Name: High-Protein Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1050 g russet or yellow potatoes, peeled and diced (about 6 medium); 500 g frozen cauliflower rice (about 3 cups); 900 mL low-sodium chicken broth (1 container); 480 mL unsweetened almond milk (2 cups); 480 g plain 0% Greek yogurt (2 cups); 265 g low-fat cottage cheese (about 1 cup); 160 g cooked bacon, chopped (about 16 slices, divided); 160 g shredded light cheddar cheese (about 1⅓ cups, divided); 90 g chopped green onions (⅔ cup, divided); 30 g butter (2 tbsp); 2 1/2 tsp Garlic Powder; 3/4 tsp Smoked Paprika; 1 1/4 tsp Onion Powder; Salt u0026 pepper to taste; Optional: 1-2 tsp cornstarch

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There’s something irresistibly comforting about a warm, creamy bowl of baked potato soup—but what if you could make it high in protein, full of hidden veggies, and still totally indulgent? Enter my High-Protein Loaded Baked Potato Soup, a recipe that’s perfect for meal prep or a cozy weeknight dinner.

This soup hits all the right notes: creamy, cheesy, and savory, with hidden cauliflower rice that boosts fiber and nutrients without anyone noticing. Plus, it’s packed with protein from Greek yogurt, cottage cheese, and bacon, making it a filling meal that will keep you satisfied for hours.

Why You’ll Love This Recipe

High Protein: Each serving has 28–29 grams of protein, making it a great option for muscle recovery or staying full longer.
Hidden Veggies: The cauliflower blends seamlessly with the potatoes, sneaking in extra nutrients without changing the flavor or texture.
Loaded Flavor: Bacon, cheddar, and green onions give it all the classic baked potato toppings you love.
Flexible & Make-Ahead Friendly: Prep ahead, store in the fridge, or even freeze for later—reheats beautifully.
Customizable: Want it thicker, thinner, or even a bit spicier? It’s easy to tweak to your taste.

Here are the Main Ingredients you will Need:

Step-by-Step Instructions

Add diced potatoes to a large pot with the chicken broth and ¾ of the almond milk. Cover, bring to a boil and cook until just fork-tender (about 8-10 minutes).

While potatoes cook, microwave the frozen cauliflower rice for 5 minutes until softened.
Transfer about half of the cooked potatoes to a food processor or blender. If you want a very smooth soup, transfer all of the potatoes.
Add the cauliflower rice, Greek yogurt, cottage cheese, and remaining almond milk. Blend until completely smooth. You may have to do this in 2 parts depending on size of your blender/food processor.

Return the blended mixture to the pot with the remaining potatoes. Stir in butter, garlic powder, smoked paprika, and onion powder.
Add half of the green onions (45g) along with 80 g of the cooked bacon and 80 g of the cheese.

Simmer for 3-5 minutes until slightly thickened and the cheese is melted. Season with salt and pepper to taste, be generous.

If you want a thicker soup, you can mix 1-2 tsp cornstarch with 2-3 tsp of water and stir into mixture to thicken.

Remove soup from heat and divide into 8 bowls. Top with remaining bacon (10g/bowl), cheese (10g/bowl), and green onions.

Recipe Notes and Modifications:

I like using Kirkland pre-cooked bacon to save time!
Blend all the potatoes for a completely smooth, creamy soup, or only half for a chunkier, more “loaded potato” texture.
Store in the fridge for up to 5 days- you may need to add a splash of milk when reheating if its thickened too much. Can be frozen for up to 3 months!

Other Recipes you May Enjoy:

One-Pot Chicken Noodle Soup

Crockpot Beef and Barley Soup

Mushroom, Chicken, and Wild Rice Soup

This High-Protein Loaded Baked Potato Soup is the ultimate comfort food. It’s creamy, hearty, and satisfying, but also sneaks in hidden veggies and tons of protein—perfect for busy weeks, meal prep, or a cozy family dinner. Plus, it’s versatile: tweak the toppings, blend it smooth, or leave it chunky.

It’s truly a soup that checks all the boxes: healthy, filling, kid-friendly, and delicious.

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!