Ingredients

1.5 tbsp butter (unsalted recommended)

1 medium onion

4 cloves garlic

3 cups chicken broth

1 can cream of chicken soup

8 potatoes, peeled and cut into 1-inch chunks

2.5 tsp salt

1/2 tsp black pepper

1/4 tsp smoked paprika

1 cup milk (room temperature, about 70°F)

1 tbsp all-purpose flour

2 cups shredded cheddar cheese (from block for best melting)

6 slices bacon, cooked crisp and crumbled

Green onions, for garnish

Additional shredded cheddar cheese, for garnish

Instructions

Step 1: Peel and cut the potatoes into 1-inch chunks. Dice the onion and mince the garlic. Cook the bacon strips in a skillet until crispy, then crumble and set aside for garnish.

Step 2: Set the Instant Pot to sauté mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute to release the flavors.

Step 3: Pour in the chicken broth and cream of chicken soup. Stir well, then add the potatoes, salt, black pepper, and smoked paprika. Mix to combine evenly.

Step 4: Close the Instant Pot lid and cook on high pressure for 10 minutes. After cooking, carefully perform a quick release of pressure, waiting about 30 seconds before opening the valve to avoid splatter.

Step 5: While still on sauté mode, whisk together the milk and flour in a small bowl until smooth. Slowly stir this mixture into the hot soup to avoid lumps. Let it cook for 4-5 minutes to thicken, stirring regularly. Make sure the milk is at room temperature to prevent curdling.

Step 6: Turn off sauté mode and stir in the shredded cheddar cheese until melted and smooth. Adjust seasoning to taste.

Step 7: Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and extra shredded cheddar cheese for that classic loaded baked potato experience.

Tips & Variations

Use russet potatoes for the best fluffy, creamy texture; Yukon golds are a buttery alternative. Avoid waxy red potatoes as they don’t break down well.

Substitute vegetable broth and omit bacon for a vegetarian version; add smoked paprika for smoky flavor.

For a richer soup, use half-and-half or heavy cream instead of milk.

Always shred cheese from a block to avoid grainy texture caused by pre-shredded varieties.

Wait about 30 seconds before quick-releasing pressure to prevent soup from spraying out.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day after flavors meld. Freeze soup for up to 3 months in portion-sized containers. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much after reheating. Avoid reheating in the microwave at high heat to prevent curdling.

FAQs

Can I use a different type of potato for this soup?

Russet potatoes are best for their fluffy texture and ability to thicken the soup naturally. Yukon golds work well too, offering a creamier, buttery flavor. Avoid waxy potatoes like red potatoes since they hold their shape and won’t contribute to the creamy texture.

How can I make this soup vegetarian?

Replace chicken broth with vegetable broth and omit the bacon or use a vegetarian bacon substitute. Adding smoked paprika or liquid smoke can help mimic the smoky flavor that bacon provides.