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: 10
Rating: 4.8
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: 10
Rating: 4.8
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.
26 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.

  8. Rebecca Shane
    Rebecca Shane says:

    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.

  9. Michelle
    Michelle says:

    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!

  10. Mark
    Mark says:

    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.

  11. 3 x Mommo
    3 x Mommo says:

    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 🙂

  12. TERRI OPGENORTH
    TERRI OPGENORTH says:

    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!

  13. Lyla Hoffman
    Lyla Hoffman says:

    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!

  14. Jennifer Shackelford
    Jennifer Shackelford says:

    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.

  15. Rhonda
    Rhonda says:

    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.

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