Table of contents
Creating this Instant Pot Baked Potato Soup
Instant Pot Baked Potato soup is my new favorite soup to make in the Instant Pot!!
Well, this one and my Instant Pot Corn & Potato Chowder.
Sooo I bought a huge bag of russet potatoes from Costco the other day and this easy baked potato soup was the only thing I wanted to make.
Cameron loves loaded baked potatoes and I knew he’d love this soup too! It’s creamy, not too heavy, and perfect as a meal or can be made as an appetizer soup.
Instant Pot Baked Potato Soup Ingredients
This recipe comes together in seriously no time and is hands off thanks to the Instant Pot. Here is whatcha need!
- Bacon: Thick cut bacon works best!
- Onion: A white or yellow onion will do the trick.
- Garlic: 2 cloves, or 6 cloves, honestly it’s up to you! 🙂
- Thyme: Adds such a great flavor to this soup.
- Russet Potatoes: Peeled and diced. You’ll need 5 large potatoes
- Chicken broth: Can also sub vegetable broth.
- Milk: I use whole milk but you can also use any % milkfat you prefer.
- Cornstarch: This makes the soup thick and creamy!
- Cream Cheese: Beware of soup curdling. When the cheese is too cold and the soup is too hot curdling will occur. Be sure microwave or set the cream cheese out until it’s soft. If you really do not want to use cream cheese, sub with 1 cup of heavy cream.
- Seasonings: celery salt, Ancho chili powder, salt and pepper
- Garnish ideas: Shredded cheddar cheese, chopped cooked bacon, chives, sour cream, hot sauce
How to Make Instant Pot Baked Potato Soup
- On Sauté mode, add olive oil and onion and cook until soft, 5 minutes, then add garlic, thyme, seasonings and cook until fragrant, 1 minute.
- Add potatoes and chicken broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
- In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
- Set Instant Pot to Sauté. Pour in cornstarch slurry,, remaining milk and softened/melted cream cheese. Stir.
- Use an immersion blender to blend until smooth.
- Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving. Bread for serving
My Go-To Baked Potato Soup Toppings
- Shredded Cheddar Cheese
- Shredded Parmesan Cheese
- Sour cream or Greek Yogurt
- Bacon Bits
- Green onions
- Broccoli florets
Can you make loaded baked potato soup in advance?
Absolutely! This loaded baked potato soup recipe is the perfect make-ahead candidate, just store the toppings separately.
If soup is too thick, add in additional chicken broth when reheating.
Tips for Making the Best Baked Potato Soup
- Be sure to soften the cream cheese at room temperature or melt slightly in the microwave. Cold cream cheese will curdle in the soup.
- If you want some chunks of potato left in your soup, cut larger chunks of potato and cook for 7 minutes high pressure and do not use an immersion blender to smooth the soup out.
- Russet potatoes work best because of their starch content and make the soup nice and creamy!
- Sub heavy cream or half and half for the cream cheese (~1 cup will do). Adjust as needed.
- Don’t skimp out on the toppings! Loading up the soup is the fun part! Any leftover toppings can be stirred directly into the soup.
- Celery Salt and Ancho chili powder are optional seasonings but I find they add great flavor and depth to the soup.
More Easy Instant Pot Recipes
I hope you love this easy instant pot loaded baked potato soup. Here are a few more reader Instant Pot favorites!
- Instant Pot Vanilla Bean Yogurt
- Instant Pot Chicken Taco Soup
- Instant Pot Chicken Burrito Bowl
- Instant Pot Sun-Dried Tomato Chicken
- Instant Pot Teriyaki Chicken Rice Bowls
- Instant Pot Corn & Potato Chowder
This loaded baked potato soup recipe will be sure to be one of the best baked potato soup recipe you will try! Let me know in the comments below what you think!!
Instant Pot Baked Potato Soup
- 1 Tbsp. olive oil or butter
- 1 large white onion, chopped
- 2-4 cloves garlic, minced
- 2 sprigs thyme, fresh, chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. celery salt* optional
- 1/2 tsp. Ancho Chili Powder* optional
- 6 large Russet potatoes, peeled and diced (~5 lbs)
- 6 cups chicken broth
- 1 1/2 cups milk (+ 2 Tbsp. milk, divided)
- 1 Tbsp. cornstarch
- 8 oz. cream cheese, softened
Garnish ideas: sour cream, shredded cheddar cheese, chives, bacon. Serve with bread.
- Press sauté mode and add 1 Tbsp. olive oil or butter to the Instant Pot. Once hot, add the onions and cook until soft, about 5 minutes. Then add in the garlic, thyme, salt and pepper. (Add in celery salt and ancho chili powder here if using). Stir 1 minute.
- Add in the chicken broth and potatoes. Stir gently. Secure the lid and be sure the valve is set to sealing. Select Pressure Cook/Manual on HIGH for 8 minutes. Quick release the pressure. Once the pin drops, remove the lid.
- In a small bowl or ramekin, whisk together 2 Tbsp. milk and the cornstarch to create a slurry to thicken the soup.
- Set the Instant Pot back to sauté mode. Whisk in the cornstarch slurry and the 1 1/2 cups milk and the softened cream cheese. Stir. Use an immersion blender to blend until soup is smooth.
- Season with salt and pepper to taste. Garnish with grated cheddar cheese, chopped bacon, chives, sour cream, etc. Serve warm.
- The soup thickens as it sits. Store in the fridge for up to 4-5 days.
- You can cook the bacon in the Instant Pot with a little olive oil on sauté mode. If you use this method, be sure to deglaze the bottom of the pot with a small splash of broth before adding in the onions. Sometimes it’s easier to just cook the bacon in the oven at 400°F. until crispy. I like to line a rimmed baking sheet with foil and place a cooling rack on top and lay the bacon strips down in an even layer and pop it in the oven while the soup cooks.
- Be sure to soften the cream cheese at room temperature. Cold cream cheese will curdle in the soup.
- STOVE TOP INSTRUCTIONS: Heat the olive oil in a heavy bottomed pan and then add in the onion and saute. Add in the garlic, thyme and seasonings and stir. Add in the potatoes and chicken broth. Cover the pot and simmer for 20 minutes or until the potatoes are tender. Whisk in the cornstarch slurry. Then pour in the milk, and cream cheese. Blend using an immersion blender until smooth. Season to taste and garnish.
- SLOW COOKER INSTRUCTIONS: Heat the olive oil in a heavy bottomed pan and then add in the onion and saute. Add in the garlic, thyme and seasonings and stir. Add this to the bottom of your slow cooker. Add the potatoes on top and the chicken broth. Stir. Then add in the cornstarch slurry and milk. Cook on high for 4 hours or low for 6. Stir in the softened cream cheese, blend with an immersion blender. Season to taste and garnish.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie