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The Best Healthy Instant Pot Baked Potato Soup Recipe

Imagine making a soup, spending hours over the stove stirring a pot and waiting for flavors to develop…now forget that, because the best healthy instant pot baked potato soup recipe I’m about to share with you takes about 30 minutes start to finish, and is SOOOOO good.
4.35 from 20 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 7 -10

Ingredients

  • 2 lbs small gold/yellow potatoes peeled and cut into 4s (I had 10 potatoes - you could use other types of potatoes.)
  • 1 pound cauliflower one small head of cauliflower, cut into large florets
  • 1 bunch green onions chopped, greens and whites separated
  • 6 1/2 cups fat free chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/2 cup Greek yogurt or sour cream
  • 3 ounces 1/3 reduced fat cream cheese
  • 2 tablespoons butter
  • 1 1/2 cups cheddar shredded (1/2 cup reserved for toppings)
  • 15 pieces bacon baked and finely chopped (or you could use bacon bits)

Instructions

  • Start by peeling and chopping the potatoes, and chop the cauliflower and add both to a 6 qt Instant Pot.
  • Finely dice the green onions, and put the white parts in the instant pot (save the greens for topping the soup).
  • Pour chicken broth into the instant pot and add salt and garlic salt. The broth should slightly cover the potatoes and cauliflower.
  • Seal the Instant pot lid and move the valve to 'sealing' and cook on manual or soup setting for 10 minutes. My Instant Pot had a little bit of preheating time, around 3-5 minutes.
  • When the timer goes off, turn the valve from sealing to venting to release the pressure. This will make a hissing sound and the steam will come out which takes a few minutes.
  • I like to wait a few minutes (usually at least 5 minutes) after the venting is done before removing the lid. Use a potato masher and mash directly in the instant pot. If you like a chunkier soup, leave some pieces not mashed.
  • Add in the Greek yogurt, cream cheese and butter, and stir until combined well. Then add in 1 cup of the cheddar and stir. Add a pinch of salt and pepper if you like soup a little saltier.
  • I like to cook the bacon while the soup is cooking, but this can be done ahead of time, or you can use bacon bits.
  • When soup is done cooking, ladle into a bowl (2 1/2 big ladle fulls made up one serving for this recipe) top with a pinch of green onions, shredded cheddar and a piece and half of bacon, crumbled and enjoy!

Notes

This can also be made in a Crock Pot/ Slow Cooker - cook on low for 5 hours, then follow the same directions for when the soup is made by mashing/adding the remaining ingredients.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.  
 

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 35g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 1702mg | Fiber: 5g | Sugar: 5g