Save My neighbor knocked on my door last March wearing a green sweater, holding a pot of soup that smelled like every comfort food memory at once. She'd made this loaded baked potato soup for St. Patrick's Day and insisted I try it, warning me it was the kind of recipe that sneaks up on you—one spoonful and suddenly you're ladling thirds into a bowl. That afternoon taught me that sometimes the best dishes aren't fancy or complicated; they're just honest, warm, and exactly what you didn't know you needed.
I made this for my book club on a rainy Tuesday, thinking it would be a simple side to go with salad. One person asked for the recipe before they'd even finished their bowl, and by the end of the evening, I was texting it to three different people while they sat at my kitchen table spooning up the last bites. That's when I realized: this soup has that quiet magic where people feel genuinely cared for, like you spent hours on it instead of just 45 minutes.
Ingredients
- Yukon Gold potatoes (1.5 lbs, peeled and diced): These waxy potatoes hold their shape beautifully and have a naturally buttery flavor that makes the soup taste richer than it actually is.
- Yellow onion (1 medium, finely chopped): The base of everything—sauté it until it's soft and just starting to turn golden, and you've already built half the flavor foundation.
- Garlic (2 cloves, minced): Don't skip this tiny step; it transforms a simple soup into something with actual depth and warmth.
- Celery (2 stalks, diced): Often overlooked, but it adds a subtle savory note that keeps people from guessing exactly what they're tasting.
- Low-sodium vegetable broth (4 cups): The liquid backbone—use good broth here because it really shows up in the final taste.
- Low-fat milk (1 cup): This keeps the soup creamy without heavy cream, and it actually lets the potato flavor shine through.
- Greek yogurt (1/2 cup): The secret weapon for creaminess and tang; it adds depth without being obvious about it.
- Reduced-fat sharp cheddar (1/2 cup shredded): Sharp cheddar gives real flavor in a smaller amount, so you get that loaded baked potato taste without going overboard.
- Turkey bacon (4 slices, cooked and crumbled): The crispy, smoky topping that makes people say yes to a second bowl.
- Green onions (2 stalks, thinly sliced): Fresh and bright on top—they cut through the richness and add a little color that matters.
- Kosher salt and black pepper: Season as you taste; these amounts are a starting point, not a final word.
- Smoked paprika and dried thyme (1/4 tsp each, optional): The paprika adds a whisper of smoke that makes people think you've been cooking all day, while thyme ties everything to comfort.
Instructions
- Start with the bacon:
- Cook it over medium heat in your soup pot until the edges curl and it smells impossibly good—that's when you know it's crispy. Remove it to a paper towel, crumble it once it cools, and leave just a teaspoon of fat in the pot (most of us use way too much).
- Build your aromatics:
- Add the chopped onion and celery to that tiny bit of bacon fat and let them soften for about 3-4 minutes, stirring occasionally. The pot should smell warm and inviting by the time you add the garlic—cook that for just one more minute so it doesn't taste raw.
- Add the potatoes and broth:
- Stir in your diced potatoes, the salt, pepper, smoked paprika if you're using it, and the thyme, then pour in all that broth. Bring it to a boil, then turn it down to a simmer, cover it, and let it bubble gently for 15-20 minutes until the potatoes are so soft they break apart when you touch them with a spoon.
- Blend to creamy perfection:
- This is where the magic happens—use an immersion blender right in the pot, pulsing it until about half the soup is smooth but you still see chunks of potato floating around. If you don't have an immersion blender, carefully pour half the soup into a regular blender, blend it, and pour it back in.
- Finish with dairy and cheese:
- Stir in the milk, Greek yogurt, and shredded cheddar, heating it all gently until the cheese melts and disappears into the creaminess. Never let it boil at this point or you'll break the creamy texture—just keep it warm and stirring for a minute or two.
- Taste and adjust:
- Grab a spoon and taste it. Does it need more salt? More pepper? A tiny pinch more thyme? This is the moment to make it exactly what you want.
- Serve with all the toppings:
- Ladle the soup into bowls and pile on the crispy bacon, fresh green onions, and an extra sprinkle of cheese if you want to be generous. Serve it with crusty bread if you have it.
Save There's something about serving soup that makes people relax immediately—maybe it's the warmth of the bowl in their hands or the permission to slow down that comes with it. I watched my dad take a spoonful of this, pause, and then just smile at the bowl like he'd found something he didn't know he was missing. That moment right there is why I keep making it.
Making It Your Own
This soup is honestly a canvas if you want it to be. I've added roasted jalapeños for heat on one particularly bold Tuesday, and a friend of mine stirs in a splash of hot sauce every single time she makes it. The base is so solid that it welcomes whatever you want to throw at it—extra bacon, a handful of fresh spinach stirred in at the end, even a drizzle of truffle oil if you're feeling fancy. The beauty is that it stays true to itself no matter what you add.
Storage and Reheating
This soup freezes beautifully for up to three months in an airtight container, though you might want to leave the bacon and green onions off until you're ready to eat it—they taste fresher that way. When you reheat it, do it gently over medium-low heat, stirring occasionally and maybe adding a splash of milk if it's thickened up too much. It actually tastes better the next day, like the flavors have had time to settle in and get comfortable with each other.
Perfect Pairings and Occasions
I serve this on St. Patrick's Day obviously, but honestly it works year-round—on cold February nights, alongside a simple green salad in spring, or even as a starter at dinner parties when you want to set a tone of comfort and ease. It pairs perfectly with crusty whole-grain bread for soaking up every last drop, and it's the kind of soup that makes people feel looked after without you having to make a fuss about it. Pair it with a crisp salad, a glass of something cold, and you've got a meal that feels both nourishing and indulgent, which might be the whole point.
- Serve it with thick-cut whole grain bread for dipping and soaking up every last spoonful of creamy goodness.
- A simple arugula or spinach salad alongside cuts through the richness perfectly and adds a bright finish to the meal.
- Save the bacon and green onion toppings until the last moment so they stay crispy and fresh against the warm soup.
Save This soup reminds me that sometimes the best food is the kind that makes people linger at the table a little longer, that tastes like someone cares. Make it once, and you'll understand why it shows up on my menu again and again.
Recipe Questions
- → Can I make this soup vegetarian?
Yes, simply omit the bacon or substitute with plant-based bacon alternatives to keep it vegetarian-friendly.
- → What type of potatoes work best?
Yukon Gold potatoes are recommended for their creamy texture and ability to hold shape during cooking.
- → How can I adjust the soup for a creamier texture?
Partially blending the soup leaves some chunks for texture, but blending more fully or adding half-and-half can make it creamier.
- → What are some suitable toppings?
Crumbled bacon or turkey bacon, sliced green onions, and a sprinkle of reduced-fat sharp cheddar cheese work well as toppings.
- → Is this soup gluten-free?
Yes, as long as you use certified gluten-free broth and ingredients, the soup remains gluten-free.
- → Can I prepare this soup in advance?
Yes, it can be made ahead of time and reheated gently to retain its creamy texture and flavors.
