, green onions, and extra cheese aren't just toppings—they're flavor multipliers that make each bite feel special and complete.

Pinterest

Last year, my eight-year-old asked if this soup was "fancy" because I topped it with bacon and extra cheese, and I realized how the little touches make a dish feel celebratory even when it's weeknight comfort food. That's when I knew this recipe had become more than just something I cook—it's become something I share.

Making It Your Own

The beauty of this soup is how flexible it is without losing its identity. I've swapped the cheddar for white sharp cheddar when I wanted a slightly different flavor, used smoked paprika generously when I was feeling fancy, and even stirred in a handful of fresh spinach right at the end when I wanted more greens. The core recipe stays strong enough that it welcomes these little experiments.

Storage and Reheating

This soup keeps beautifully in the refrigerator for about four days, and I actually think it tastes even better the next day once the flavors have settled and melded together. When you're ready to eat it again, reheat gently on the stovetop over medium-low heat, stirring frequently, and don't let it boil or the texture will change.

Perfect Pairings and Serving Suggestions

Serve this with crusty whole-grain bread for dipping, or pair it with a simple green salad to balance the richness. It's hearty enough to be a complete meal on its own, but it also plays beautifully as the soup course in a larger spread, especially if you're planning a St. Patrick's Day feast or just a cozy dinner at home.

• A side salad with a tangy vinaigrette cuts through the creaminess beautifully.
• Toasted sourdough or dark rye bread makes the perfect companion for scooping up every last spoonful.
• For vegetarians, skip the bacon and use a smoked salt or nutritional yeast to keep that savory depth intact.

Pinterest

This soup has a way of turning an ordinary evening into something that feels intentional and warm. Make it once and you'll find yourself reaching for it whenever the weather dips or you need something that tastes like home.

Recipe FAQs

→ What potatoes work best?

Yukon Gold potatoes are ideal for this soup due to their creamy texture and subtle sweetness, which blend smoothly while retaining some chunkiness.

→ How can I make it vegetarian?

Simply omit the bacon or replace it with a plant-based bacon alternative to keep the rich flavors without meat.

→ Can I prepare the soup ahead?

Yes, this soup reheats well. For best texture, store it separately from toppings like bacon and green onions, adding them before serving.

→ What thickens the soup?

The natural starch from the potatoes thickens the soup, enhanced by partial blending to create a creamy yet chunky consistency.

→ Are there any spice alternatives?

Smoked paprika and thyme provide depth, but you can experiment with cayenne or rosemary to adjust the flavor profile to your liking.