High Protein Loaded Potato Soup (29g Protein)

This high protein loaded potato soup keeps the creamy, cheesy flavor of a loaded baked potato while using cottage cheese, Greek yogurt, milk, cheddar, and turkey bacon to bring the protein up to about 29 grams per bowl. The soup stays thick from the potatoes themselves, so there is no need for heavy cream.

The best texture comes from mashing part of the potatoes instead of blending the entire pot. That leaves real potato pieces in every spoonful and avoids the gluey texture that can happen when cooked potatoes are overworked. A blended cottage-cheese mixture goes in near the end for creaminess, followed by cheddar, Greek yogurt, scallions, and crisp turkey bacon.

This recipe fits the same cozy high-protein direction as our high protein butternut squash soup, but the flavor is completely different: this one is savory, cheesy, and built around classic loaded-potato toppings.

Why You’ll Love This High Protein Loaded Potato Soup

• About 29 grams of protein per serving without protein powder.
• Cottage cheese and Greek yogurt make the soup creamy without a heavy-cream base.
• Russet potatoes naturally thicken the broth while still leaving soft potato chunks.
• Turkey bacon, cheddar, and scallions give it familiar loaded baked potato flavor.
• The whole soup cooks in one pot, with only a blender needed for the cottage-cheese mixture.
• It works well for meal prep because the flavor deepens after a night in the refrigerator.
• You can make it thicker, thinner, smoother, or chunkier without changing the core recipe.

Ingredients You’ll Need

Russet Potatoes

Russets are the best choice here because their starch helps thicken the soup. Use about 2 pounds, peeled or scrubbed well and cut into small cubes. Yukon Gold potatoes also work, but the finished soup will be slightly waxier and less fluffy.

Cottage Cheese

Two cups of 2% cottage cheese add protein and body. Blend it until completely smooth before adding it to the pot. Once blended, the curds disappear and the flavor becomes mild enough to sit behind the potato, cheddar, and bacon.

Greek Yogurt

Plain nonfat Greek yogurt adds another layer of protein and a light tang similar to sour cream. Stir it in after the pot comes off a hard simmer. High heat can make cultured dairy look grainy even when the soup still tastes fine.

Milk and Broth

Use 2% milk for creaminess and low-sodium chicken broth for the cooking liquid. Starting with lower-sodium broth matters because cheddar and turkey bacon both contribute salt later. If you need a gluten-free soup, verify the broth label instead of assuming every brand is gluten free.

Cheddar and Turkey Bacon

Sharp cheddar gives more cheese flavor per ounce than mild cheddar, so you can use a moderate amount without losing the loaded-potato character. Turkey bacon keeps the bacon flavor while contributing extra protein. Regular bacon can be substituted, but the nutrition estimate will change.

Onion, Carrot, Garlic, and Scallions

Onion and garlic build the savory base. A small amount of carrot adds sweetness and color without turning the soup into vegetable soup. Scallions go in at the end and on top so their fresh flavor stays distinct.

High Protein Loaded Potato Soup

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Creamy loaded potato soup with cottage cheese, Greek yogurt, cheddar, turkey bacon, scallions, and about 29 grams of protein per serving.

• Total Time: 50 minutes
• Yield: 6 servings

Ingredients

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• 6 slices turkey bacon
• 1 tablespoon olive oil, if needed
• 1 medium yellow onion, diced
• 1 medium carrot, finely diced
• 3 garlic cloves, minced
• 2 pounds russet potatoes, cut into 3/4-inch cubes
• 4 cups low-sodium chicken broth, labeled gluten free if needed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 3/4 teaspoon fine salt, divided, plus more to taste
• 2 cups 2% cottage cheese
• 2 cups 2% milk
• 1 cup shredded sharp cheddar cheese
• 1 cup plain nonfat Greek yogurt
• 4 scallions, thinly sliced, divided
• Optional toppings: extra cheddar, Greek yogurt, black pepper, and additional scallions

