Recipe

Healthy Baked Potato Soup

Creamy baked potato soup with Greek yogurt, sharp cheddar, and a lemony finish that keeps every spoonful lively, not heavy.

By Matt Campbell

•

4.8

Bowl of creamy baked potato soup topped with chopped chives, a small sprinkle of cheddar, and a lemon wedge on the side on a wooden table

Jump to Recipe

Baked potato soup is usually a cozy, nap-on-the-couch situation. Delicious, yes. A little sleepy, also yes. This version keeps the comfort but swaps the food coma for a bright, citrusy finish that makes you want a second bowl for the flavor, not just the vibe.

Here’s the move: we roast the potatoes for deep, toasty flavor, blend part of the soup for that classic creamy body, then stir in Greek yogurt and a pop of lemon at the end. The lemon does not make it taste like lemon soup. It just lifts the whole thing, like turning on a light in a room.

Roasted russet potatoes on a sheet pan with lightly crisped skins and an olive oil sheen

Why It Works

Baked potato flavor without extra heaviness: roasting concentrates the potato flavor so you need less butter and cream to feel satisfied.
Creamy texture, no cream required: blending a portion of the soup plus Greek yogurt gives you a velvety bowl that still tastes like the classic.
Bright and citrusy, not sour: lemon zest and a small squeeze of juice wake up the soup and balance the cheese.
Weeknight friendly: mostly hands-off roasting, then one pot and a quick blend.

Pairs Well With

Arugula Salad with Lemon Vinaigrette
Whole Grain Toast with Olive Oil and Sea Salt
Crispy Roasted Broccoli
Crispy Turkey Bacon

Storage Tips

Refrigerate

Cool soup to room temp, then store in an airtight container for up to 4 days. The soup will thicken as it sits. That is normal and honestly kind of nice.

Reheat

Warm gently on the stovetop over medium-low, stirring often. Add a splash of broth or milk to loosen it back up. Try not to boil hard once the yogurt is in, since high heat can make it look a little grainy.

Freeze

You can freeze it for up to 2 months, but for the smoothest texture, freeze before adding the Greek yogurt. Thaw overnight in the fridge, reheat, then stir in yogurt and lemon at the end.

Common Questions

Does lemon belong in potato soup?

Absolutely, if you use it like seasoning. A little zest plus a small squeeze of juice at the end makes the soup taste more potato-y and less flat. It should read as “bright” not “citrus soup.”

What potatoes work best?

Russets are the move for that fluffy baked potato texture. Yukon Golds work too, but the soup will taste a bit more buttery and slightly less “classic baked potato.”

How do I make it vegetarian?

Use vegetable broth instead of chicken broth. The bacon here is only an optional topping, so just skip it. For smoky vibes, add smoked paprika or a pinch of chipotle powder.

Can I make it gluten free?

Yes. This recipe uses no flour. Just make sure your broth and toppings are certified gluten free if needed.

How can I make it dairy free?

Use olive oil instead of butter, swap in an unsweetened plain dairy-free yogurt, and skip the cheddar or use a dairy-free alternative. The lemon helps a lot when dairy is reduced.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan
Large soup pot or Dutch oven
Blender or immersion blender
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest)
Ladle

I love a classic loaded baked potato soup, but I do not always love what it does to the rest of my evening. The first time I tried finishing it with lemon was honestly an “I wonder if…” moment, born from staring at a sad half lemon in my fridge and refusing to waste it. One stir and I was sold. The soup still felt cozy, still had the cheddar pull, but suddenly it tasted fresher, like it had better posture. Now it is my go-to trick when I want comfort food that keeps me awake enough to enjoy it.

Healthy Baked Potato Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 75 minutes

Servings 6

Ingredients

2 1/2 lb russet potatoes (about 4 medium), scrubbed
3 tbsp olive oil, divided
1 1/4 tsp kosher salt, divided, plus more to taste
1/2 tsp black pepper, plus more to taste
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth)
1 cup 2% milk (or whole milk)
1 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
1 cup plain Greek yogurt (2% or whole)
1 cup shredded sharp cheddar, plus more for topping
1 lemon, zest and 1 to 2 tbsp juice
2 tbsp chopped chives or scallions, for topping
Optional toppings: crispy turkey bacon, extra Greek yogurt, hot sauce

Tip: If your broth is very salty, hold back on the salt until the end, especially since cheddar brings its own saltiness.

Instructions

Roast the potatoes. Heat oven to 425°F. Pierce potatoes a few times with a fork, rub with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt. Bake directly on the rack or on a sheet pan for 40 to 50 minutes, until very tender. Let cool until you can handle them, then halve and scoop the flesh into a bowl. Roughly mash with a fork. (Save some skin bits if you like texture.)
Build the soup base. In a large pot over medium heat, add the remaining 1 tbsp olive oil (or a small pat of butter if you want). Add onion, celery, and carrots. Cook 8 to 10 minutes until softened. Add garlic and cook 30 seconds.
Simmer. Add broth, milk, smoked paprika, thyme, bay leaf, remaining 3/4 tsp salt, and black pepper. Bring to a gentle simmer and cook 10 minutes.
Blend for creaminess. Remove bay leaf. Blend about one-third to one-half of the soup until smooth, then return it to the pot. (Immersion blender makes this easy, but a regular blender works too. Blend carefully and do not fill the blender past halfway.)
Add potatoes and melt in cheddar. Stir in the mashed roasted potato flesh. Simmer 5 minutes. Turn heat to low and stir in cheddar until melted.
Finish with yogurt and lemon. In a small bowl, whisk Greek yogurt with a ladle of warm soup to temper it, then stir it into the pot. Add lemon zest and start with 1 tbsp lemon juice. Taste and add more juice if you want it brighter. Adjust salt and pepper.
Serve. Ladle into bowls and top with chives, a pinch of cheddar, and any optional toppings. If you want crisp edges in your life, add a few roasted potato skin bits right on top.

Pot of creamy potato soup being stirred on a stovetop with a wooden spoon

Nutrition information is estimated.

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