Save There's something about March that makes me crave comfort food with a festive twist, and this soup became my answer to wanting something hearty without the heaviness. A friend brought this to a St. Patrick's Day gathering years ago, and I watched people go back for thirds—including my notoriously picky cousin. What got me wasn't just how creamy it was, but how she'd managed to capture that loaded baked potato magic while keeping things surprisingly light. I asked for the recipe that night, tweaked it a few times in my kitchen, and now it's my go-to when the weather won't cooperate and I need something that feels like a hug.
I made this for my sister during a surprise visit when she was going through a rough patch, and we ended up sitting at my kitchen counter for two hours just talking while we ate bowl after bowl. She kept saying it tasted exactly like the loaded baked potatoes from this Irish pub we'd visited years ago, and I realized that's when I knew the recipe had truly landed—it transported her somewhere good.
Ingredients
- Yukon Gold potatoes, 1.5 lbs (680 g), peeled and diced: These waxy potatoes hold their shape beautifully while cooking and develop a naturally creamy texture when partially blended, unlike starchy varieties that get gluey.
- Yellow onion, 1 medium, finely chopped: The sweeter, milder foundation of the soup—finely chopping it helps it melt into the broth quickly.
- Garlic, 2 cloves, minced: Added after the onions soften so it doesn't burn, giving you that subtle savory depth without harshness.
- Celery, 2 stalks, diced: Often overlooked, but it rounds out the vegetable flavor and adds a gentle earthiness that makes everything taste more complex.
- Low-sodium vegetable broth, 4 cups (1 liter): The backbone of the soup—low-sodium lets you control the salt and taste the actual potato flavor underneath.
- Low-fat milk, 1 cup (240 ml): Keeps the soup creamy without excessive calories; if you want richer results, swap half of this for half-and-half.
- Plain Greek yogurt, 1/2 cup (120 ml), 2% or nonfat: This is the secret to creaminess without cream—it adds tang and body while keeping things lighter than traditional loaded potato soups.
- Reduced-fat sharp cheddar cheese, 1/2 cup (60 g), shredded: Sharp cheddar has more flavor punch than mild, so you need less of it to get that loaded baked potato taste.
- Turkey bacon or center-cut bacon, 4 slices, cooked and crumbled: The smoky, salty topping that makes people's eyes light up when they see it—don't skip this even if you're watching calories, because a little goes a long way in flavor.
- Green onions, 2, thinly sliced: The fresh, bright contrast that lifts the richness and makes each spoonful feel less heavy.
- Kosher salt, 1/2 tsp plus more to taste: Kosher salt dissolves better than table salt and gives you more control over seasoning as you go.
- Freshly ground black pepper, 1/2 tsp: Freshly cracked makes all the difference—it's peppery instead of stale and dusty.
- Smoked paprika, 1/4 tsp, optional: If you use it, you get a subtle campfire quality that ties everything to those loaded baked potato vibes.
- Dried thyme, 1/4 tsp: A gentle herbal note that feels Irish without being obvious about it.
Instructions
- Cook the bacon until it's crispy:
- In a large soup pot or Dutch oven over medium heat, lay out your bacon slices and let them go until the edges curl and darken. Once they're done, transfer them to a paper towel-lined plate, crumble them up, and set them aside—this gives you that salty, smoky foundation to anchor everything else.
- Build your aromatic base with onion and celery:
- Leave just about a teaspoon of bacon fat in the pot (you want flavor, not grease), then add your finely chopped onion and celery. Sauté for 3 to 4 minutes, stirring occasionally, until they're softened and turning translucent—this is when your kitchen smells absolutely incredible.
- Add garlic and let it bloom:
- Once the onion and celery are soft, stir in your minced garlic and cook for just 1 minute more—any longer and it starts to burn, any shorter and you miss that aromatic moment.
- Combine potatoes, seasonings, and broth:
- Stir in your diced potatoes along with the salt, pepper, paprika (if using), and thyme, then pour in all 4 cups of vegetable broth. You want the liquid to cover the potatoes by a couple of inches.
