Baked Potato Soup
By :Chop Secrets
Print Recipe
Votes: 24
Rating: 4.04
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Broth, Potatoes, Sour Cream
Prep Time 5 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 4 tbsp butter divided
  • 1 large shallot minced
  • 4 cloves garlic minced
  • 1 tsp celery seed crushed with the back of a spoon to release flavor
  • 6 cups chicken broth divided
  • 5 lbs potatoes cubed (peeled or unpeeled)
  • 1/3 cup sour cream
  • 1/3 cup cream cheese softened
  • 2 cups Cheddar cheese shredded
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 - 2 cups milk as needed
  • Crumbled bacon snipped chives and additional cheddar cheese for garnish
Course Soup
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Broth, Potatoes, Sour Cream
Prep Time 5 minutes
Cook Time 20 minutes
Servings
8 servings
Ingredients
  • 4 tbsp butter divided
  • 1 large shallot minced
  • 4 cloves garlic minced
  • 1 tsp celery seed crushed with the back of a spoon to release flavor
  • 6 cups chicken broth divided
  • 5 lbs potatoes cubed (peeled or unpeeled)
  • 1/3 cup sour cream
  • 1/3 cup cream cheese softened
  • 2 cups Cheddar cheese shredded
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 - 2 cups milk as needed
  • Crumbled bacon snipped chives and additional cheddar cheese for garnish
Votes: 24
Rating: 4.04
Rate this recipe!
Instructions
  1. Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and celery seed and cook for 1-2 minutes more.
  3. Add 1 cup broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add cubed potatoes and enough broth to cover the potatoes.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  7. When the time is up, quick-release the remaining pressure.
  8. Partially mash the potatoes to desired chunkiness using a potato masher or large fork.
  9. Add remaining butter, sour cream, cream cheese, cheddar cheese, salt and pepper. Stir or blend to desired consistency, adding milk if needed.
  10. Season with additional salt and pepper to taste. Serve topped with bacon, chives and additional cheddar.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

29 replies
  1. Kimmy51
    Kimmy51 says:

    The key is you have to use an immersion blender after cooking the potatoes. That’s what I did and it turned out thick, creamy and flavorful. It won’t turn out right if you don’t blend it.

  2. Mcmurtr3229
    Mcmurtr3229 says:

    Very good, but we used 5 cups broth instead of 6. Next time we will use 4 cups broth and add 1 cup milk.

  3. Bmfajardo17
    Bmfajardo17 says:

    Delicious and easy to make. The chicken broth was a bit over powering for my taste, but overall a great Insta recipie

  4. Jldskd01
    Jldskd01 says:

    This soup is very good. I didn’t use any of the milk. There was plenty of liquid with the broth. I might need to add milk when I reheat the soup tomorrow. Nice touch with the sour cream, cheese, green onion and bacon.

  5. Jldskd01
    Jldskd01 says:

    Absolutely needs the milk. Second day was too thick. Without it, much like eating mashed potatoes. Still very tasty.

  6. BRDgirl
    BRDgirl says:

    Turned out nice – but was a little bland for our family. Used 4 cups of broth and no milk and had a good consistency.

  7. GAIL
    GAIL says:

    This was very good, I used 1 c whole milk and an immersion blender. Next time, I won’t use as much celery seed (it was a little strong to me). I did scoop out about half of the potatoes before I used the immersion blender.

  8. JodiA
    JodiA says:

    Didnt quite need all 5 lbs of potatoes. Didnt use all of the onion or garlic. Pretty good. Add extra seasoning.

  9. Rmizzell
    Rmizzell says:

    This is the best potato soup i have ever made or had! Tasted like it had been cooking all day, the flavor was so rich. I used celery salt instead of seed, and beef stock instead of chicken since i didn’t have either, but it turned out fantastic!

  10. Jlash3
    Jlash3 says:

    Delicious! Sauteed a large sweet onion, didn’t have shallots, added lots of garlic. Used 6 cups broth, 1 cup milk. Did not have cheddar, so used a monteray/cheddar mix. I pulled out 4 cups of potato and pulverized, leaving the rest chunky. Definitely taste it and add some salt and pepper. My family just loved this.

  11. Brianna1200
    Brianna1200 says:

    Maybe i used too much broth? I didnt add milk since it was super watery. Very flavorless as well… had to add extra garlic powder and salt after blending

  12. Barfield
    Barfield says:

    We loved this recipe! We only had potatoes, cheese, broth, and a couppe seasons on hand so thats what we used. I didn’t use milk and it was pretty thick the next day but after beimf warmed up it was soupy again. We also added sausage the next day and it made it even better!

  13. lewismomoftwo
    lewismomoftwo says:

    Super yummy!! And easy to make following the step-by-step instructions.
    **My only wish that nutrition info was included for all of the recipes!!

  14. rjsbabe57
    rjsbabe57 says:

    Cut the recipe to 4 servings to fit in the mini. Turned out watery & bland. Added extra cooked potaties & additional seasonings & it was better. Would use less broth & more seasonings if i make again.

  15. Halamberson
    Halamberson says:

    The recipe does not take into account the time it takes to peel the potatoes, build pressure and release pressure. A better estimate of total time is around 90 minutes, prep was 30 minutes and cook time was 60 minutes. It was a little bland but my toddler enjoyed the soup.

  16. Mwclarkson432
    Mwclarkson432 says:

    Do not care for the overwhelming chickeh flavor. Seems to need some carrots and celery with that much chicken flavor.
    Will not make again

  17. Instant Pot
    Instant Pot says:

    Hi JsInstantPot,

    The recipe calls for 1 – 2 cups of milk. Start with one and increase the amount of milk to your preferences.

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