This High Protein Loaded Potato Soup is creamy, cozy, and satisfying. It's a lighter, higher protein version of the classic, made with bone broth and cottage cheese.
Since the weather dropped, I've been loving cozy classics like this High Protein Loaded Potato Soup, my Easy Chicken and Vegetable Noodle Soup and my Easy Broccoli Cheddar Soup. After a long day, there's nothing better than a cozy comfort food that feels like a warm hug, and who doesn't love a good baked potato?
This recipe takes all those classic flavours and turns them into a hearty, balanced soup that keeps you feeling full and warm. It has everything you want in a classic loaded baked potato soup recipe: creamy, cheesy, and cozy, but made a little lighter and simpler for a weeknight option. I love topping mine with cheddar, chives, and crispy bacon for that full loaded potato experience.
Why This Recipe Is Dietitian Approved
- Higher in protein. Swapping traditional cream for cottage cheese and using bone broth adds a big protein boost, making this soup both filling and satisfying.
- Lower in fat. You still get that creamy, comforting texture without relying on heavy cream!
- Easy, one pot meal. Everything cooks together in one pot, making it a simple, balanced dinner that's easy to prep and clean up.
High Protein Loaded Potato Soup Recipe
Ingredients
Butter. You may use olive oil if you prefer however butter adds a creamy flavour
Onion, celery and carrots. The base of any good soup is a mirepoix! This is a blend of sauteed yellow onion, celery and carrots to provide the perfect flavour combination.
Garlic. Fresh garlic is always best!
Yellow potatoes. Known for their naturally buttery flavour, creamy texture, and golden flesh yellow potatoes are the perfect option for a loaded potato soup
Chicken bone broth. Swapping regular broth for bone broth is the easiest way to add 40g of protein to ANY soup! If you are in a bind, vegetable or chicken broth will work as well!
Full fat cottage cheese. To add an additional 36g of protein while also replacing the traditional heavy cream.
Salt and black pepper. For flavour, feel free to adjust to taste
Fresh rosemary and thyme. Necessary to create the perfect depth of flavour
Toppings. Shredded cheddar cheese, turkey bacon (or regular bacon), chives
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- To a large pot over medium high heat, add butter. Once butter is melted add onion, carrot, celery and garlic. Saute until onions are translucent in color and garlic is fragrant.
- To the pot add potatoes, bone broth, salt, black pepper, paprika, rosemary and thyme. Stir to combine and turn the heat to high.
- Once boiling, reduce the heat to medium-low and cover. Cook for 10 minutes or until the potatoes are fork tender.
- After 10 minutes, remove the rosemary and thyme. Remove from the heat and use an immersion blender to blend until smooth. Once smooth, stir in the cottage cheese and blend again.
- Stir in half of the chives, taste and adjust salt and black pepper to taste.
- Serve soup topped with cheese, bacon and additional chives.
Substitutions and Variations
To make gluten-free: This soup is naturally gluten free!
To make vegetarian: If you prefer you can substitute the bone broth with vegetable broth and omit the bacon to make this soup vegetarian!
To make dairy-free: Unfortunately I have not yet found a dairy free cottage cheese!
To make nut-free: This recipe is naturally nut free!
Make this loaded baked potato soup your own! Try:
- Turkey bacon can be replaced with thick cut regular pork bacon
- Bone broth can be replaced with low sodium chicken or vegetable broth
- Chives can be replaced with green onions
- If you prefer for a chunkier soup you can add additional bacon, chives and cheddar directly into the soup!
Equipment
Storage
This High Protein Loaded Potato Soup can be stored in an airtight container for up to 5-6 days. If adding the bacon directly into the soup I recommend storing for only 3-4 days. Leftovers can be stored in airtight containers in the fridge for up to 3 months. To warm, defrost in the fridge overnight and reheat in the microwave or stove top.
Top Tips for Success
There are two ways to serve this loaded baked potato soup! You can stir the bacon, cheddar and chives directly into the soup or you can add them as toppings to the soup!
Frequently Asked Questions
Yes you can! I would start with 2 teaspoon of rosemary and 1 teaspoon of thyme and adjust from there!
More Soup Recipes
If you liked this High Protein Loaded Potato Soup, try these recipes:
- Panera Thai Chicken Soup
- Creamy Tortellini Spinach Soup
- Lemon White Bean Soup with Turkey and Greens
- Easy Vegan Chickpea Cauliflower and Tomato Soup
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this High Protein Loaded Potato Soup, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
High Protein Loaded Potato Soup
Ingredients
- 3 tablespoon butter
- 1 yellow onion, diced (about 1.5 cups)
- 1 carrot diced (about ½ cup)
- 2 stalks celery, diced (about ½ cup)
- 4 cloves garlic, pressed
- 2.5 lbs peeled yellow potatoes, cut into 1 inch pieces (about 6 potatoes)
- 4 cups chicken bone broth
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 2 springs fresh rosemary
- 3 springs fresh thyme
- 2 cups 4% cottage cheese
- ½ cup chopped chives
- 1 cup cheddar cheese
- 8 slices turkey bacon (or regular bacon), cooked
Instructions
- To a large pot over medium high heat, add butter. Once butter is melted add onion, carrot, celery and garlic. Saute until onions are translucent in color and garlic is fragrant.
- To the pot add potatoes, bone broth, salt, black pepper, paprika, rosemary and thyme. Stir to combine and turn the heat to high.
- Once boiling, reduce the heat to medium-low and cover. Cook for 10 minutes or until the potatoes are fork tender.
- After 10 minutes, remove the rosemary and thyme. Remove from the heat and use an immersion blender to blend until smooth.
- Once smooth, stir in the cottage cheese and blend again.
- Stir in half of the chives, taste and adjust salt and black pepper to taste.
- Serve soup topped with cheese, bacon and additional chives.
Valerie says
This soup is delicious as is! I had to use dried spices, but it didn’t matter—taste was amazing. I’m going to make a batch wotb Greek yogurt instead of cottage cheese just to experiment, but this needs no tweaks!
Jess says
I hate cottage cheese, but this was delicious and super filling and creamy. I pureed the cottage cheese before I put it in the soup, because I like chunks of potato. I did use the immersion blender in the soup a little. Super creamy and soooo good. Thanks for the recipe!
Nicole Addison says
The perfect recipe for a cold winter day! I hope you enjoy this one as much as we do!
Marlenev George says
Delicious recipe perfect flavor ingredients.