Instant Pot Loaded Baked Potato Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage adds a similar flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories.

Set the Instant Pot to sear and melt 1 stick of butter.

Add 1 whole onion and cook until translucent.

Add minced garlic and cook briefly with the onions.

Pour in chicken stock and stir.

Add 1 can of cream of chicken and stir it in.

Sprinkle in Italian herb seasoning and stir well.

Add potatoes and a sprinkle of Mrs. Dash garlic and herb seasoning, then stir.

Put the lid on the Instant Pot, set to sealing, and cook for 20 minutes.

In a separate bowl, whisk together 1 cup of whole milk and 1 tablespoon of flour to create a thickening agent.

Cut up bacon and cook until crispy; drain on paper towels and set aside.

After the 20 minutes, perform a quick release on the Instant Pot.

Add the milk mixture to the soup and stir to incorporate the flour with the milk.

Set the Instant Pot to sear to bring the soup to a boil for thickening.

Add sharp cheddar cheese and Monterey Jack cheese, stirring until melted.

Season with salt and pepper to taste.

Plate the soup and serve with crispy bacon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens