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Best Creamy Loaded Baked Potato Soup (Instant Pot)

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This Creamy Loaded Baked Potato Soup (Instant Pot) tastes like it simmered all afternoon, but it’s ready in under an hour. It’s the ultimate comfort food for cold weather, snow days, or any day you need a warm bowl of something good.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds Russet potatoes, peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ cup sour cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional garnishes: chopped green onions, extra shredded cheddar, crispy bacon bits, a dollop of sour cream, fresh chives

Instructions

  1. Cook the bacon. Place the chopped bacon in a cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside. Do not discard the bacon fat.
  2. Sauté the aromatics. Turn your Instant Pot to the ‘Sauté’ function and add 1 tablespoon of the rendered bacon fat (or use the 2 tablespoons of butter if you prefer). Once it’s shimmering, add the diced onion. Cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Stir constantly so the garlic doesn’t burn.
  3. Add the potatoes and broth. Add the diced russet potatoes to the pot. Pour in the 4 cups of low-sodium chicken broth. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Give everything a good stir.
  4. Pressure cook. Secure the lid on the Instant Pot and make sure the valve is set to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 8 minutes on high pressure. The pot will take about 10-12 minutes to come to pressure.
  5. Natural release. Once the cooking time is up, let the pressure release naturally for 10 minutes. This is crucial — it allows the potatoes to finish cooking gently and keeps them from getting gummy. After 10 minutes, carefully turn the valve to ‘Venting’ to release any remaining steam.
  6. Blend the soup. Remove the lid. The potatoes should be very tender and falling apart. Use an immersion blender to blend about half of the soup right in the pot. I like to leave some chunky potato pieces for texture, so I just give it a few quick pulses. If you’re using a regular blender, carefully transfer about 3 cups of the soup (liquid and solids) to the blender, blend until smooth, and return it to the pot. Repeat if you want it even creamier.
  7. Stir in the dairy. Turn the Instant Pot to the ‘Keep Warm’ setting. Add the heavy cream, shredded cheddar cheese, and sour cream. Stir gently but continuously until the cheese is fully melted and the soup is smooth. Don’t let it boil at this point, or the dairy might curdle.
  8. Taste and adjust. Give the soup a taste. Add more salt and pepper if needed. I usually add another ½ teaspoon of salt and a good crack of fresh black pepper.
  9. Serve. Ladle the soup into bowls. Top with the crispy bacon, extra shredded cheddar, a dollop of sour cream, and a sprinkle of chopped green onions or chives. Serve immediately.

Notes

Don’t skip the natural release for 10 minutes to avoid gummy potatoes. Shred your own cheese for smooth melting. If the soup is too thick, stir in a splash of warm chicken broth or milk. If too thin, let it simmer on the ‘Sauté’ function for a few minutes. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: loaded baked potato soup, instant pot potato soup, creamy potato soup, comfort food, easy soup recipe, weeknight dinner

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