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!
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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 or tongs, transfer bacon to paper towel-lined plate. Keep bacon fat in the pot.
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.
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!!
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!
Add in the potatoes and chicken broth. 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.
In a small bowl or ramekin, whisk together 2 Tbsp. milk and the cornstarch to create a slurry to thicken the soup.
Season with salt and pepper to taste. Garnish with shredded cheddar, bacon, chives, sour cream, etc. Serve warm.
Video
Notes
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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This recipe is fantastic! Perfect for this cold and overcast day. Thanks for sharing!
Thank you so much Gleena, so happy you enjoyed it! 🙂 xo, Tawnie
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!
This potato soup looks so easy to make and loaded with great flavor. Love it
So creamy and delicious this soup is. Love this version. Can’t wait to try!
This is one of my favorite comfort foods! Love that it is made in the instant pot. 🙂
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!!