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Lighter Loaded Baked Potato Soup

Lighter Loaded Baked Potato Soup

Lighter Loaded Baked Potato Soup has all the flavor of the traditional potato soup you love without heavy cream. This recipe can be made in the Instant Pot or on the stove top.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people


  • 3 slices Center Cut Bacon diced
  • 5 cups Russett Potatoes Cut into 1 inch cubes
  • 1/2 cup Carrot finely diced
  • 1/2 cup Celery finely diced
  • 1 cup onion finely diced
  • 4.5 cups Chicken Stock low sodium preferred
  • 1 cup 2% milk Do not use lower fat than 2%.
  • 3 tbsp. Flour
  • salt and pepper to taste


  1. INSTANT POT/PRESSURE COOKER INSTRUCTIONS- Turn the Instant Pot to saute and throw the diced bacon in. Cook it until it's crisp. Remove and place it on a paper towel line plate.
  2. Add in the celery, onion and carrot and saute until translucent. Add in the potatoes and a heavy sprinkle of salt and pepper.
  3. Pour in 4.5 cups of chicken stock. Place the lid on the Instant Pot (or pressure cooker) and press manual and set for 7 minutes. The Instant pot takes some time to build pressure. It will then cook for 7 minutes and you'll quick release the steam. Use a towel and stand back as the steam releases.
  4. After you've released the steam, puree about 1/3 of the soup using an immersion blender or just transfer it to a regular blender and pour it back in. Mix together the 1 cup of milk and 3 tbsp. of flour. Whisk well so there are no lumps.
  5. Pour in the flour and milk mixture. Turn the function on the instant pot back to saute (if using a traditional pressure cooker or stove top just cook it on the stove at medium heat) and allow the soup to thicken and the flour to cook out for 2-4 minutes. The soup should coat the back of a spoon. Add more milk or chicken stock if you need to thin it to your liking.
  6. Taste for seasonings. You'll likely need to add more salt and pepper. Serve with chives, bacon, a dollop of sour cream or a little cheese. Load it to your liking.
  7. STOVE TOP- The only difference in cooking on the stove top is the part where you add the stock and cook the potatoes. If you're making this on the stove top you'll need to bring the stock mixture to a low boil and cook until the potatoes are fork tender instead of pressure cooking them.

Recipe Notes

The nutrition information is calculated with the bacon as it's used to start the soup. Additional toppings will add additional calories.