This is comfort food overload. This lightened up version of loaded cheesy potato soup is perfect for any meal and is so deliciously satisfying.
The soup is made with a few substitutions to your typical potato soup recipe and elevated with some additional flavor-packed ingredients.
This might just become your new favorite go-to soup recipe not only for the colder weather, but all of the time.
Loaded potato soup details
It’s cheesy, potato-y, bacon-y, and is everything you could want on a Sunday afternoon while watching football (or Fixer Upper). It’s literally all of my Midwestern roots scooped into one giant bowl with more cheese and bacon on top.
And the silly thing about it, is I actually lightened up this Loaded Cheesy Potato Soup quite a bit.
How to lighten-up potato soup
- Nix the heavy cream and swap in evaporated milk – a trick for making creamy and thick soups without all the cream
- Cut back on the amount of dairy in general and use a few cups of stock, which adds a ton of flavor but lightens it a bit
- Add some delicious secret seasonings like celery salt, dry mustard and fresh lemon juice – if you don’t have these on hand, do itttttt
- Keep the skins on the potatoes for more fiber and to eliminate the annoying step of peeling potatoes – you’re welcome
- Don’t add 4 cups of cheese, even though I want to (2 1/2 does the trick)
Looking for more soupspiration? Grab my soups ecookbook.
Just a FYI, though: I don’t not use heavy cream. I love it. I just don’t think it needs to be used in this soup to make it creamy and comforting and delish. That’s all.
Clearly. If you love soups as much as I do, check out my digital cookbook: The Simple Soups eCookbook!Print
Loaded Cheesy Potato Soup
This lightened up version of loaded cheesy potato soup is the perfect comfort food for any meal and is so deliciously satisfying.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hr
- Yield: 8 servings 1x
- Category: Soup
- Method: Oven, Stovetop
- Cuisine: American
- 4 slices uncured bacon, chopped
- 1 medium yellow onion, peeled and diced
- 5 cups diced Yukon gold potatoes (from about 5 medium potatoes)
- 3 cloves garlic, peeled and minced
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery salt
- ½ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 4 cups unsalted vegetable stock
- 1 cup milk
- 1 ½ cups shredded mild or white cheddar cheese
- 1 cup shredded sharp cheddar cheese, divided
- Juice of ½ medium lemon
- 3 medium green onions, thinly sliced (optional)
- Heat a Dutch oven or stock pot to medium. Add the chopped bacon and cook 8-10 minutes, stirring frequently, until browned and crisp. Use a slotted spoon to transfer it to a paper towel-lined plate.
- Add the onion to the pot and sauté 4-5 minutes, until soft. Add potatoes, reduce heat to low and cook 5-7 minutes with the lid on, stirring occasionally. Add the garlic, salt, black pepper, celery salt, ground mustard and cayenne pepper and saute 30-60 seconds. Stir in the flour.
- Whisk in the stock and bring to a simmer for about 15-20 minutes, until potatoes are soft. Stir in the milk and bring to a simmer about 3-4 minutes, until thickened. Remove from the heat and stir in the mild or white cheddar cheese and half of the sharp cheddar cheese until melted. Use a potato masher to mash the soup until about half of the potatoes are mashed. Stir in lemon juice. Taste and adjust seasoning, if necessary.
- Serve the soup topped with the cooked bacon, the remaining sharp cheddar cheese and green onion (if using).
*Any potato works for this recipe. If you use reds, leave the skin on. If you use russet, peel them first.
- Serving Size: 1/8 of recipe
- Calories: 258
- Sugar: 5 g
- Sodium: 591 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 42 mg
Keywords: potato soup, potato, potatoes, soup, cheesy potato, bacon, comfort food