This Healthy Instant Pot Baked Potato Soup is easy to make, cheesy, creamy and made loaded with bacon, chives and cheddar cheese. It’s also made with cream cheese to give it the extra creamy factor. Be sure to watch the video too!
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
Select SAUTE; adjust to normal. Add bacon to insert; cook 7 to 9 minutes, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towel-lined plate. Keep bacon fat in the pot.
Still on Sauté mode, add onion and cook until soft, 5 minutes, then add garlic and thyme 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, celery salt, Ancho chili powder, remaining 1 cup of 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!
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!!
Kroll’s Korner (KrollsKorner)
Kroll’s Korner – Healthy recipes that are simple, tasty and easy to make all made by Registered Dietitian Nutritionist Tawnie Kroll. krollskorner.com
Free eBooks: Muffin But Goodness & Instant Pot Dinner Recipes
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!
Select SAUTE; adjust to normal. Add bacon to insert; cook 7 to 9 minutes, stirring/flipping occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towel-lined plate. Keep bacon fat in the pot.
Remain on Sauté mode, add onion and cook until soft, 5 minutes, then add garlic, thyme, salt, and pepper and cook until fragrant, ~1 minute. (Can add in celery salt and ancho chili powder here too).
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. Whisk in cornstarch slurry then stir in remaining 1 cup of 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. Enjoy!!
Cook off more bacon if you want to add more bacon to the 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.
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Love this soup on a cold winter day. I use different topping depending on what I have in the fridge. Thanks so much.
Thank you so much!!
This is one of my favorite comfort foods! Love that it is made in the instant pot. 🙂
So creamy and delicious this soup is. Love this version. Can’t wait to try!
This potato soup looks so easy to make and loaded with great flavor. Love it
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!