Low Fat Fully Loaded Baked Potato Soup


Yields 8-10 servings

Prep Time: 10 minutes

Cook Time: 47 minutes



  • 6 slices center-cut bacon, diced
  • 2 tablespoons bacon grease
  • 1 medium onion, peeled and diced
  • 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 garlic cloves, minced
  • 3½ cups chicken stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried tarragon
  • 1 can (12 ounces) 2% evaporated milk
  • ½ cup low-fat sour cream, plus more for garnish
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • Scallions or chives, for garnish


  1. SELECT Brown on the Cosori Multicooker, set the temperature at 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD in bacon and cook until crisp, about 8 to 12 minutes. Drain and set aside, reserving 2 tablespoons of bacon grease.
  3. ADJUST the temperature to 350°F, add the onions, and cook until translucent.
  4. ADD in the potatoes and garlic and cook for about 2 minutes.
  5. ADD in the chicken stock, salt, pepper, and tarragon. Cover with lid.
  6. WHISK together the milk and sour cream in a separate bowl until it is well combined. Set aside.
  7. SELECT Boil (N) and add the milk and sour cream mixture. Cook until potatoes are tender, about 20 minutes.
  8. CREATE A SLURRY by whisking 1 tablespoon of water and 1 tablespoon of cornstarch together and adding it to the soup. Add more slurry if needed.
  9. COOK for 5 minutes until soup has thickened nicely. Press Start/Cancel.
  10. ADD in the cheddar cheese and mix until it is melted and well incorporated.
  11. SERVE hot and garnish with bacon, cheese, sour cream, and scallions.