Instant Pot Baked Potato Soup

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

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!

Instant Pot Vanilla Bean Yogurt

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!!

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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!

5 from 6 votes

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 people

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Instant Pot
• Vegetable peeler

Ingredients

• 6 strips bacon, thick cut
• 1 large white onion, chopped
• 2-4 cloves garlic, minced
• 2 sprigs thyme, fresh, chopped
• 6 large Russet potatoes, peeled and diced
• 6 cups chicken broth
• 1 1/2 cups milk (+ 2 Tbsp. milk, divided)
• 1 Tbsp. cornstarch
• 8 oz. cream cheese, softened
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. celery salt* optional
• 1/2 tsp. Ancho Chili Powder* optional

Garnish ideas: sour cream, shredded cheddar cheese, chives, bacon. Serve with bread.

Instructions

• 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!!

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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