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Healthy Baked Potato Soup

If you love creamy, savory baked potato soup, you're gonna love this Healthy Baked Potato Soup recipe!

Categories Soup
Difficulty Easy
Keyword cooking light baked potato soup, healthy baked potato soup, lighter potato soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 319 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 2 medium russet potatoes, cubed with skin
  • 2 medium red potatoes, cubed with skin
  • 7 strips nitrite- and nitrate-free bacon diced
  • 1 shallot finely chopped
  • 3 garlic cloves minced
  • 4 green onions chopped, plus more for garnish
  • 3 tbsp chickpea flour
  • 1 tsp sea salt
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 2 1/2 cups unsweetened almond milk
  • 2 1/2 cups low sodium chicken broth
  • 3/4 cup full fat plain Greek yogurt
  • 1/2 cup cheddar cheese grated
  • optional toppings dollop greek yogurt, sliced green onions, grated cheddar cheese, bacon crumbles


  1. Wash the potatoes, place all in a large, unzipped plastic bag along with 1-2 tbsp. water and lay in the microwave (so the top of the bag is not spilling the water out into the microwave, but is mostly closed). Microwave on high for 8-12 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful for the steam. Once cool enough to touch, dice into cubes and then set aside.
  2. Heat a large pot over medium-high heat. Add and cook diced bacon until crisp, but not burnt. Remove bacon.
  3. Drain all but about 1 tbsp. of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.
  4. Add the bacon, salt, basil, oregano, thyme, pepper.
  5. Whisk together the unsweetened almond milk and chickpea flour.

  6. Stir in the almond milk and chickpea flour mixture, chicken stock and heat through until thickened.

  7. Add the plain Greek yogurt and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through.

  8. Season to taste.
  9. Garnish with optional toppings (grated cheddar cheese, bacon crumbles, dollop of plain Greek yogurt, or sliced green onions).

Nutrition Facts
Healthy Baked Potato Soup
Amount Per Serving (1.5 cups)
Calories 319 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 28mg9%
Sodium 811mg34%
Potassium 873mg25%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 3g3%
Protein 15g30%
Vitamin A 184IU4%
Vitamin C 12mg15%
Calcium 255mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.