Print

Lighter Loaded Baked Potato Soup with Bacon (Easy 30-Minute Recipe)

lighter loaded baked potato soup with bacon - featured image
Print Recipe

A creamy, cheesy, and smoky loaded baked potato soup that comes together in just 30 minutes. This lighter version uses whole milk and cream cheese instead of heavy cream, with chunky potato pieces and crispy bacon for a satisfying comfort food that won’t weigh you down.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1½ cups whole milk
  • 4 ounces cream cheese, softened and cubed
  • 1½ cups sharp cheddar cheese, shredded (divided)
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, plain Greek yogurt

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with reserved bacon fat. Cook over medium heat, stirring frequently, until translucent and softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the potatoes: Add diced potatoes and chicken broth to the pot. Stir, scraping up browned bits from the bottom. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until potatoes are fork-tender, about 12-15 minutes.
  4. Mash partially: Remove pot from heat. Using a potato masher, gently mash potatoes right in the pot, about 6-8 presses, leaving about half the potatoes chunky.
  5. Add the dairy: Stir in whole milk and cubed cream cheese. Return pot to medium-low heat and stir constantly until cream cheese is fully melted and incorporated, about 2-3 minutes. Do not let it boil.
  6. Melt the cheese: Add 1 cup of shredded cheddar cheese. Stir until completely melted and soup is smooth, about 1-2 minutes. Season with salt and pepper to taste.
  7. Serve immediately: Ladle soup into bowls and top with reserved bacon, remaining shredded cheddar, and sliced green onions. Optionally, add a dollop of plain Greek yogurt.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents. Do not over-mash the potatoes—aim for a chunky texture. If soup is too thick, stir in a splash of warm milk or broth. If too thin, simmer uncovered for a few minutes. Soup thickens as it cools. Leftovers keep in the refrigerator for up to 4 days; reheat with a splash of milk or broth.

Nutrition

Keywords: loaded baked potato soup, bacon potato soup, easy potato soup, 30-minute soup, creamy potato soup, lighter potato soup, comfort food, weeknight dinner

Find it online: https://lucastable.com/lighter-loaded-baked-potato-soup-with-bacon-easy-30-minute-recipe/