Let’s Spill the (Loaded Potato) Soup—A Chatty Welcome
Okay—so, friend—imagine it’s one of those dreary "I should have worn fuzzier socks" kind of evenings. That’s when I make my go-to, slightly over-the-top, high protein loaded potato soup. To be honest, it started one day when my brother asked, “Is there a soup out there that actually fills you up and tastes like baked potatoes?” Challenge accepted. Now? This is in my regular heavy-rotation. Oh, and if I had a penny for every crusty spoon that got left in the pot by someone scraping seconds—I’d probably afford fancier cheese, but that’s life.
Why You’ll Love This Soup (I Mean, I Do)
I make this magical bowl when I need comfort and protein (which is more often than I admit). My family goes bananas for this because it’s thick, super hearty, and—honestly—a cheeky shortcut to the full baked potato experience without firing up the oven (because who has time for that on a Tuesday?). Also, for a while, I couldn’t get it creamy enough until I caved and tried a stick blender; so worth it. Oh, and if you forget the scallions? No one riots, which is refreshing.
Gather These—Loaded Potato Soup Ingredients
- 4-5 big russet potatoes (sometimes I grab Yukon golds if that’s all I’ve got—works fine)
- 1 smallish yellow onion, diced (red is fine in a pinch and gives it a weird, lovely sweetness)
- 3 cloves garlic, minced (but if I’m honestly lazy, that jarred stuff totally gets used)
- 4 cups low-sodium chicken broth (vegetable broth instead if you want to go veggie—doesn’t wreck the flavor at all)
- 1 1/2 cups cooked chicken breast, shredded or cubed (sometimes I just chop up leftover rotisserie!)
- 1 cup plain Greek yogurt (or swap with low fat sour cream for tang, my grandma swears by full fat and so do I, usually)
- 1/2 cup low fat milk (honestly, whole or oat milk works in a pinch—the soup police don’t show up)
- 1 cup shredded cheddar cheese (sharp is best in my book, but whatever’s hanging in your fridge is fine; no need to be cheese-fussy)
- 4 strips smoky bacon, crisped and crumbled (I skip this if my veggie friend pops by. Mushrooms sautéed with smoked paprika = magic!)
- 1-2 handfuls sliced green onions (again, optional—sometimes all I’ve got is chives and that works too, sort of)
- Salt & pepper, to taste (I taste as I go; probably too much sometimes)
Okay, Directions—But Let’s Keep It Reasonably Unfussy
- Peel and chop your potatoes into chunky cubes. Don’t stress if they’re not perfect. Toss ’em in a big pot.
- Add diced onion and garlic. Pour the chicken broth over. Bring it all to a nice, lazy boil, then turn down to a gentle simmer. Cover, but leave it wonky so the steam can sneak out (otherwise, you get soupy chaos).
- Simmer for about 15-20 minutes. Potatoes should be fork-smashable. This is where I first sneak a taste, hot potato tongue burns and all.
- Time to blitz! Use a stick blender to puree, or actually, a masher works if you like it more rustic. (True story: I once used a heavy mug in a pinch—not recommended, but you do what you have to…)
- Stir in chicken, Greek yogurt, milk, and half the cheese. Give it a good stir. If it looks a bit lumpy, don’t panic—mine almost always does until it simmers more.
- Pop in the cooked bacon now (if using). Or sautéed mushrooms with smoked paprika, if that’s your jam.
- Simmer a bit longer—5-ish minutes. Taste for salt and pepper again.
- Ladle into bowls, topple with more cheese and green onions. Sometimes I add cheddar bread on the side if feeling extra.
Notes I Wish I’d Known Before—Learn From My Soup Sagas
- If you over-blend, it goes a bit gluey. Not totally awful, but kinda weird mouthfeel. I stick with half-pureeing now.
- Once, I tried with low fat processed cheese slices—it tasted like cafeteria daydreams. I mean, not in a good way.
