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Fall Off the Bone Chicken
Loaded Baked Potato Soup
| By : |
This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.
| 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
Ingredients
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Instructions
- 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.
- 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.
- In a small bowl, whisk together
2 tablespoons milk and cornstarch to make a slurry. - Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
- Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.
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Loved it. I added 1 cup of diced celery to the onion & garlic. Delicious.
Loved it, easy to make!
3hrs and still no soup! freaking starch:water/fluid ratio is off!!!!
Its so delicious!
Loved it!! Super easy to make. I added a cup of shredded cheese to the soup while I was thickening it. Came out perfect.
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.
I am new at Instant Pot cooking. Can soup recipes be doubled safely as would be in regular stock pot?
I doubled the recipe but didn’t change the cook time. It turned it great. I also added Cajun spice! Delicious!
I added a tsp of thyme & rosemary. Also got a pkg of diced ham from the store. It was very good.
Hello, does anyone know if you can half the recipe? Actually any recipe? Thanks 🙂
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.
I halfed the recipe and it turned out amazing! Best potato soup I have ever made. Very easy as well!
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.
Turned out well. I subbed vegetable stock for the chicken broth to make it vegetarian (and obviously left off the bacon garnish). Seemed to make a lot more than 4 servings, but I’m not complaining.
My family loved this. In fact there were no leftovers. I used bacon bits for time and because they needed used up. I added cheese and bacon to the last few minutes of cooking which I think added more flavor. I will be making this again!
This was good… I increased the recipe by half. Be sure to really adjust the seasoning as it will require a health amount of salt and pepper. I added sharp cheddar and crumbled bacon at the end instead of just as a topping. I will also add some cayenne and/or paprika as mentioned just to give a bit more complexity without overpowering it.
I made this tonight absolutely delicious!
DELICIOUS! And so easy. If you know you are going to make this, when you make bacon in the morning, save some pieces. This recipe is super easy! I was wondering how the potatoes were going to break down without any kind of hand mixer- but they did. Not completely, there were still some small yummy chunks. We eat completely organic so I passed by a recipe calling for cream of chicken soup and made this one completely from scratch (I suppose I could have found an organic canned c of c soup…). Absolutely scrumptious on a cool fall day. Highly highly recommend 🙂
Hi,
Can this be frozen?
Such a brisk evening, perfect for potato soup. So easy and very delicious! I love my instapot!!!
For some reason couldn’t not get to thicken, watery base but taste was delicious
THe recipe sounded so good but we were disappointed in the lack of flavor depth. YOu all have some good ideas for additions; I will probably use the recipe as a base recipe for times and do my own thing with it!
Taste was great … Made it twice … Cut broth down by 1 cup so or was less watery…
This a wonderful soup/chowder……I followed the recipe exactly the first time thru and it was great….this time I adlibbed some extras……because I never follow a recipe exactly….every time! I added more garlic by 2 cloves, a couple of tsp of green chile ( I am in NM, and Green Chile Rules!!) and finally a couple tbsp of sweet corn from the summer………this is amazing!!! Don’t be afraid to let your instincts lead you along!
I would definitely say that there needs to be a more accurate amount of s&p stated than just “season to taste”. Because of the amount of milk, you need several tablespoons of salt to get the right taste. Otherwise, nice tasting potato soup. If you want thicker like I did, just double the amount of milk and cornstarch.
I made this before and it was delicious. To make it super easy I used frozen diced hash browns and then instead of using the cornstarch and milk I thickened it with instant potatoes. OMG the best ever and oh so simple.
This was okay. Not a lot of taste to it. Used an immersion blender to bend part of it to make it creamer. Added greek yogurt on top.
Not bad. However mine could hardly be called a soup. More like a mashed potato dish of 8 servings. I followed the directions to T, but considering the number of potatoes called for, it lines up with what I use for a large portion of mashed potatoes. Not quite what I was looking for.
If you’ve ever wondered what loaded baked potato flavored baby food would be like, this is it. More of a potato puree than a soup. Also the prep time and cooking time are way off, plan on at least an hour and a half.
Tried this because it seemed like a quick, simple, and promising recipe. Worthy of note, I’m a huge fan of baked potato soup and this is not it. This is more like soupy mashed potatoes, not an actual soup. I feel I should also mention that it makes me extremely uncomfortable that this soup holds it shape when you set a spoon into it, or if you drop it back into the bowl. Even adding extra season fans COPIOUS amounts of cheese and bacon, it just tasted vaguely of potatoes and start having. Think like the laCroix of soup.
I’m surprised to see negative comments about this recipe. I made the exact recipe and it turned out great. Make sure the chunks of potatoes are about 1/2 to 3/4″ in size so that they don’t turn into mashed potatoes. Also, add more salt and pepper for flavor. I think this is an excellent recipe.
Made this twice and loved it. Not sure why some are having issues. Very good, followed directions and best potato bacon soup I’ve ever made in so little time.
We have made this recipe many times now and love it! We follow directions exactly and it turns out the right consistency – neither too thin and liquid-y nor too thick and mashed potatoe-y. We make the potatoes cubes ~ 1 in. x 1 in. I’m not sure how people are ending up with mashed potatoes unless they are literally mashing or putting a blender to the soup when finished, which is unnecessary.
Followed this recipe almost to a T except I used 7-8 medium white potatoes and I did not use milk or corn starch. Instead I used a hand blender to puree the finished product to a smooth creamy consistency. The liquid ratio seemed just fine to me as written. Soup came out a good mix between liquid and mashed potato. Added some chives, cheddar, and chopped turkey bacon.