- Bring to a boil, then simmer gently:
- Let it come to a rolling boil, then reduce the heat so it's bubbling gently—cover with a lid and let it cook for 15 to 20 minutes until you can easily pierce the potatoes with a fork. They should be tender but not falling apart.
- Partially blend for the perfect texture:
- This is where the magic happens—use an immersion blender to blend about half the soup directly in the pot, leaving the rest chunky. If you don't have an immersion blender, transfer half the soup to a regular blender, pulse it until smooth, then stir it back into the pot.
- Add dairy and cheese gently:
- Stir in your milk, Greek yogurt, and shredded cheddar cheese, keeping the heat at medium or slightly lower—you want it hot enough to melt the cheese but not so hot that it boils, which can separate the yogurt and make everything grainy. Taste and adjust seasoning as needed.
- Serve and celebrate:
- Ladle the soup into bowls and top each one generously with your crumbled bacon, a sprinkle of green onions, and an extra pinch of cheddar if you're feeling it.
Save What surprised me most about this soup is how often people ask me if it's actually healthy, since it tastes so indulgent. That moment of realizing comfort food doesn't have to come with guilt attached—that's when this recipe stopped being just dinner and became something I genuinely cared about sharing.
Why Greek Yogurt Changes Everything
Most loaded potato soups rely on heavy cream or loads of butter to get that velvety mouthfeel, but Greek yogurt does it with a fraction of the calories and actually adds a subtle tang that makes the potato flavor pop. I was skeptical the first time I tried it, honestly thinking it would taste too tangy or yogurt-forward, but it completely dissolves into the soup when you treat it right. The trick is adding it toward the end of cooking and keeping the temperature gentle—treat it with respect and it becomes invisible magic.
Customizing Your Bowl
The beautiful thing about this soup is that it's a platform for your preferences rather than a rigid formula. You can make it vegetarian by swapping the bacon for crispy chickpeas or smoked mushrooms, or go richer by using half-and-half instead of part of the milk if you're in the mood for something more decadent. Some people love a dash of hot sauce stirred in for heat, others add fresh dill or a sprinkle of caraway seeds to lean into the Irish flavors more deliberately, and I've even seen someone top it with crispy sage instead of green onions.
Timing and Make-Ahead Wisdom
This soup comes together in under an hour, but it also gets better the next day once the flavors have mingled overnight in the fridge. Make the whole pot, store it in airtight containers, and reheat gently on the stove over medium-low heat, stirring occasionally—if it seems too thick after a day, just thin it with a splash of milk. The components that really shine are best added fresh, though, so always top with bacon and green onions right before serving rather than stirring them in.
- If you're prepping for a group, you can dice all your vegetables the night before and store them in the fridge, which cuts your actual cooking time down to about 20 minutes.
- Freeze leftovers in individual portions and you've got emergency comfort food ready whenever you need it.
- This soup goes beautifully with crusty whole-grain bread or alongside a simple green salad if you want to round out the meal.
Save Whether you're celebrating St. Patrick's Day or just need a reason to gather people around a warm bowl, this soup has a way of turning an ordinary Tuesday into something that feels special. There's something about feeding people something that tastes this good while actually being lighter than they expected—it's the kind of small victory that reminds you why cooking matters.
Recipe FAQ
- → Can I make this soup vegetarian?
Yes, simply omit the bacon or use plant-based alternatives to keep it vegetarian without compromising flavor.
- → What type of potatoes work best?
Yukon Gold potatoes are ideal for their creamy texture and buttery flavor that enrich the soup.
- → How do I achieve a creamy yet chunky texture?
Partially blend the soup, leaving some potato chunks for a satisfying body and bite.
- → Can I prepare this ahead of time?
Yes, the soup stores well refrigerated and flavors develop further when reheated gently.
- → What toppings complement the flavors?
Crumbled turkey bacon, sliced green onions, and extra shredded cheddar enhance richness and add texture.
