This high-protein baked potato soup is a rich and satisfying twist on classic baked potato soup, packed with extra protein from Greek yogurt and topped with savory turkey bacon and sharp cheddar. Tender diced potatoes simmer in a flavorful broth before being blended into a creamy base. The addition of Greek yogurt boosts the protein without making the soup overly heavy, while traditional toppings like cheddar and green onions add familiar baked potato flair. It’s a perfect bowl for weeknight dinners, meal prep, or anytime you want a comforting, nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 large russet potatoes, peeled and diced (about 4 cups)
- 4 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- ½ cup shredded cheddar cheese
- ¼ cup cooked turkey bacon, crumbled (or regular bacon if preferred)
- 2 tablespoons chopped green onions (plus extra for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic and cook until the onion is soft and fragrant, about 3–4 minutes.
- Stir in the diced potatoes, chicken broth, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Use an immersion blender to partially blend the soup, leaving some texture if desired.
- Reduce heat to low, then stir in the Greek yogurt until it is fully incorporated and creamy.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Ladle the soup into bowls and top each serving with crumbled turkey bacon and chopped green onions.
Recipe Info
- Prep Time: About 10 minutes
- Cook Time: About 25 minutes
- Total Time: Around 35 minutes
- Servings: 4 bowls
- Cuisine: American
- Course: Main Dish / Soup
Tips & Variations
- For extra protein, add a scoop of unflavored protein powder blended into the hot soup after it simmers.
- Swap turkey bacon for regular bacon or vegetarian bacon bits.
- Use Yukon Gold potatoes for a creamier texture.
- Add a dollop of extra Greek yogurt on top when serving for richness.
- If you prefer a smoother soup, blend fully with an immersion or countertop blender.
Approximate Nutrition
(Per serving—estimate)
- Calories: ~320–380
- Carbohydrates: ~30–35 g
- Protein: ~18–24 g
- Fat: ~10–15 g
- Fiber: ~3–5 g
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic and cook until the onion is soft and fragrant, about 3–4 minutes.
- Stir in the diced potatoes, chicken broth, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Use an immersion blender to partially blend the soup, leaving some texture if desired.
- Reduce heat to low, then stir in the Greek yogurt until it is fully incorporated and creamy.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Ladle the soup into bowls and top each serving with crumbled turkey bacon and chopped green onions.
Notes
- Carbohydrates: ~30–35 g
- Protein: ~18–24 g
- Fat: ~10–15 g
- Fiber: ~3–5 g
FAQs
- Can I make this soup ahead of time?
Yes—store in the fridge for up to 3–4 days and reheat gently on the stovetop. - Can I freeze leftovers?
Yes—freeze in airtight containers for up to 2–3 months; thaw in fridge before reheating. - Will the Greek yogurt curdle?
Stir in Greek yogurt over low heat and avoid boiling after adding to prevent curdling. - Can I add other toppings?
Yes—try chives, extra cheese, sour cream, or steamed broccoli for added flavor and texture.
