Ultimate Instant Pot Loaded Baked Potato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
602 kcal
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Course
Main Course
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Cuisine
American
Ultimate Instant Pot Loaded Baked Potato Soup
Description
This soup starts by adding peeled, cubed potatoes, onion, garlic, celery, and dried herbs like thyme and oregano, along with red pepper flakes and seasoning, into the Instant Pot with chicken broth and optional soup base. Cooking under high pressure quickly softens the potatoes and melds flavors. After a natural pressure release, some potatoes are mashed for texture, or the mixture can be blended for extra creaminess.
Once cooked, cream cheese, sour cream, cheddar, and cooked bacon are whisked in using the sauté function, enriching the soup with creamy, tangy, and smoky elements. It thickens to a hearty consistency suitable for a filling meal.
The soup may be garnished with toppings like extra cheddar, bacon, green onions, and chives to echo the loaded baked potato experience. It suits colder weather or whenever a flavorful, creamy soup is desired.
Ingredients
Cook on High Pressure ingredients:
- 5 pound potato peeled and cubed, Yukon or Russet variety, in bag
- 1 onion diced, medium
- 1 tablespoon garlic minced
- 1 cup celery diced
- 1/2 tablespoon thyme dried
- 1/2 tablespoon oregano dried
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper ground
- 3 cups chicken broth
- 1 can condensed cream of potato soup optional, 10 1/2 oz
- 1 can evaporated milk 12 oz
- 1 cup heavy whipping cream
Add after cooking on High Pressure:
- 4 ounces cream cheese cubed and softened to room temperature
- 1/2 cup sour cream room temperature
- 2 cups cheddar cheese shredded
- 6 oz Bacon cooked
Toppings:
- green onion chopped
- cheddar cheese
- Bacon cooked
- chives diced
Instructions
- Add all the ingredients listed under the "Cook on High Pressure" to the pot.
- Stir well to combine, make sure you don't go over the inner Max line of your pot.
- Close and lock the lid, point knob to sealed.
- Press High Pressure and input 10 minutes. It will take the Instant Pot to come to pressure about 15-20 minutes, due to the high volume of the soup.
- Once the pressure cooker is done cooking, do a 10-minute Natural Pressure Release, after which, carefully release the remaining pressure by moving the knob to the Vent position.
- Lift the lid and use a potato masher to mash some of the potatoes. If wanted, use an immersion blender to cream the soup more.
- Select Sauté, and whisk in cream cheese, sour cream, bacon, and cheddar cheese until fully combined. It is great to use an immersion blender for this, it will make the soup incredibly creamy.
- Serve topped with favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 21g | 42% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 122mg | 41% |
| Sodium | 1084mg | 45% |
| Potassium | 1613mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 25.3mg | 28% |
| Calcium | 436mg | 44% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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