Instant Pot Baked Potato Soup

Gluten-Free  |  Published Feb 23, 2020  |  Updated May 12, 2020  |  By Tawnie

baked potato soup in a white bowl garnished with bacon, cheese and chives.

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.

baked potato soup in a white bowl garnished with bacon, cheese and chives.

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

  1. 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.
  2. 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.
  3. In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
  4. Set Instant Pot to Sauté. Pour in cornstarch slurry,, remaining milk and softened/melted cream cheese. Stir.
  5. Use an immersion blender to blend until smooth.
  6. Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving. Bread for serving  
an instant pot with step by step photos of how to make potato soup

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.

baked potato soup in a white bowl.

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!

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!!

baked potato soup in a white bowl garnished with bacon, cheese and chives.
baked potato soup in a white bowl garnished with bacon, cheese and chives.
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Instant Pot Baked Potato Soup

This Instant Pot Baked Potato soup is full of flavor and hearty satisfaction. This creamy and cheesy soup is adorned with all of your favorite baked potato toppings: sour cream, cheddar cheese, chives and bacon!
4.88 from 8 reviews
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 389kcal

Ingredients

  • 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.

    Instructions

    • 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.

    Video

    Notes

    • 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. 
    Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

    Nutrition

    Serving: 1bowl (no toppings) | Calories: 389kcal | Carbohydrates: 58g | Protein: 11g | Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 4g | Sugar: 7g | Vitamin A: 463IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 3mg

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    Recipe Rating




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    10 Comments
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    Laura
    1 year ago

    I don’t have an instant pot but I wanted potato soup so bad so I made this exact recipe, just on the stove! Cooked the potatoes for about 20 minutes (I diced them small) and it was amazing!! The thyme REALLY does add a ton of flavor, definitely making again! It won’t let me choose 5 stars on my phone!!! 🙁 but definitely 5 stars!

    Last edited 1 year ago by Laura
    Glenna
    1 year ago

    This recipe is fantastic! Perfect for this cold and overcast day. Thanks for sharing!

    Emily
    2 years ago

    I love loaded potato soup and this version is great since you can make it in the instant pot! This is always a hit with my kids!

    Michal
    2 years ago

    This potato soup looks so easy to make and loaded with great flavor. Love it

    Kushigalu
    2 years ago

    So creamy and delicious this soup is. Love this version. Can’t wait to try!

    Carrie Robinson
    2 years ago

    This is one of my favorite comfort foods! Love that it is made in the instant pot. 🙂

    Jayne
    2 years ago

    Love this soup on a cold winter day. I use different topping depending on what I have in the fridge. Thanks so much.

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