Instant Pot Baked Potato Soup

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

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!

Course Main Course

Cuisine American

Keyword bakedpotato, instantpot, instantpotsoup, loadedbakedpotato, potatosoup

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 389kcal

Author Tawnie Graham of Kroll's Korner

Equipment

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.

US Customary - Metric

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.
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
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.
6 large Russet potatoes, peeled and diced, 6 cups chicken broth
In a small bowl or ramekin, whisk together 2 Tbsp. milk and the cornstarch to create a slurry to thicken the soup.
1 1/2 cups milk (+ 2 Tbsp. milk, divided), 1 Tbsp. cornstarch
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.
8 oz. cream cheese, softened
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.

Nutrition