Description
If you’re craving the comforting embrace of a rich and creamy potato soup but are watching your calorie and fat intake, you’re in for a delightful surprise. This Loaded Potato Soup recipe is here to satisfy your comfort food cravings without the guilt. Made with the magic of cream cheese instead of heavy cream, it’s velvety, hearty, and incredibly delicious, all while being lower in calories and fat than traditional potato soup recipes.
Ingredients
Units
Scale
- 4 slices of bacon, chopped
- 1 medium onion, chopped (approx 1 cup)
- 3 stalks of celery, chopped (approx 3/4 cup)
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 pounds russet potatoes, peeled and cut into 1/4″ chunks (around 4 cups)
- 4 ounces cream cheese (can substitute low-fat version)
- salt and pepper
- 4 ounces extra-sharp cheddar cheese, grated (about 1/4 cup)
- 1 bunch green onions, chopped
Instructions
Pressure Cooker (Instant Pot) Directions
- Select SAUTE setting and add bacon. Cook, stirring often, until bacon is browned and crisp (6 – 8 minutes). Transfer bacon to paper towel lined plate and set aside. Reserve bacon drippings in the pressure cooker.
- Add onion and celery to drippings. Cook, stirring often, until vegetables are softened (about 5 minutes.)
- Stir in garlic and cook for an additional minute.
- Add broth, chopped potatoes, salt and pepper.
- Stop Saute function. Cover pressure cooker with lid and lock it in place. Put steam release valve in “sealed” position. Select “pressure cook” setting for 9 minutes. (It may take 10 – 15 minutes for cooker to come to pressure before cooking begins.)
- When cooking has finished, carefully turn the steam release valve to “vent” position and let steam fully escape.
- Remove lid and stir in cream cheese, stirring until melted.
- Depending on the consistency you prefer, you can mash the potatoes using a potato masher or use an immersion (or traditional) blender to make the soup smoother.
- Ladle soup into bowls and top it with the chopped bacon, cheddar cheese and green onions.
STOVETOP DIRECTIONS
- Place a large soup pot over medium high heat and add bacon. Cook, stirring often, until bacon is browned and crisp (6 – 8 minutes). Transfer bacon to paper towel lined plate and set aside. Reserve bacon drippings in the pressure cooker.
- Add onion and celery to drippings. Cook, stirring often, until vegetables are softened (about 5 minutes.)
- Stir in garlic and cook for an additional minute.
- Add broth, chopped potatoes, salt and pepper.
- Bring mixture to a boil and then turn heat down to a simmer. Cook for 40 – 50 minutes until potatoes are completely tender.
- Stir in cream cheese, stirring until melted.
- Depending on the consistency you prefer, you can mash the potatoes using a potato masher or use an immersion (or traditional) blender to make the soup smoother.
- Ladle soup into bowls and top it with the chopped bacon, cheddar cheese and green onions.
Notes
- You can use full fat or light cream cheese in this recipe.
- For vegetarian version, omit bacon, substitute vegetable broth and saute vegetables in olive oil
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop or pressure cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 282
- Sugar: 4 grams
- Sodium: 570 mg
- Fat: 11 grams
- Carbohydrates: 33 grams
- Fiber: 3 grams
- Protein: 13 grams
