St Patricks Loaded Potato Soup (Printable)

Comforting loaded potato soup with cheddar, bacon, and herbs, lightened up for a cozy meal.

# What You Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold potatoes, peeled and diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup low-fat milk
07 - 1/2 cup plain Greek yogurt

→ Cheeses

08 - 1/2 cup reduced-fat shredded sharp cheddar cheese

→ Toppings

09 - 4 slices turkey bacon or center-cut bacon, cooked and crumbled
10 - 2 green onions, thinly sliced

→ Seasonings

11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme

# How-To:

01 - In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove, crumble, and set aside. Discard most bacon fat, leaving about 1 teaspoon in the pot.
02 - Add onion and celery to the pot. Sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in diced potatoes, salt, pepper, smoked paprika, and thyme. Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, until potatoes are fork-tender.
04 - Using an immersion blender, partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
05 - Stir in milk, Greek yogurt, and cheddar cheese. Heat gently until cheese is melted and soup is creamy—do not boil. Taste and adjust seasoning if needed.
06 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar if desired.

# Expert Hacks:

01 -
  • It tastes decadent and loaded but won't leave you feeling weighed down afterward.
  • Ready in under an hour, with minimal chopping—perfect when you want something warming without the fuss.
  • Naturally vegetarian if you skip the bacon, and you can easily make it gluten-free by checking your broth.
02 -
  • Don't skip the partial blending step; it's what separates chunky potato soup from proper loaded baked potato soup with actual creaminess.
  • Greek yogurt will curdle if the soup is boiling when you add it, so lower the heat and stir constantly—this hard-won lesson came from a ruined batch.
03 -
  • If your soup is too thick, thin it gently with a splash of broth or milk stirred in slowly—it's easier to add liquid than take it out.
  • Make the bacon ahead and store it in an airtight container so you can assemble bowls quickly when dinner is ready.
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