St. Patricks Loaded Potato Soup (Print View)

Creamy soup featuring potatoes, cheddar, and savory toppings with an Irish-American twist.

# Components:

→ Potatoes

01 - 1.5 lbs Yukon Gold potatoes, peeled and diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup low-fat milk
07 - 0.5 cup plain Greek yogurt, 2% or nonfat

→ Cheeses

08 - 0.5 cup reduced-fat shredded sharp cheddar cheese

→ Toppings

09 - 4 slices turkey bacon or center-cut bacon, cooked and crumbled
10 - 2 green onions, thinly sliced

→ Seasonings

11 - 0.5 teaspoon kosher salt, plus more to taste
12 - 0.5 teaspoon freshly ground black pepper
13 - 0.25 teaspoon smoked paprika, optional
14 - 0.25 teaspoon dried thyme

# Directions:

01 - In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove, crumble, and set aside. Discard most bacon fat, leaving about 1 teaspoon in the pot.
02 - Add onion and celery to the pot. Sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in diced potatoes, salt, pepper, smoked paprika, and thyme. Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes, until potatoes are fork-tender.
04 - Using an immersion blender, partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
05 - Stir in milk, Greek yogurt, and cheddar cheese. Heat gently until cheese is melted and soup is creamy—do not boil. Taste and adjust seasoning if needed.
06 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and an extra sprinkle of cheddar if desired.

# Expert Advice:

01 -
  • It tastes decadent and loaded but keeps you feeling light because the Greek yogurt and milk replace the usual heavy cream.
  • This soup comes together faster than you'd think, making it perfect for weeknight dinners or last-minute gatherings.
  • The partial blending trick gives you that creamy dream texture without losing the comforting chunks of potato you actually want to bite into.
02 -
  • Don't let the soup boil after you add the milk and yogurt—they're delicate and can break, leaving you with separated, grainy soup instead of silky smooth comfort.
  • The Greek yogurt trick is game-changing; it gives you that creamy richness without the heaviness, and it actually tastes better the next day when the flavors deepen.
03 -
  • If you want extra richness, swap half the milk for half-and-half, but honestly the Greek yogurt version tastes better and doesn't leave you feeling weighed down.
  • Cook your bacon first thing, then use that small amount of fat to sauté your vegetables—it saves a step and gives you more flavor than starting from scratch.
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