- Actually, this soup thickens a ton as it cools; just add a dab more milk when reheating if you want it runnier.
How I’ve Tweaked It—Soup Experiments
- Swap the chicken for white beans to go vegetarian—totally works and is weirdly filling.
- Cauliflower instead of half the potatoes. Better than an “eat your veggies” lecture from my aunt, and honestly you can’t taste it.
- Tried adding kale once. Nah, soup got too swampy. Never again.
What You Actually Need (Equipment-ish)
- Just a big old soup pot
- A stick blender is handy, but if you don’t have one, go with a potato masher. Even a large fork, if you’re patient or ambitious, just not a mug like I did once.
- Ladle, unless you fancy messy countertops (I’ve poured straight from the pot before, not my proudest moment)
Storing Leftover Soup (If There Are Leftovers…)
Cools in the fridge for up to 3 days, sealed. Probably freezes okay, but mine never really makes it past a day. Someone (naming no names, but it’s me) always nabs it for lunch. Bit thicker next day, which is my favorite anyway.
Family Table Rituals & Serving It Up
We tend to serve it with hot garlic bread and a side of pickles (yeah, I know, but it’s a thing in my house). Sometimes I sprinkle a bit of smoked paprika or crack extra pepper on top to make it look extra fancy if my in-laws are around.
If you’re a heat lover, swirl in some Tabasco. I’ve also seen people (not naming my neighbour) stir in ranch dip. No judgement, just possibilities!
Things I Only Learned the Hard Way—Pro Tips
- Don’t rush the simmering part. I once tried speeding it up with higher heat; just ended up with scorched soup bottoms and a grumpy clean-up.
- Taste as you go. Salt needs change depending on the broth and cheese you use. Sometimes I think it does best with a pinch of smoked salt, but regular ol’ table salt does the trick.
- Let the soup rest five minutes before diving in. It melds together better (plus, saves you from burning off your tastebuds, ask me how I know).
FAQ—Your Actual Questions, Answered (Mostly From My Inbox!)
- Can I make this in a slow cooker?
- Absolutely! Just let the potatoes, onion, and broth go on low for 6-8 hours, then stir in everything else at the end. Super hands-off.
- Is it gluten free?
- Yep, as long as your broth is GF and you skip croutons or sprinkle with gluteny toppings. If you want a thickener, a little cornstarch slurry works instead of flour.
- How do I make it lower carb?
- Swap out some potatoes for cauliflower. Tried it last winter; surprisingly didn’t mess with the flavor much at all!
- What if I don’t have Greek yogurt?
- Plain yogurt, sour cream, or even cottage cheese blitzed until smooth will work. Once, I just used extra milk. Not the same tang, but still good.
- Can I prep any of this ahead?
- For sure! You can pre-chop everything and keep it in the fridge, or even cook up the chicken a day before. On the other hand, prepping the potatoes too early can make them go funny, so I usually do those day-of.
Oh! Completely forgot to mention—if you like nerding out about creamy soups (and want to see a science-y guide to thickeners), check out this roundup from Sally’s Baking Addiction.
There you go! The soup that basically fuels my winters. If you make it, let me know how you tweak it—or if you find a better cheese, because mine never survives long enough for leftovers. Cheers!
Ingredients
- 4 medium russet potatoes, peeled and diced
- 2 cups low-sodium chicken broth
- 1 pound cooked chicken breast, shredded
- 4 slices turkey bacon, cooked and crumbled
- 1 cup nonfat Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1In a large pot, add diced potatoes and chicken broth. Bring to a boil over medium-high heat.
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2Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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3Add shredded chicken breast, garlic powder, salt, and black pepper. Stir well and cook for 5 minutes.
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4Remove pot from heat, then gently stir in Greek yogurt until soup is creamy and well combined.
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5Ladle soup into bowls and top with crumbled turkey bacon, shredded cheddar cheese, and chopped green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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