Go Back
–+ servings
Creamy loaded potato soup in a white bowl topped with chopped turkey bacon, sliced green onions, and a dollop of sour cream. Thick, smooth potato soup texture with crispy bacon pieces and fresh scallions visible on top, styled as a healthier comfort food soup.

Loaded Potato Soup with Turkey Bacon

Nesting Lane
Loaded Potato Soup with Turkey Bacon is a creamy and comforting healthy soup recipe made with russet potatoes, garlic, turkey bacon, and simple toppings like cheese, sour cream, and scallions.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Large Nonstick Skillet
Paper Towels
Large Saucepan
Measuring Spoons
Measuring Cup

Ingredients
 

  • 1 clove garlic ¼-inch-slice cut off top
  • 6 large russet potatoes rinsed, pierced with a fork 
  • 6 slices turkey bacon
  • 4 cups fat-free low-sodium chicken broth
  • 1½ tablespoon fresh thyme chopped
  • salt to taste
  • fresh ground black pepper to taste
  • 6 tablespoon reduced-fat sour cream
  • 6 tablespoon shredded reduced-fat Mexican cheese blend
  • 6 tablespoon scallions sliced

Instructions
 

  • Preheat oven to 400°F.
  • Wrap the whole garlic bulb in foil.
  • Place garlic and potatoes directly in the oven.
  • Bake garlic for about 45 minutes, until soft when squeezed.
  • Remove garlic from oven and let cool.
  • Continue baking the potatoes for about 15 more minutes until fork-tender.
  • Let potatoes cool until safe to handle.
  • In a large nonstick skillet over medium-high heat, cook the turkey bacon for about 6 minutes until browned.
  • Place bacon on paper towels to drain, then chop into small pieces.
  • Squeeze softened garlic pulp into a large saucepan.
  • Peel the potatoes and add to the saucepan. Mash with a potato masher until smooth.
  • Slowly stir in chicken broth, thyme, salt, and pepper.
  • Place the saucepan over medium heat and cook for 5 to 10 minutes, stirring occasionally, until heated through.
  • Spoon about 1⅓ cups of soup into each of 6 bowls.
  • Top each bowl with 1 tablespoon sour cream, 1 tablespoon cheese, 1 rounded tablespoon bacon, and 1 tablespoon scallions.
  • Add more black pepper if desired and serve hot.

Notes

Tips and Tricks

Roasting Garlic - Wrapping garlic in foil before baking helps it cook evenly and makes the cloves easy to squeeze out.
Thickening the Soup - If you want a thicker texture, mash more of the potatoes before stirring in the broth.
Topping Freshness - Add toppings right before serving so the bacon stays crisp and the scallions taste fresh.

How to Store and Reheat

Store - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat - Reheat on the stove over medium heat, stirring often. Add a splash of broth if the soup gets too thick.
Do Not Freeze - This soup does not freeze well because of the dairy.

Nutrition

Calories: 413kcalCarbohydrates: 70gProtein: 17gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 1083mgPotassium: 1708mgFiber: 5gSugar: 3gVitamin A: 273IUVitamin C: 25mgCalcium: 255mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane