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 or tongs, 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 milk and softened/melted cream cheese. Stir.
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!
Cook the bacon: Select sauté on your Instant Pot. Add bacon and cook 7-9 minutes, stirring and flipping occasionally until crisp. Using tongs, transfer the bacon to a paper towel lined plate to cool. This is to garnish our soup later on! Keep bacon fat in the pot.
Remain on sauté mode. Deglaze the bottom on the pan with a small splash of chicken broth. Add the onion 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 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.
Set the Instant Pot back to sauté mode. Whisk in the cornstarch slurry and the milk and softened cream cheese. Stir. Use an immersion blender to blend until soup is smooth.
Season with salt and pepper to taste. Garnish with shredded cheddar, bacon, chives, sour cream, etc. Serve warm.
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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