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Instant Pot Baked Potato Soup

This Instant Pot Baked Potato soup is full of flavor and hearty satisfaction. This creamy and cheesy soup is adorned with all of your favorite baked potato toppings: sour cream, cheddar cheese, chives and bacon!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 people
Calories: 389 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 Tbsp. olive oil or butter
  • 1 large white onion, chopped
  • 2-4 cloves garlic, minced
  • 2 sprigs thyme, fresh, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. celery salt* optional
  • 1/2 tsp. Ancho Chili Powder* optional
  • 6 large Russet potatoes, peeled and diced (~5 lbs)
  • 6 cups chicken broth
  • 1 1/2 cups milk (+ 2 Tbsp. milk, divided)
  • 1 Tbsp. cornstarch
  • 8 oz. cream cheese, softened
Garnish ideas: sour cream, shredded cheddar cheese, chives, bacon. Serve with bread.

Instructions

    Cup of Yum
  1. Press sauté mode and add 1 Tbsp. olive oil or butter to the Instant Pot. Once hot, add the onions and cook until soft, about 5 minutes. Then add in the garlic, thyme, salt and pepper. (Add in celery salt and ancho chili powder here if using). Stir 1 minute.
  2. Add in the chicken broth and potatoes. Stir gently. Secure the lid and be sure the valve is set to sealing. Select Pressure Cook/Manual on HIGH for 8 minutes. Quick release the pressure. Once the pin drops, remove the lid.
  3. In a small bowl or ramekin, whisk together 2 Tbsp. milk and the cornstarch to create a slurry to thicken the soup.
  4. Set the Instant Pot back to sauté mode. Whisk in the cornstarch slurry and the 1 1/2 cups milk and the softened cream cheese. Stir. Use an immersion blender to blend until soup is smooth.
  5. Season with salt and pepper to taste. Garnish with grated cheddar cheese, chopped bacon, chives, sour cream, etc. Serve warm.
  6. The soup thickens as it sits. Store in the fridge for up to 4-5 days.

Notes

  • sauté mode. If you use this method, be sure to deglaze the bottom of the pot with a small splash of broth before adding in the onions. S
  • You can cook the bacon in the Instant Pot with a little olive oil on sauté mode. If you use this method, be sure to deglaze the bottom of the pot with a small splash of broth before adding in the onions. Sometimes it's easier to just cook the bacon in the oven at 400°F. until crispy. I like to line a rimmed baking sheet with foil and place a cooling rack on top and lay the bacon strips down in an even layer and pop it in the oven while the soup cooks. 
  • Be sure to soften the cream cheese at room temperature. Cold cream cheese will curdle in the soup.
  • STOVE TOP INSTRUCTIONS: Heat the olive oil in a heavy bottomed pan and then add in the onion and saute. Add in the garlic, thyme and seasonings and stir. Add in the potatoes and chicken broth. Cover the pot and simmer for 20 minutes or until the potatoes are tender. Whisk in the cornstarch slurry. Then pour in the milk, and cream cheese. Blend using an immersion blender until smooth. Season to taste and garnish.
  • SLOW COOKER INSTRUCTIONS: Heat the olive oil in a heavy bottomed pan and then add in the onion and saute. Add in the garlic, thyme and seasonings and stir. Add this to the bottom of your slow cooker. Add the potatoes on top and the chicken broth. Stir. Then add in the cornstarch slurry and milk. Cook on high for 4 hours or low for 6. Stir in the softened cream cheese, blend with an immersion blender. Season to taste and garnish. 

Nutrition Information

Serving 1bowl (no toppings) Calories 389kcal (19%) Carbohydrates 58g (19%) Protein 11g (22%) Fat 14g (22%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Fiber 4g (16%) Sugar 7g (14%) Vitamin A 463IU (9%) Vitamin C 17mg (19%) Calcium 134mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 389

% Daily Value*

Serving 1bowl (no toppings)
Calories 389kcal 19%
Carbohydrates 58g 19%
Protein 11g 22%
Fat 14g 22%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 463IU 9%
Vitamin C 17mg 19%
Calcium 134mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.