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Delicious and healthy Loaded Baked Potato Soup (Lighter Version) in a bowl.

Loaded Baked Potato Soup (Lighter Version)

A cozy and filling soup that captures the essence of loaded baked potatoes without the heaviness, perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups Potatoes, peeled and diced (Yukon gold or russet) Peeling is optional for a rustic texture.
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced For flavor base.
  • 4 cups Chicken or vegetable broth Low sodium recommended.
Creamy Finish
  • 1 cup Milk (any kind) To adjust creaminess.
  • 1 cup Greek yogurt or light sour cream Add after cooking to avoid curdling.
Seasonings
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.
  • 1 teaspoon Smoked paprika For a smoky flavor.
Toppings
  • 1/2 cup Turkey bacon, cooked and crumbled For a lighter alternative to regular bacon.
  • 1/4 cup Chives, chopped For garnish.
  • 1/2 cup Shredded sharp cheddar cheese Less cheese provides more flavor.

Method
 

Preparation and Cooking
  1. Add diced potatoes, onion, garlic, and broth to the slow cooker.
  2. Cook on low for 4 hours, or until the potatoes are very soft.
  3. Mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
  4. Stir in milk and Greek yogurt when the soup is not boiling hot to keep it smooth.
Serving
  1. Adjust seasoning with additional salt and pepper if needed.
  2. Serve hot, topped with turkey bacon, chives, and cheddar cheese.

Notes

For freezer storage, freeze the soup base without dairy and add creamy ingredients after thawing. Best paired with baked ranch pork chops for a comforting meal.