Low Fat Loaded Baked Potato Soup

Indulge in comforting warmth without the guilt with this Low Fat Loaded Baked Potato Soup—a lighter twist on a beloved classic. Packed with creamy baked russet potatoes, sautéed onions, and a velvety base made from 1% milk and nonfat Greek yogurt, this soup delivers rich, satisfying flavor while keeping calories in check. Topped with reduced-fat cheddar cheese, crispy turkey bacon, and vibrant green onions, every spoonful is a burst of loaded potato goodness. Perfect for busy weeknights, this one-pot wonder comes together in under an hour, making it both convenient and heartwarming. Whether you’re seeking a cozy meal or a healthy option that doesn’t skimp on flavor, this recipe is a must-try.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium (about 2 pounds) Russet potatoes
• 1 medium Yellow onion
• 3 large Garlic cloves
• 4 cups Low-sodium chicken or vegetable broth
• 2 cups 1% milk
• 1 cup Greek yogurt (plain, nonfat)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.75 cup Cheddar cheese (reduced-fat, shredded)
• 3 stalks Green onions
• 4 slices Turkey bacon (cooked and crumbled)
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Use a fork to poke a few holes in each potato, then bake them directly on the oven rack for 45-50 minutes, or until tender. Allow them to cool before peeling and cutting into small cubes or mashing slightly.

Step 2

While the potatoes bake, dice the yellow onion and mince the garlic cloves. Thinly slice the green onions, separating the white and green parts.

Step 3

Heat a large pot over medium heat and add the olive oil. Sauté the diced yellow onion and the white parts of the green onions until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the low-sodium chicken or vegetable broth to the pot and stir. Reduce the heat to low and stir in the baked potato cubes or mash.

Step 5

Using an immersion blender or transferring in batches to a blender, puree the soup base until smooth or slightly chunky, depending on your preferred texture. Return the soup to the pot if blended separately.

Step 6

Add the 1% milk, Greek yogurt, salt, and black pepper to the soup, stirring until well combined. Simmer over low heat for 10 minutes, stirring occasionally.

Step 7

Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with shredded reduced-fat cheddar cheese, crumbled turkey bacon, and the green parts of the sliced green onions.

Nutrition Facts

Serving size	(5643.5g)

Amount per serving	% Daily Value*
Calories	4680.1

Total Fat 57.2g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 121.7mg	0%
Sodium 5195.0mg	0%
Total Carbohydrate 868.0g	0%
Dietary Fiber 66.9g	0%
Total Sugars 84.0g
Protein 194.4g	0%

Vitamin D 99.6IU	0%
Calcium 2112.5mg	0%
Iron 44.9mg	0%
Potassium 22235.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.8%

Protein: 16.3%

Carbs: 72.9%