A cozy, satisfying bowl of comfort — lightened up for your wellness goals.
📋 Recipe Card
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dietary Badges: 🥔 Gluten-Free | 🥓 Low-Fat Option | 💙 WW-Friendly (5–6 points/serving*)
✅ Ingredients Checklist
- Yukon Gold potatoes, peeled & diced
- Low-sodium chicken broth
- Fat-free half-and-half or unsweetened almond milk
- Reduced-fat shredded cheddar cheese
- Turkey bacon (or center-cut pork bacon)
- Garlic, minced
- Onion, finely chopped
- Cornstarch (to thicken)
- Olive oil or cooking spray
- Salt & black pepper
- Fresh or dried parsley (optional garnish)
👨🍳 Instructions
-
Cook the Bacon:
In a large nonstick pot or Dutch oven, cook turkey bacon over medium heat until crispy. Remove, crumble, and set aside. Leave 1 tsp of drippings or use a light spritz of olive oil. -
Sauté Aromatics:
In the same pot, add chopped onion and garlic. Sauté for 3–4 minutes until fragrant and translucent. -
Add Potatoes & Broth:
Stir in diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, or until potatoes are fork-tender. -
Make it Creamy:
In a small bowl, mix cornstarch with a few tablespoons of cold almond milk or half-and-half. Stir into the soup to thicken. Add the rest of the milk. Simmer gently for 5 minutes. -
Add Cheese & Bacon:
Stir in shredded reduced-fat cheddar and half the crumbled bacon. Cook for another minute until cheese melts. -
Serve & Garnish:
Ladle into bowls and top with remaining bacon, a pinch of cheddar, and parsley.
🔎 Additional Notes
- WW Points: Approx. 5–6 points per serving on the WW Blue plan (based on using turkey bacon and unsweetened almond milk).
- Naturally gluten-free (ensure broth and bacon are GF-certified).
- For extra protein, add some shredded rotisserie chicken or white beans.
🖼️ Hero Image + Brief Introduction
There’s just something soul-soothing about a bowl of potato soup. This lighter take keeps all the cozy vibes of a classic loaded potato soup, but with a Weight Watchers-friendly spin that doesn’t sacrifice flavor. Think creamy broth, tender potatoes, smoky bacon bits, and a sprinkle of cheese — all for around 6 points!
🥄 Step-by-Step Cooking Guide
1. Prep the Ingredients
- Peel and cube Yukon Gold potatoes into bite-sized chunks.
- Mince garlic and chop onion.
Tip: You can soak cubed potatoes in cold water while prepping to prevent browning.
2. Cook the Bacon
- In a large pot, cook 4 slices of turkey bacon (or lean pork bacon) until crisp.
- Remove and place on paper towels; crumble once cooled.
WW Tip: Use turkey bacon or center-cut pork to save points without losing flavor.
3. Sauté Aromatics
- In the same pot, lightly spray with oil or use reserved drippings.
- Add onions and garlic. Cook 3–4 mins over medium heat.
4. Simmer the Potatoes
- Add diced potatoes and broth.
- Simmer 15–18 minutes until potatoes are fork-tender.
Tip: Avoid overcooking to keep potatoes from getting mushy.
5. Add Creaminess
- Mix 1 tbsp cornstarch with 2 tbsp cold almond milk or fat-free half-and-half.
- Stir slurry into soup, then add remaining milk (about 1/2 cup).
- Simmer another 5 minutes.
6. Add Cheese & Bacon
- Stir in 1/2 cup reduced-fat cheddar and half the bacon crumbles.
- Heat until cheese is melted and soup is creamy.
7. Serve
- Ladle into bowls and garnish with a pinch of cheddar, crumbled bacon, and parsley.
🥔 Ingredient Details & Substitutions
- Yukon Gold Potatoes: Creamy texture without needing butter. Sub with red potatoes or russets (note: russets may fall apart more).
- Turkey Bacon: Keeps it lean. Sub with center-cut pork bacon or even tempeh bacon for a vegetarian option.
- Reduced-Fat Cheddar: Still melts beautifully. Sharp cheddar gives more flavor with less.
- Fat-Free Half-and-Half/Almond Milk: Keeps it creamy without the fat.
- Cornstarch Slurry: Adds thickness without flour or heavy cream.
🍽️ Recipe Variations & Serving Suggestions
Flavor Variations
- Stir in chopped green onions or chives at the end.
- Add a touch of smoked paprika or cayenne for a kick.
- Mix in 1/2 cup frozen corn or peas for extra veg.
Dietary Adaptations
- Vegetarian: Use veggie broth and tempeh bacon or skip bacon altogether.
- Dairy-Free: Use DF cheddar-style shreds and unsweetened almond or oat milk.
- Low-Carb: Sub half the potatoes with cauliflower florets.
Serving Ideas
- Pair with a small green salad with light vinaigrette.
- Great with a slice of light whole grain toast or WW-friendly roll.
❄️ Storage & Make-Ahead Info
Storage
- Let soup cool completely before storing.
- Keep in airtight container in fridge for up to 4 days.
Freezing
- Freeze in individual portions for up to 2 months.
Note: Texture may slightly change due to potatoes but is still delicious.
Reheating
- Microwave in 1-minute intervals, stirring between each.
- Or warm on stovetop over low heat, adding a splash of broth or milk if too thick.
🔢 Nutrition Facts (Per Serving – Approximate)
- Calories: 180 kcal
- Protein: 9g
- Carbs: 22g
- Fat: 6g
- Fiber: 3g
- WW Points: ~5–6 Blue Plan (varies by exact brands used)
Allergens:
Contains dairy (cheese, half-and-half). Easily made dairy-free with substitutions.
Gluten-Free if using GF broth and bacon.
❓ FAQ
Q: Can I use regular milk instead of almond milk?
A: Yes! Use 1% or skim milk for a similar point count.
Q: My soup is too thin — what can I do?
A: Simmer uncovered to reduce or stir in a bit more cornstarch slurry.
Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except milk and cheese to a slow cooker. Cook on low 6–7 hrs or high 3–4. Stir in milk, cheese, and bacon at the end.
Q: Can I use frozen diced potatoes?
A: Absolutely! Just reduce simmering time slightly as they cook faster.
❤️ Story Behind the Recipe
This recipe was born out of a craving for comfort food on a chilly night — but I wanted something I could feel good about eating. After a few tweaks (and cutting a ton of fat from traditional versions), this soup came together beautifully. It’s now a staple in my meal prep routine and a total crowd-pleaser — even my non-dieting husband loves it!
💬 Let’s Connect!
Have you tried this lightened-up potato soup? Leave a comment and tell me how it turned out!
⭐ Don’t forget to rate the recipe — and if you snapped a photo, tag it with #LightPotatoLove on Instagram so I can see your delicious creations!
