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  • Writer's pictureKatrina Davis

Instant Pot Light & Loaded Baked Potato Soup

Updated: May 6, 2020

Would you believe me if I told you there is no cream in this soup? By substituting cauliflower instead of heavy cream, I was able to create a creamy, velvety soup without all of the extra calories. This is a great example of the type of food I crave, I love meals that are hearty and filling but also light. When I decided to try using cauliflower as a replacement, it was on a whim, but I was so shocked at how great it turned out.

When it comes to soups, I always shred the cheese myself. Pre-shredded cheese is coated in anti-caking agents to prevent it from sticking together. This also prevents the cheese from melting well and can create a stringy texture.

I hope you make this recipe and love it as much as we do! If you have any comments or suggestions drop them below.



  • 1 medium onion, diced

  • 4 slices bacon, sliced into 1/4 in pieces (plus 2 extra slices for garnish, optional)

  • 3 cloves garlic

  • 4 cups chicken stock

  • 1 medium head cauliflower, with the base and leaves trimmed off

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper, to taste

  • 2 medium russet potatoes, diced 1/4 inch thick

  • 1 cup shredded cheddar cheese (plus an extra 1/4 cup for garnish, optional)


  1. Turn on instant pot to sauté setting or heat a skillet over medium heat

  2. Add bacon, cook until crispy, transfer to paper towel lined plate

  3. Using same skillet or instant pot, add onions and sauté until translucent, about 4-5 minutes

  4. Add garlic and cook for about 1 minute until fragrant

  5. If using a skillet, transfer onion mixture and bacon to instant pot and pour in chicken stock, potatoes, onion powder, garlic powder, salt and pepper

  6. Trim off the base of cauliflower and place whole head in the center of the pot, covering with liquid as much as possible

  7. Place top on instant pot, seal, and cook for 10 minutes on high pressure

  8. Quick release and remove lid once pressure is fully released

  9. Carefully remove head of cauliflower from instant pot and transfer to blender or bowl for use of immersion blender. Blend until smooth then add back into soup mixture

  10. Stir in cheddar cheese until melted

  11. Ladle soup into bowls and top with chives, crumbled bacon, shredded cheese, jalapeños, and sour cream (optional). Enjoy!

Serves 4-6

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