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Instructions

1. Cook the turkey bacon in a large Dutch oven over medium heat until crisp. Transfer to a plate and chop once cool. If the pot is dry, add the olive oil.
2. Add the onion and carrot and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
3. Add the potatoes, chicken broth, smoked paprika, black pepper, and 1/2 teaspoon salt. Bring to a boil, reduce to a steady simmer, and cook for 15 to 18 minutes, until the potatoes are very tender.
4. Use a potato masher to mash about one-third to one-half of the potatoes directly in the pot, leaving plenty of small chunks.
5. Blend the cottage cheese and milk until completely smooth.
6. Reduce the heat to low. Stir the cottage-cheese mixture into the soup, then add the cheddar and stir until melted. Do not bring the soup back to a hard boil.
7. Remove the pot from the heat and stir in the Greek yogurt, about three-quarters of the chopped turkey bacon, and about three-quarters of the scallions.
8. Taste and add the remaining 1/4 teaspoon salt if needed. Serve with the reserved turkey bacon and scallions plus optional cheddar, Greek yogurt, and black pepper.

Notes

• Mash the potatoes instead of blending the full pot; overblending cooked potatoes can make the soup gluey.
• For gluten-free preparation, verify the broth, turkey bacon, cheese, seasonings, and all other packaged ingredients.
• Keep the heat low after adding the cottage cheese, cheddar, and Greek yogurt to reduce dairy separation.
• FoodSafety.gov lists soups and stews with meat or vegetables for 3 to 4 days in the refrigerator.
• Freezing can make potatoes grainy and dairy separate; refrigeration gives the best texture.
• Nutrition is an estimate and varies with cottage cheese, milk, cheddar, turkey bacon, and broth brands.

• Author: Adam Moretti
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

How to Make High Protein Loaded Potato Soup

1. Cook the Turkey Bacon

Cook the turkey bacon in a large Dutch oven until crisp. Transfer it to a plate and chop it once cool enough to handle. If the pan looks dry, add the olive oil before cooking the vegetables.

2. Soften the Aromatics

Add the onion and carrot and cook over medium heat until the onion is translucent and the carrot begins to soften. Add the garlic for the final 30 seconds. Cooking the vegetables before the broth goes in gives the soup a deeper savory base.

3. Simmer the Potatoes

Add the potato cubes, chicken broth, smoked paprika, black pepper, and most of the salt. Bring the pot to a boil, reduce to a steady simmer, and cook until the potatoes are very tender, usually 15 to 18 minutes depending on cube size.

4. Mash Only Part of the Soup

Use a potato masher directly in the pot and mash about one-third to one-half of the potatoes. Stop while plenty of small chunks remain. This thickens the soup naturally without turning every potato into paste.

5. Blend the Cottage Cheese Mixture

Blend the cottage cheese with the milk until completely smooth. For the easiest blending, start on low speed and increase gradually. The mixture should look like a thick cream with no visible curds.

6. Finish Over Low Heat

Turn the burner to low. Stir the cottage-cheese mixture into the soup, followed by the cheddar. Keep stirring until the cheese melts. Remove the pot from the heat, then stir in the Greek yogurt, most of the turkey bacon, and most of the scallions. Taste before adding the remaining salt.

7. Add the Loaded Toppings

Ladle the soup into bowls and top with the reserved turkey bacon, scallions, a small sprinkle of cheddar, black pepper, and an optional spoonful of Greek yogurt. Add toppings just before serving so the bacon stays crisp and the scallions stay fresh.

How to Keep Potato Soup from Turning Gluey

Cooked potatoes contain swollen starch granules. Vigorous blending can rupture too many of them and turn the soup gummy or elastic. That is why this recipe uses a potato masher for the potatoes and a blender only for the cottage cheese and milk.

If you want a smoother soup, mash a little more with the potato masher instead of using a high-speed blender on the full pot. An immersion blender can work for one or two very short pulses, but stop while the soup still has texture.

How Thick Should Loaded Potato Soup Be?

The finished soup should coat the spoon but still pour easily. It will thicken more as it cools because the potato starch continues absorbing liquid. If it becomes too thick, add warm broth or milk 1/4 cup at a time.

If it is thinner than you want, simmer the soup uncovered for a few minutes before adding the dairy, or mash more of the potatoes. Avoid dumping flour directly into the finished soup because it can form lumps and give the broth a raw flour taste.

Troubleshooting

The Soup Looks Grainy

The heat was probably too high after the dairy went in. Cottage cheese, cheddar, and Greek yogurt are smoother when added over low heat. Once the yogurt is in the pot, avoid bringing the soup back to a hard boil.

