Loaded Baked Potato Soup
This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2tbsp butter
  • 1 large onionchopped
  • 2 garlic clovesminced
  • 1tsp fresh thyme leaveschopped
  • 6 large russet potatoespeeled and diced
  • 4cup low-sodium chicken broth
  • 1cup whole milkplus 2 tablespoons, divided
  • 2tbsp cornstarch
  • 1/2cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • shredded cheddarfor serving
  • Chopped cooked baconfor serving
  • Freshly chopped chivesfor serving
  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.