Recipe

Light Loaded Potato Soup

Creamy, savory potato soup with bright herbs and classic loaded toppings, but lighter and weeknight-friendly.

By Matt Campbell

•

4.8

Loaded potato soup is one of those dishes that can feel like a hug in a bowl. The only problem is that some versions hit like a weighted blanket. Delicious, yes. Productive afterward, no.

This Light Loaded Potato Soup keeps everything we want, like cozy potatoes, a savory base, and toppings that make you excited to pick up a spoon, while trimming the heaviness. The trick is simple: we use a smart blend of broth, milk, and Greek yogurt for creaminess, then bring it alive with fresh herbs and a squeeze of lemon right at the end. It tastes like the classic, just a little brighter and a lot more weeknight realistic.

Why It Works

Creamy without being heavy: Yukon Gold potatoes create a naturally velvety texture, and a quick partial blend gives you that classic thickness without a pile of cream.
Big savory flavor fast: Bacon, sautéed onion, garlic, and a little smoked paprika build depth in under 10 minutes.
Herbal and bright: Dill or parsley plus lemon at the end keeps the soup tasting fresh, not flat.
Loaded vibes, choose your own level: You control the toppings, from full send with cheddar and bacon to a lighter bowl with herbs and scallions.

Pairs Well With

Storage Tips

Refrigerate: Cool soup completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stovetop over medium-low, stirring often. Add a splash of broth or milk if it thickens up. (Potato soup loves to do that.)

Freeze: You can freeze it, but dairy and potatoes may get a little grainy. If you want the best texture, freeze the soup before stirring in Greek yogurt. Thaw overnight in the fridge and reheat slowly, then add yogurt off heat at the end.

Toppings: Store toppings separately so bacon stays crisp and herbs stay fresh.

Common Questions

What makes this potato soup “light”?

Instead of heavy cream and lots of butter, this version uses broth + milk for the base and Greek yogurt stirred in off heat for a creamy finish. You still get that loaded potato soup feel, just with a fresher, less heavy bite.

Do I have to blend the soup?

No, but it helps. Blending 2 cups of the soup (or using an immersion blender for a few pulses) thickens it naturally without extra cream. If you like it chunky, blend less. If you like it smoother, blend more.

What potatoes work best?

Yukon Gold are my favorite here because they turn creamy and buttery-tasting. Russets also work and make it thicker, but they can break down more.

Can I make it vegetarian?

Yep. Skip the bacon, use vegetable broth, and add extra smoked paprika plus a pinch of cumin for that savory depth. For topping crunch, try roasted chickpeas or crispy fried onions.

How do I keep Greek yogurt from curdling?

Two rules: turn off the heat before adding it, and temper the yogurt by whisking in a spoonful of hot soup first, then stir the mixture back into the pot.

Can I adjust the thickness?

Absolutely. Potatoes vary and so do people’s “ideal soup” standards. If it feels too thick, add a splash of broth (or milk) until it lands where you want it.

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 soup pot or Dutch oven (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or spatula
Measuring cups and spoons
Blender (standard blender) or immersion blender
Ladle

I started making this soup after one too many “loaded potato soup” nights that ended with me needing a nap I did not schedule. I still wanted the bacon, the cheddar, and that cozy potato vibe, but I wanted it to taste a little more alive. So I started sneaking in herbs, cutting the dairy back, and leaning on Yukon Golds to do the creamy work. The lemon at the end was the real lightbulb moment. It should not taste overtly lemony. It just makes everything taste like you actually seasoned it on purpose.

Light Loaded Potato Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

4 slices bacon, chopped (optional, but very on brand)
1 medium yellow onion, diced
2 celery stalks, diced
3 cloves garlic, minced
2 pounds Yukon Gold potatoes, scrubbed and cut into 3/4-inch chunks
4 cups low-sodium chicken broth (or vegetable broth), plus more as needed
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup milk (2% recommended)
3/4 cup plain Greek yogurt (2% or whole)
1 tablespoon fresh lemon juice (about 1/2 lemon)
2 tablespoons chopped fresh dill or parsley (plus more for topping)

Loaded toppings (pick your favorites)

1 cup shredded sharp cheddar
Sliced green onions or chives
Reserved crispy bacon (from the 4 slices)
Sour cream (optional if you want it more classic)

Instructions

Crisp the bacon (optional): Set a large pot over medium heat. Add chopped bacon and cook until crisp, 6 to 8 minutes. Transfer bacon to a paper-towel-lined plate. Leave about 1 tablespoon of drippings in the pot and pour off the rest. (If skipping bacon, add 1 tablespoon olive oil instead.)
Sauté the aromatics: Add onion and celery to the pot. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add garlic and cook 30 seconds, just until fragrant.
Build the soup: Add potatoes, broth, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer. Cook until potatoes are very tender, 15 to 18 minutes. Keep the simmer gentle and stir once in a while so nothing thinks about sticking.
Add milk near the end: Stir in the milk and simmer 3 to 5 minutes, just to warm through.
Thicken it your way: Scoop out about 2 cups of soup (mostly potatoes and broth) and blend until smooth, then stir it back in. Or use an immersion blender for 5 to 10 quick pulses right in the pot. You want creamy with some chunks, not baby food.

Blender safety note: If using a standard blender, do not fill it more than halfway with hot soup. Vent the lid (or remove the center cap and cover with a towel), then blend in batches.
Add the creamy finish without curdling: Turn off the heat. In a bowl, whisk the Greek yogurt with a ladle of hot soup to temper it, then stir the mixture back into the pot.
Make it bright and herbal: Stir in lemon juice and chopped dill or parsley. Taste and adjust salt and pepper. If it is thicker than you like, add a splash of extra broth until it behaves.
Serve loaded: Ladle into bowls and top with cheddar, green onions, and the reserved crispy bacon. Finish with extra herbs and black pepper to taste.

Nutrition information is estimated.

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