This is comfort food overload. This lightened up version of loaded cheesy potato soup is perfect for any meal and is so deliciously satisfying.

The soup is made with a few substitutions to your typical potato soup recipe and elevated with some additional flavor-packed ingredients.

This might just become your new favorite go-to soup recipe not only for the colder weather, but all of the time.

It's cheesy, potato-y, bacon-y, and is everything you could want on a Sunday afternoon while watching football (or Fixer Upper).

It's literally all of my Midwestern roots scooped into one giant bowl with more cheese and bacon on top.

And the silly thing about it, is I actually lightened up this Loaded Cheesy Potato Soup quite a bit.

It has loads of potatoes, plenty of cheese and a super flavorful creamy broth made with stock, spices and milk.

Once it simmers to perfection, I top it off with more cheddar cheese, green onion and crispy bacon.

Heat a Dutch oven or stock pot to medium.
Add the chopped bacon and cook 8-10 minutes, stirring frequently, until browned and crisp.
Use a slotted spoon to transfer it to a paper towel-lined plate.
Add the onion to the pot and sauté 4-5 minutes, until soft.
Add potatoes, reduce heat to low and cook 5-7 minutes with the lid on, stirring occasionally.
Add the garlic, salt, black pepper, celery salt, ground mustard and cayenne pepper and saute 30-60 seconds. Stir in the flour.
Whisk in the stock and bring to a simmer for about 15-20 minutes, until potatoes are soft. Stir in the milk and bring to a simmer about 3-4 minutes, until thickened.
Remove from the heat and stir in the mild or white cheddar cheese and half of the sharp cheddar cheese until melted. Use a potato masher to mash the soup until about half of the potatoes are mashed.
Stir in lemon juice. Taste and adjust seasoning, if necessary.
Serve the soup topped with the cooked bacon, the remaining sharp cheddar cheese and green onion (if using).

Nix the heavy cream and swap in milk or even evaporated milk - a trick for making creamy and thick soups without all the cream.
Cut back on the amount of dairy in general and use a few cups of stock, which adds a ton of flavor but lightens it a bit.
Add some delicious secret seasonings like celery salt, dry mustard and fresh lemon juice - if you don't have these on hand, do itttttt.
Keep the skins on the potatoes for more fiber and to eliminate the annoying step of peeling potatoes - you're welcome.
Don't add 4 cups of cheese, even though I want to (2 ½ does the trick).

For the bacon: Try small pieces of fried ham instead.
For the onion: Use yellow or white onion or shallot.
For the potatoes: Try baby red or peeled russet potatoes. If you don't want to use potatoes at all, try this soup with bite-sized pieces cauliflower florets.
For the stock: Use chicken or vegetable.
For the evaporated milk: Use regular milk (any %) or half and half for a richer soup.
For the cheese: Use a mixture of cheddar, gouda and Gruyere. A bit of Parmesan added will do wonders for the depth of flavor!
For the green onion: Try it with chives!

To make this gluten free: Use gluten free all-purpose flour. Be sure all other packaged ingredients are gluten free.
To make this dairy free: Use dairy free milk alternative, such as soy, oat or almond milk. Use dairy free cheese.
To make this nut free: This recipe is naturally nut free.
To make this vegetarian: Skip the bacon.

My best soup recipes:

Loaded Cheesy Potato Soup

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This lightened up version of loaded cheesy potato soup is the perfect comfort food for any meal and is so deliciously satisfying.

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Heat a Dutch oven or stock pot to medium. Add the chopped bacon and cook 8-10 minutes, stirring frequently, until browned and crisp. Use a slotted spoon to transfer it to a paper towel-lined plate.
Add the onion to the pot and sauté 4-5 minutes, until soft. Add potatoes, reduce heat to low and cook 5-7 minutes with the lid on, stirring occasionally. Add the garlic, salt, black pepper, celery salt, ground mustard and cayenne pepper and saute 30-60 seconds. Stir in the flour.
Whisk in the stock and bring to a simmer for about 15-20 minutes, until potatoes are soft. Stir in the milk and bring to a simmer about 3-4 minutes, until thickened. Remove from the heat and stir in the mild or white cheddar cheese and half of the sharp cheddar cheese until melted. Use a potato masher to mash the soup until about half of the potatoes are mashed. Stir in lemon juice. Taste and adjust seasoning, if necessary.
Serve the soup topped with the cooked bacon, the remaining sharp cheddar cheese and green onion (if using).

*Any potato works for this recipe. If you use reds, leave the skin on. If you use russet, peel them first.