There is nothing quite like a steaming bowl of Loaded Potato Soup to soothe the soul after a long, demanding day. This recipe offers a velvety texture and a rich, complex flavor profile that satisfies the deepest cravings for comfort food. Unlike traditional versions that rely on heavy creams and processed thickeners, my version focuses on whole-food ingredients that nourish your body from the inside out.
You will find that this Loaded Potato Soup balances the earthiness of organic potatoes with the brightness of fresh herbs and the savory depth of clean proteins. Every spoonful provides a harmonious blend of macronutrients, ensuring you feel energized rather than sluggish. I have designed this recipe to be a cornerstone of your wellness journey, proving that indulgence and health can exist in perfect synergy.
Why You’ll Love This Loaded Potato Soup
- Nutrient-Dense Comfort: This recipe swaps refined fats for high-quality, anti-inflammatory alternatives, making the Loaded Potato Soup a vitamin-rich powerhouse.
- Simple One-Pot Method: You can prepare this entire meal in a single large pot, which minimizes cleanup and saves valuable time during busy weeknights.
- Unmatched Texture: By blending half of the potatoes and leaving the rest chunky, you achieve a thick, creamy consistency without needing excess flour or cornstarch.
- Customizable Wellness: Whether you follow a gluten-free, paleo, or vegetarian lifestyle, this Loaded Potato Soup adapts easily to your specific dietary needs.
Ingredients You’ll Need
| Ingredient | Quantity | Benefit |
| Organic Yukon Gold Potatoes | 3 lbs | High in potassium and Vitamin C for immune support. |
| Pasture-Raised Bacon | 6 slices | Provides clean protein and essential healthy fats. |
| Grass-Fed Bone Broth | 4 cups | Rich in collagen for gut health and joint support. |
| Greek Yogurt (Plain) | 1 cup | A probiotic-rich alternative to sour cream for creaminess. |
| Leeks (White/Light Green parts) | 2 large | Prebiotic fibers that feed beneficial gut bacteria. |
| Garlic Cloves | 4 minced | Contains allicin for natural antimicrobial properties. |
| Organic Grass-Fed Cheddar | 1 cup shredded | A source of calcium and Vitamin K2. |
| Fresh Chives | 1/4 cup chopped | Adds a fresh, detoxifying antioxidant boost. |
| Sea Salt and Black Pepper | To taste | Essential minerals and piperine for nutrient absorption. |
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
Creating a Loaded Potato Soup that fits your unique bio-individuality is simple with a few strategic swaps. If you prefer a dairy-free lifestyle, you can easily replace the Greek yogurt with full-fat coconut milk or a homemade cashew cream. For the cheese, nutritional yeast offers a wonderful “cheesy” flavor while providing a significant dose of B vitamins.
Furthermore, those looking to lower the carbohydrate content can substitute half of the potatoes with cauliflower florets. This modification maintains the creamy bulk of the Loaded Potato Soup while increasing the fiber content and reducing the glycemic load. If you are a vegetarian, simply omit the bacon and use a high-quality vegetable mineral broth instead of bone broth.
To keep that smoky flavor profile, consider adding a teaspoon of smoked paprika or a drop of liquid smoke to your mirepoix. Additionally, you can experiment with different herbs like rosemary or thyme to shift the flavor towards a more earthy, medicinal profile. Always remember that the quality of your substitutes determines the final nutritional value of your Loaded Potato Soup.
Creating a Loaded Potato Soup that fits your unique bio-individuality is simple with a few strategic swaps. Consider trying our Loaded Potato Ranch Chicken Casserole for a different yet equally comforting take on loaded potatoes.
Step-by-Step Instructions
- Prepare the Protein: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped pasture-raised bacon and cook until it becomes perfectly crisp. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving about two tablespoons of the rendered fat in the pot.
