High Protein Loaded Potato Soup

This High Protein Loaded Potato Soup is everything you want on a chilly day—creamy, comforting, and hearty. It’s a lighter spin on the classic loaded baked potato soup, packed with extra protein thanks to bone broth and cottage cheese.

This recipe takes those familiar, cozy flavors of a loaded potato and turns them into a satisfying meal that fills you up and warms you from the inside out. It’s creamy and cheesy without feeling heavy, making it a perfect weeknight dinner that the whole family will love. I usually sprinkle mine with sharp cheddar, fresh chives, and crispy bacon for that full “loaded” experience.

If you adore the rich flavors of a loaded baked potato but want something that’s lighter and packed with more protein, this High Protein Loaded Potato Soup is your new favorite. It keeps the creamy, cheesy taste we all crave but swaps in cottage cheese for heavy cream and uses bone broth to up the protein content. It’s a one-pot meal that’s easy to make and perfect for busy evenings.

Here’s what you can look forward to:

• A smooth, velvety soup thanks to blending potatoes and cottage cheese—you can keep some potato chunks if you like a bit of texture.
• Simple, down-to-earth steps: sauté your veggies, simmer potatoes in tasty bone broth, blend it all, then add cottage cheese and fresh chives.
• Room to switch things up with toppings like shredded cheddar, turkey or regular bacon, and extra herbs for that ultimate loaded potato vibe. Vegetarian and chunkier versions are included too.
• About 30 minutes from start to finish with roughly 8 nice, hearty servings that each deliver around 21 grams of protein—score!
• Options for making this ahead and storing it well—freeze the base, save your crispy bacon toppings separately to keep them crunchy.

Packed with Protein, Low on Fat

1. Loaded with protein. Cottage cheese and bone broth toss in a solid protein boost that keeps you feeling full and satisfied longer than your typical creamy soup.
2. Lower in fat. You get the creamy texture without packing in heavy cream, so it’s lighter but still indulgent.
3. One pot wonder. Everything cooks in a single pot which means less mess and more time enjoying your meal.

Ingredients and Substitution Notes

• 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

How to Make the Soup

1. Cook bacon in a skillet over medium heat until crispy; drain on paper towels, chop, and set aside (reserve a bit of bacon fat if desired).
2. Melt butter in a large pot over medium-high; add diced onion, carrot, and celery and sauté until onions are translucent and vegetables soften, about 5–7 minutes; add pressed garlic and cook 30–60 seconds until fragrant.
3. Add diced potatoes, chicken bone broth, salt, black pepper, paprika, rosemary, and thyme; stir and bring to a boil over high heat.
4. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, about 10 minutes.
5. Remove rosemary and thyme sprigs; if you want a chunkier soup, reserve 1–2 cups of diced potatoes before blending.

6. Remove the pot from heat and puree the soup with an immersion blender until smooth (leave some chunks if desired).

   

7. If using a stand blender, cool the soup, blend in batches, and vent the lid to release steam before blending.
8. Stir in the cottage cheese and blend briefly until fully combined and creamy.
9. Stir in half the chopped chives, then taste and adjust seasoning with salt and pepper as needed.
10. Ladle soup into bowls and top with shredded cheddar, chopped cooked bacon, and the remaining chives.

Finishing Touches and Serving Tips

There are two ways I love serving this loaded baked potato soup! You can either stir in the bacon, cheddar, and chives right into the pot for a hearty bowl or spoon the soup into bowls and add those toppings on top so they stay crisp and fresh. Both ways are delicious!

Ways to Customize the Soup

• Vegetarian? Use vegetable broth instead of bone broth and skip the bacon. A pinch of smoked paprika or liquid smoke brings back that smoky flavor.
• Want it richer? Replace half the cottage cheese with heavy cream or stir in a spoonful of sour cream or Greek yogurt at the end for extra creaminess.
• Chunky or smooth? For chunkier texture, hold back some cooked potato cubes before blending and toss them back in. For the smoothest finish, strain briefly after blending.
• Boost protein: Stir in shredded rotisserie chicken or diced ham when reheating a portion for an even higher protein meal.
• Veggie add-ins: Toss in frozen corn, roasted leeks, or sautéed mushrooms for more flavor and texture variety.
• Swap cheese & toppings: Try smoked cheddar, Gruyère, or Monterey Jack instead of sharp cheddar. Use green onions or parsley in place of chives.
• Spicy touch: Add a pinch of cayenne or a teaspoon of smoked paprika for a little heat and extra depth.

How to Store and Reheat

Keep this High Protein Loaded Potato Soup in airtight containers in the fridge for 4–6 days. If you’ve mixed the bacon into the soup, best to eat it within 3–4 days for optimal freshness.

• Freezing: Cool soup completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Leave some space at the top since soup will expand as it freezes.
• Thawing & reheating: Defrost soup overnight in the fridge. Gently reheat on the stove over low to medium heat, stirring often. If it separates a bit after freezing, whisk vigorously or blend quickly with an immersion blender to bring it back together. Avoid boiling hard after adding dairy or it may curdle.
• Make-ahead tips: You can prepare the soup up to the simmer step, then cool and refrigerate the base (without cottage cheese) for up to 2 days. When ready, warm it back up, blend, stir in cottage cheese, and finish with toppings. Keep bacon, extra cheese, and chives separate until serving so they stay crisp.

Common Questions Answered

Can I use dried rosemary or thyme instead of fresh?

Absolutely! Start with about 2 teaspoons dried rosemary and 1 teaspoon dried thyme, then adjust to your taste—it’s a handy swap when you don’t have fresh on hand.