No time to labor over the stove to make dinner? This Instant Pot Loaded Baked Potato Soup is quick and easy to make with almost all of the cook time being hands off in the instant pot. You start this soup off with cooking the bacon and then adding in the potatoes and broth to that. Yep, that’s right. The bacon is loaded into the soup from the very start!
After the soup cooks you add in a roux and cheese to really make it fully loaded. I keep this soup with some potato chunk to make it feel even more hearty and filling. I also leave on the most of the skins on the potatoes because that’s where so much of the nutrients are.
I lightened this soup up by using an unsweetened almond milk and greek yogurt as substitutes for some of their full fat and higher calorie brethren. You can really use whatever sort of milk you prefer, but almond milk is just what I tend to have on hand.
I also use a reduced fat cheese, mild, medium or sharp cheddar are my favorites. Top it all off with a few more bits of bacon, shredded cheese, and green onions.
TheSkinnyFork.com A fully loaded potato soup that's got bacon and cheese cooked right in. Delicious and easy to make with most of the cooking time being completely hands off! Prep Time: 10 Minutes • Cook Time: 1 Hour
Servings: 6 • Serving Size: About 1 1/2 Cups Soup • Calories: 326 • Fat: 16 g • Saturated Fat: 9 g • Carb: 37 g • Fiber: 3 g • Protein: 12 g • Sugar: 2 g • Sodium: 211 mg
• 6 Slices Center Cut Reduced Sodium Bacon
• 1 Medium White or Yellow Onion, Diced
• 3-4 C. Unsalted Chicken or Vegetable Stock
• 2 Lbs. Russet Potatoes, Half Peeled & Half Unpeeled
• 4 Tbsp. Butter
• 1/3 C. All-Purpose Flour
• 1 1/3 C. Unsweetened Almond Milk
• 1/2 C. Plain Fat-Free Greek Yogurt
• 1 C. Shredded Reduced Fat Cheddar
• Salt & Pepper to Taste
Directions:
Place the 6 Slices Center Cut Reduced Sodium Cooked Bacon into the base of the instant pot and cook on sauté until done.
Add in the 1 chopped onion and continue to cook for a few more minutes.
Turn the sauté feature off and add in the 3-4 C. Unsalted Chicken or Vegetable Stock, 2 Lbs. Potatoes, Peeled (if desired).
Secure the lid and set the steam valve to sealed. Cook on ‘soup’ feature for 60 minutes.
Once done, do a quick release or allow the pressure to drop naturally.
Place the 4 Tbsp. Light Butter into a small sauce pan over medium-high heat to melt. Whisk in the 1/3 C. All-Purpose Flour to create your roux; cook for 1 minute stirring constantly.
Slowly add in the 1 C. almond milk while still whisking until the mixture is completely smooth. Allow the mixture to continue cooking until it begins to simmer and thickens; once done, set aside.
Open the instant pot once the pressure pin has dropped. Use an immersion blender or general food processor or blender (with the steam cap removed) to blend up half of the soup.
Transfer the roux mixture into the instant pot with the potatoes and stir to combine along with the 1 C. Shredded Reduced Fat Sharp Cheddar Cheese, 1/2 C. Plain Fat Free Greek Yogurt, and season with Salt & Pepper to Taste.
Serve right away with any desired toppings!
Step-by-Step Photos:
Nutritional Claims: Balanced • Sugar Conscious • Egg Free • Peanut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Sugar Added • Sulphite Free