- Sauté the Aromatics: Add the sliced leeks to the bacon fat. Sauté them for about 5 to 7 minutes until they become soft and translucent. Add the minced garlic during the last minute of cooking to prevent burning, as burnt garlic can turn your Loaded Potato Soup bitter.
- Simmer the Potatoes: Pour in the cubed Yukon Gold potatoes and the bone broth. Ensure the liquid completely covers the potatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- The Blending Process: To achieve that signature Loaded Potato Soup texture, use an immersion blender directly in the pot. Blend about half of the soup until smooth, leaving the remaining half of the potatoes in whole chunks for a rustic feel. If you do not have an immersion blender, transfer two cups of the soup to a standard blender, process until smooth, and stir it back into the pot.
- Incorporate the Creaminess: Turn off the heat. Stir in the Greek yogurt and half of the shredded grass-fed cheddar cheese. Whisk gently until the cheese has melted and the yogurt is fully incorporated. The residual heat will create a luxurious, silky finish without curdling the dairy.
- Final Seasoning: Taste your Loaded Potato Soup and add sea salt and freshly cracked black pepper. Adjust the seasoning according to your preference, keeping in mind that the bacon and cheese already contribute a level of saltiness.
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with the reserved crispy bacon, the remaining cheddar cheese, and a generous sprinkle of fresh chives. Serve immediately while the flavors are vibrant and the temperature is inviting.
Pro Tips for Success
To master the art of the Loaded Potato Soup, you must pay attention to the type of potato you select. I highly recommend Yukon Gold potatoes because their naturally waxy and buttery texture creates a much smoother consistency than starchy Russets. Additionally, never skip the step of sautéing your leeks and garlic; this foundational layer of flavor builds the “umami” that makes the soup feel truly “loaded.” Another technical tip involves the temperature of your dairy.
Before adding the Greek yogurt to your Loaded Potato Soup, let it sit at room temperature for a few minutes. Adding cold yogurt to a boiling liquid can cause it to separate. Furthermore, if you find your soup is too thick after blending, simply whisk in an extra half-cup of bone broth until you reach your desired consistency.
For an even deeper flavor, try roasting the garlic cloves in the oven before mashing them into the broth. This adds a sweet, caramelized note that elevates the entire dish. Finally, always use fresh herbs for garnishing, as the volatile oils in fresh chives provide a necessary contrast to the richness of the Loaded Potato Soup.
To master the art of the Loaded Potato Soup, you must pay attention to the type of potato you select. Once you’ve perfected your soup, why not explore these Loaded Baked Potatoes Bacon Cheddar that highlight the same delicious ingredients?
Storage & Reheating Tips
Properly storing your Loaded Potato Soup ensures that you can enjoy high-quality leftovers for days. Allow the soup to cool completely to room temperature before transferring it into airtight glass containers. Glass is preferable to plastic as it does not leach chemicals and keeps the flavor pure.
You can store the soup in the refrigerator for up to four days. When you are ready to reheat, place the desired portion in a small saucepan over medium-low heat. Stir frequently to maintain the emulsion and prevent the bottom from scorching.
If the Loaded Potato Soup has thickened too much in the fridge, add a splash of broth or water to loosen it up. I do not recommend freezing this soup if it contains a high amount of dairy, as the texture can become grainy upon thawing. However, if you must freeze it, do so before adding the Greek yogurt and cheese. Simply add those fresh components during the reheating process to maintain the velvety integrity of your Loaded Potato Soup.
What to Serve With This Recipe
While this Loaded Potato Soup is a complete meal on its own, pairing it with the right side dishes can enhance the dining experience. I recommend a crisp, bitter green salad featuring arugula or radicchio. The bitterness of these greens cuts through the richness of the potatoes and dairy perfectly.
A simple lemon-tahini dressing provides a bright acidity that cleanses the palate between bites of the Loaded Potato Soup. Additionally, roasted Brussels sprouts with a balsamic glaze offer a wonderful textural contrast. The charred edges of the sprouts mimic the smokiness of the bacon in the soup.
