St Patricks Loaded Potato Soup (Printable)

Creamy soup with loaded baked potato flavors, lightened for a healthier and cozy meal option.

# What You'll 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 - 0.5 cup plain Greek yogurt, 2% or nonfat

→ Cheeses

08 - 0.5 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 - 0.5 tsp kosher salt, plus more to taste
12 - 0.5 tsp freshly ground black pepper
13 - 0.25 tsp smoked paprika
14 - 0.25 tsp dried thyme

# How-To Steps:

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 approximately 1 teaspoon in the pot.
02 - Add onion and celery to the pot. Sauté for 3 to 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 to 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 reaches creamy consistency—do not boil. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy without the guilt, thanks to Greek yogurt doing the heavy lifting instead of cream.
  • Ready in under an hour, perfect for weeknight dinners or when you need something warm and satisfying without fussing.
  • The partial blending keeps actual potato chunks in every spoonful, so it feels homemade and real, not pureed into oblivion.
02 -
  • Don't skip the partial blending step—it's what separates this from a boring potato puree and makes it feel like real comfort food with actual substance.
  • Keep the heat low when you add the dairy at the end, because high heat will make the yogurt and cheese seize up and turn grainy instead of silky.
03 -
  • Dice your potatoes consistently so they cook evenly—smaller pieces mean fewer minutes simmering, which is worth remembering on nights when you're hungry.
  • The immersion blender is genuinely worth owning if you make soup more than twice a year, because blending directly in the pot means fewer dishes and less fussing with hot liquid.
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