St Patricks Loaded Potato Soup (Printer View)

A comforting bowl combining Yukon Gold potatoes, cheddar, and savory bacon for warm, satisfying flavors.

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

# Method:

01 - In a large soup pot or Dutch oven, cook bacon over medium heat until crispy. Remove, crumble, and set aside. Discard most bacon fat, leaving approximately 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 longer.
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 reaches creamy consistency. Do not boil. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Top each serving with crumbled bacon, sliced green onions, and an additional sprinkle of cheddar cheese if desired.

# Expert Advice:

01 -
  • It tastes indulgent but won't weigh you down: Greek yogurt and reduced-fat cheese give you that luxurious creaminess without the guilt.
  • Ready in 45 minutes flat: No complicated techniques, just simple prep and letting the stove do the work while you set the table.
  • Naturally vegetarian-friendly: Skip the bacon and you've still got a deeply satisfying soup that doesn't feel like you're missing anything.
02 -
  • Greek yogurt will split if your soup is too hot when you add it: I learned this the hard way and ended up with little flecks of separated yogurt throughout what could have been silky smooth soup—add it slowly and keep the heat gentle.
  • Don't skip the partial blending step: Totally smooth soup tastes boring and one-dimensional, but leaving some potato chunks makes it feel hearty and intentional, like you knew exactly what you were doing.
03 -
  • Cook your bacon the night before and store it in the fridge: It keeps better crispy than soft, and you'll save yourself 10 minutes when you're in a rush.
  • Use a ladle to portion the soup instead of pouring directly from the pot: This keeps everything from sloshing everywhere and gives you more control over how much you're actually serving.
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