If you feel you need a bit more crunch, consider serving a side of grain-free seed crackers or a slice of toasted sourdough made from ancient grains. These options provide a satisfying “dip” for your Loaded Potato Soup without compromising your commitment to clean eating. For a truly energizing meal, follow your soup with a warm cup of ginger tea to aid digestion and soothe the stomach.
While this Loaded Potato Soup is a complete meal on its own, pairing it with the right side dishes can enhance the dining experience. For a tasty complement, try serving it alongside our Classic Beef Meatballs for a fulfilling and hearty dinner.
FAQs
Can I make this Loaded Potato Soup in a slow cooker?
Yes, you can certainly adapt this Loaded Potato Soup for a slow cooker. Simply place the raw potatoes, aromatics, and broth in the crockpot and cook on low for 6 to 8 hours. Once the potatoes are soft, follow the blending and dairy-incorporation steps as outlined in the original recipe. This is an excellent way to have a nutrient-dense meal waiting for you when you return home.
Is Loaded Potato Soup healthy for weight loss?
This specific version of Loaded Potato Soup is designed with weight management in mind. By using Greek yogurt instead of heavy cream and focusing on fiber-rich Yukon Golds, we create a high-satiety meal. The protein from the bone broth and bacon helps keep you full for longer, reducing the urge to snack later. However, as with all foods, portion control remains key to maintaining a balanced caloric intake.
How do I thicken the soup without using flour?
The best way to thicken your Loaded Potato Soup without refined flour is to use the potatoes themselves. By blending a portion of the cooked potatoes, the natural starches release and create a thick, creamy base. Alternatively, you can mash a small amount of white beans and stir them into the broth. This not only thickens the Loaded Potato Soup but also adds an extra boost of fiber and plant-based protein.
Loaded Potato Soup is a beloved dish that showcases the comforting flavors of potatoes combined with rich toppings like cheese, bacon, and chives. This creamy soup can be easily customized to fit various dietary needs and preferences, making it a favorite among many food enthusiasts. For more information, you can read about its delicious variations through this article on potato soup.
Nutrition Information (per serving)
| Metric | Amount |
| Calories | 320 kcal |
| Protein | 18g |
| Total Fat | 12g |
| Carbohydrates | 34g |
| Fiber | 5g |
| Sugar | 4g |
Loaded Potato Soup
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Gluten Free, Paleo, Vegetarian Options
Description
This Loaded Potato Soup offers a velvety texture and rich flavor, focusing on whole-food ingredients. It combines organic potatoes, fresh herbs, and clean proteins for a nutritious comfort food.
Ingredients
3 lbs Organic Yukon Gold Potatoes
6 slices Pasture-Raised Baco
4 cups Grass-Fed Bone Broth
1 cup Greek Yogurt (Plain)
2 large Leeks (White/Light Green parts)
4 cloves Garlic (minced)
1 cup Organic Grass-Fed Cheddar (shredded)
1/4 cup Fresh Chives (chopped)
Sea Salt and Black Pepper (to taste)
Instructions
- Prepare the Protein: In a large pot, cook the chopped bacon until crisp, then remove and set aside
- Sauté the Aromatics: Add sliced leeks to the bacon fat and sauté until soft, then add minced garlic
- Simmer the Potatoes: Add cubed potatoes and bone broth, bring to a boil, cover, and simmer until potatoes are tender
- The Blending Process: Use an immersion blender to blend half of the soup until smooth
- Incorporate the Creaminess: Stir in Greek yogurt and half the cheddar cheese off the heat
- Final Seasoning: Adjust salt and pepper to taste
- Garnish and Serve: Top with reserved bacon, remaining cheese, and fresh chives before serving
Notes
Swap the Greek yogurt for coconut milk for a dairy-free option.
To thicken the soup, blending potatoes is key.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 20mg