The Soup Is Too Salty

Cheddar, broth, and turkey bacon all add sodium, so season lightly before those ingredients are combined. If the finished soup is too salty, add unsalted milk or a small amount of plain mashed potato to dilute it rather than adding more cheese.

The Potatoes Are Falling Apart

That is not a problem for this style of soup, but it usually means the cubes were small or simmered longer than necessary. Next time, cut them into even 3/4-inch pieces and begin checking tenderness at 14 minutes.

The Soup Is Too Thick After Refrigerating

This is normal. Refrigerated potato soup becomes much thicker because of the starch and dairy. Reheat it gently with a splash of milk or broth, stirring until the original consistency returns.

Variations and Substitutions

Chicken Loaded Potato Soup

Stir in 2 cups shredded cooked chicken near the end for an even higher-protein meal. Add the chicken before the cottage-cheese mixture so it has time to heat through without boiling the dairy.

Vegetarian Version

Use vegetable broth and omit the turkey bacon. Add extra scallions, smoked paprika, or roasted mushrooms for a savory topping. The protein per serving will be lower because the bacon is removed.

Broccoli Cheddar Potato Soup

Add 3 cups finely chopped broccoli during the final 6 to 8 minutes of the potato simmer. Keep the broccoli pieces small enough to become tender without overcooking the potatoes.

Spicy Loaded Potato Soup

Add 1 minced jalapeño with the onion or stir in a pinch of cayenne. Pepper Jack can replace part of the cheddar if you want extra heat, but use it in moderation so the potato flavor still comes through.

What to Serve With Loaded Potato Soup

This soup is substantial enough to serve as a main dish. A crisp green salad, roasted broccoli, green beans, or sliced fruit make easy sides without adding another heavy starch. If you want another cozy high-protein bowl for a different night, try our high protein white chicken chili.

For a Southwestern direction instead of a classic American loaded-potato flavor, our high protein chicken enchilada soup uses chicken, beans, corn, red enchilada sauce, and Greek yogurt.

Make-Ahead and Storage

Cool leftovers promptly, divide them into shallow covered containers, and refrigerate. The FoodSafety.gov cold storage chart lists soups and stews with meat or vegetables for 3 to 4 days in the refrigerator.

Potato soups with dairy can change texture after freezing. The potatoes may become slightly grainy and the dairy may separate. If you do freeze it, cool completely, freeze in individual portions, thaw in the refrigerator, and reheat gently while whisking in a little milk. For best texture, refrigeration is preferable.

FAQs about High Protein Loaded Potato Soup

How much protein is in loaded potato soup?

This version is estimated at about 29 grams of protein per serving when divided into 6 equal bowls. Most of the protein comes from cottage cheese, Greek yogurt, milk, cheddar, and turkey bacon. Exact numbers vary with brands and portion size.

Can you put cottage cheese in potato soup?

Yes. Blend cottage cheese with milk until smooth, then stir it into the soup over low heat. The blended cottage cheese thickens the broth and adds protein without leaving obvious curds.

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt gives a similar tang and a higher protein contribution than most sour creams. Stir it in after the pot comes off a strong simmer to reduce the chance of separation.

What potatoes are best for loaded potato soup?

Russet potatoes are best when you want a fluffy, thick soup because they release more starch. Yukon Gold potatoes keep their shape better and make a slightly smoother, less starchy bowl.

Is loaded potato soup gluten free?

This recipe does not use flour. It can be gluten free when the chicken broth, turkey bacon, cheese, seasonings, and other packaged ingredients are suitable for your needs. Always verify labels when gluten cross-contact matters.

Can I make this soup in a slow cooker?

Yes, but the dairy should still be added near the end. Cook the potatoes, onion, carrot, garlic, broth, and seasonings until the potatoes are very tender. Mash part of the potatoes, then stir in the blended cottage cheese mixture, cheddar, yogurt, bacon, and scallions over low or warm heat.

Final Tips

For the best high protein loaded potato soup, use russet potatoes, mash only part of the pot, blend the cottage cheese separately, and keep the heat low once the dairy goes in. Add the bacon and scallions at the end so they keep their texture and flavor.

The result is thick, creamy, cheesy potato soup with about 29 grams of protein per bowl and no protein powder. It keeps the comfort-food character of loaded potato soup while using everyday high-protein ingredients that fit naturally into the recipe.