Loaded Baked Potato Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
liquid	247%	149%
dairy	141%	35%
fat	0%	3%
aromatics	0%	16%
salt	0%	0%
protein add	21%	17%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	2 medium russet potatoes (washed and dried)
454 g	1 small head cauliflower (3 1/2 cups or 16 ounces, stem removed cut into florets)
360 g	1 1/2 cups chicken broth
366 g	1 1/2 cups 1% reduced-fat milk
	kosher salt and freshly cracked black pepper (to taste)
115 g	1/2 cup light sour cream
71 g	10 tbsp reduced-fat shredded sharp cheddar cheese
38 g	6 tbsp chopped chives (divided)
	3 slices center cut bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Love the recipe as written and have made it many times! However, I’m so into my instant pot lately and love saving dishes. I add a chopped onion and six cloves of minced garlic to some olive oil on sauté. Then I throw in all the chopped potatoes, cauliflower f” — a cook, 5.0★

“YUM YUM YUM!! I made this in the InstaPot. I added the peeled and chopped potatoes and cauliflower along with chicken broth, then set it to 6 minutes on high pressure. Once it was complete, I used the immersion blender in the InstaPot and added milk. I stirre” — a cook, 5.0★