Healthy Baked Potato Soup
There’s just something about a warm bowl of potato soup when the weather starts to cool down. 🥔🍂 I’ve been craving all the cozy fall foods lately, but I also wanted to create a soup that felt a little healthier and had a good amount of protein. And I really didn’t want to use heavy cream or make it super rich and heavy.
So I made this Healthy Baked Potato Soup with simple ingredients... and the secret is plain Greek yogurt.
It makes the soup incredibly creamy while adding a nice protein boost, without needing heavy cream or a ton of cheese. The best part? The potatoes cook **right in the soup**, so there’s no baking them ahead of time.
Why I Love This Soup
This is one of those recipes that feels like comfort food but still fits the way I like to eat.
You’ve got:
* Organic Russet potatoes for that classic potato-soup texture
* Onion & garlic for flavor
* Vegetable broth as the base
* Plain Greek yogurt for creaminess & protein
* Just ½ cup of sharp cheddar for a little cheesy goodness
* Thyme and dill for a little extra flavor
And then you can make it your own with the toppings.
Add broccoli.
Add scallions or chives.
Make it cheesier with extra cheddar.
Top it with crispy turkey bacon.
Get creative. There really isn't a wrong way to do it!
Healthy Baked Potato Soup
Creamy, comforting and protein-rich... with Greek yogurt instead of heavy cream.
*Serves: 6–8 depending on how many seconds you go up for! 😉
INGREDIENTS
* 7 medium russet potatoes, washed and chopped
* 1 tablespoon olive oil or butter
* 1 medium yellow onion, diced
* 2–3 cloves garlic, minced
* 4½–5 cups vegetable broth
* 2 cups plain Greek yogurt
* ½ cup shredded sharp cheddar cheese
* 1 teaspoon sea salt, plus more to taste
* ½ teaspoon black pepper
* ½ teaspoon garlic powder
* ½ teaspoon dried thyme
* ¼ teaspoon dried dill, plus more to taste
* Green onions or chives, for topping (optional)
* Baked turkey bacon, crumbled, for topping (optional)
HOW TO MAKE IT :
1. Sauté the onion.
Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for 5–7 minutes, until soft and lightly golden. Add the garlic and cook for another 30 seconds.
2. Add the potatoes and broth.
Add the chopped potatoes, 4½ cups of vegetable broth, salt, pepper, garlic powder, thyme and dill.
3. Simmer.
Bring everything to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are very soft.
4. Blend.
Turn off the heat and use an immersion blender directly in the pot. Blend until creamy, leaving a few small potato pieces if you like a little texture.
5. Add the Greek yogurt.
Slowly stir yogurt into the soup.
6. Add the cheese.
Stir in the shredded cheddar until melted and creamy.
7. Adjust the consistency.
If the soup is thicker than you'd like, add the remaining broth a little at a time until it reaches your preferred consistency.
8. Add your toppings and enjoy!
Taste and adjust the salt, pepper or dill if needed. Top with green onions or chives, turkey bacon and/or extra cheddar.
MAKE IT YOUR OWN
This is one of those recipes where I’d encourage you to get creative with the toppings.
Want more vegetables? Add broccoli.
Want a little freshness? Add scallions or chives.
Want it extra cheesy? Add more cheddar.
Want that classic loaded baked potato flavor? Add crispy turkey bacon or bacon.
You could even add shredded chicken if you want to bump up the protein even more. The recipe is really just a starting point.
I love recipes like this because healthy eating doesn't have to mean giving up the foods you love. Sometimes it's just about making a few simple swaps. For this soup, Greek yogurt replaces the heavy cream, the cheese is kept fairly light, and the potatoes still give you that cozy, satisfying bowl of comfort food you're craving.
Healthy comfort food really can be both. 🤍
Enjoy! xo
So I made this Healthy Baked Potato Soup with simple ingredients... and the secret is plain Greek yogurt.
It makes the soup incredibly creamy while adding a nice protein boost, without needing heavy cream or a ton of cheese. The best part? The potatoes cook **right in the soup**, so there’s no baking them ahead of time.
Why I Love This Soup
This is one of those recipes that feels like comfort food but still fits the way I like to eat.
You’ve got:
* Organic Russet potatoes for that classic potato-soup texture
* Onion & garlic for flavor
* Vegetable broth as the base
* Plain Greek yogurt for creaminess & protein
* Just ½ cup of sharp cheddar for a little cheesy goodness
* Thyme and dill for a little extra flavor
And then you can make it your own with the toppings.
Add broccoli.
Add scallions or chives.
Make it cheesier with extra cheddar.
Top it with crispy turkey bacon.
Get creative. There really isn't a wrong way to do it!
Healthy Baked Potato Soup
Creamy, comforting and protein-rich... with Greek yogurt instead of heavy cream.
*Serves: 6–8 depending on how many seconds you go up for! 😉
INGREDIENTS
* 7 medium russet potatoes, washed and chopped
* 1 tablespoon olive oil or butter
* 1 medium yellow onion, diced
* 2–3 cloves garlic, minced
* 4½–5 cups vegetable broth
* 2 cups plain Greek yogurt
* ½ cup shredded sharp cheddar cheese
* 1 teaspoon sea salt, plus more to taste
* ½ teaspoon black pepper
* ½ teaspoon garlic powder
* ½ teaspoon dried thyme
* ¼ teaspoon dried dill, plus more to taste
* Green onions or chives, for topping (optional)
* Baked turkey bacon, crumbled, for topping (optional)
HOW TO MAKE IT :
1. Sauté the onion.
Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for 5–7 minutes, until soft and lightly golden. Add the garlic and cook for another 30 seconds.
2. Add the potatoes and broth.
Add the chopped potatoes, 4½ cups of vegetable broth, salt, pepper, garlic powder, thyme and dill.
3. Simmer.
Bring everything to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are very soft.
4. Blend.
Turn off the heat and use an immersion blender directly in the pot. Blend until creamy, leaving a few small potato pieces if you like a little texture.
5. Add the Greek yogurt.
Slowly stir yogurt into the soup.
6. Add the cheese.
Stir in the shredded cheddar until melted and creamy.
7. Adjust the consistency.
If the soup is thicker than you'd like, add the remaining broth a little at a time until it reaches your preferred consistency.
8. Add your toppings and enjoy!
Taste and adjust the salt, pepper or dill if needed. Top with green onions or chives, turkey bacon and/or extra cheddar.
MAKE IT YOUR OWN
This is one of those recipes where I’d encourage you to get creative with the toppings.
Want more vegetables? Add broccoli.
Want a little freshness? Add scallions or chives.
Want it extra cheesy? Add more cheddar.
Want that classic loaded baked potato flavor? Add crispy turkey bacon or bacon.
You could even add shredded chicken if you want to bump up the protein even more. The recipe is really just a starting point.
I love recipes like this because healthy eating doesn't have to mean giving up the foods you love. Sometimes it's just about making a few simple swaps. For this soup, Greek yogurt replaces the heavy cream, the cheese is kept fairly light, and the potatoes still give you that cozy, satisfying bowl of comfort food you're craving.
Healthy comfort food really can be both. 🤍
Enjoy! xo
