Loaded Baked Potato Soup
By :Party In An Instant Pot Cookbook
instant pot recipe, instant pot, instant pot soup recipe, instant pot loaded backed potato soup
Print Recipe
This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.
instant pot recipe, instant pot, instant pot soup recipe, instant pot loaded backed potato soup
Votes: 8
Rating: 4.75
Rate this recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 2 tbsp butter
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tsp fresh thyme leaves chopped
  • 6 large russet potatoes peeled and diced
  • 4 cup low-sodium chicken broth
  • 1 cup whole milk plus 2 tablespoons, divided
  • 2 tbsp cornstarch
  • 1/2 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • shredded cheddar for serving
  • Chopped cooked bacon for serving
  • Freshly chopped chives for serving
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 2 tbsp butter
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tsp fresh thyme leaves chopped
  • 6 large russet potatoes peeled and diced
  • 4 cup low-sodium chicken broth
  • 1 cup whole milk plus 2 tablespoons, divided
  • 2 tbsp cornstarch
  • 1/2 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • shredded cheddar for serving
  • Chopped cooked bacon for serving
  • Freshly chopped chives for serving
instant pot recipe, instant pot, instant pot soup recipe, instant pot loaded backed potato soup
Votes: 8
Rating: 4.75
Rate this recipe!
Instructions
  1. Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
  2. Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
  3. In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
  4. Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
  5. Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.
13 replies
  1. ngenovese
    ngenovese says:

    Loved it!! Super easy to make. I added a cup of shredded cheese to the soup while I was thickening it. Came out perfect.

  2. decker.sr
    decker.sr says:

    Delicious! Huge hit and super easy. I used heavy whipping cream for all the milk because I had it on hand and needed to use it up. Next time I make this, I will add broccoli.

  3. Diane Derr
    Diane Derr says:

    I am new at Instant Pot cooking. Can soup recipes be doubled safely as would be in regular stock pot?

  4. Jaysi
    Jaysi says:

    I doubled the recipe but didn’t change the cook time. It turned it great. I also added Cajun spice! Delicious!

  5. Gessica Saunders
    Gessica Saunders says:

    This turned out delish. However, I did alter the recipe some. I added paprika/cayenne for a kick. Instead of only sprinkling bacon and cheddar in serving bowl — I ended up mixing both items at the very end when cooking was complete.

  6. Moza
    Moza says:

    I halfed the recipe and it turned out amazing! Best potato soup I have ever made. Very easy as well!

  7. Cortney
    Cortney says:

    This was DELICIOUS! My new go-to recipe for potato soup! I did replace the milk and cornstarch with heavy whipping cream, was perfectly creamy. YUM.

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