Description
This Cheesy Instant Pot Loaded Baked Potato Soup combines all the comforting flavors of a loaded baked potato—bacon, sharp cheddar, and green onions—into a creamy, hearty soup that’s ready in under 40 minutes. Using the Instant Pot drastically reduces cooking time and cleanup while creating a thick, richly flavored soup perfect for busy weeknights or feeding a crowd.
Ingredients
Scale
For the Soup Base:
- 1.5 tbsp unsalted butter (preferably Kerrygold)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups chicken broth (Swanson Less Sodium recommended)
- 1 can cream of chicken soup
- 8 russet potatoes, peeled and cut into 1-inch chunks
- 2.5 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
For the Slurry:
- 1 cup milk, room temperature (about 70°F)
- 1 tbsp all-purpose flour (King Arthur recommended)
- 2 cups sharp cheddar cheese, shredded from block
For the Garnish:
- 6 slices bacon, cooked until crispy and crumbled
- Green onions, sliced
- Additional shredded cheddar cheese
Instructions
- Prepare Ingredients and Aromatics: Peel and cut the potatoes into 1-inch chunks and set aside. Dice the onion and mince the garlic cloves. Cook the bacon strips in a skillet until crispy; once cooked, crumble and set aside for garnish. Prepping all ingredients beforehand ensures smooth Instant Pot operation without interruption.
- Build the Flavor Base: Set your Instant Pot to sauté mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its flavor, creating a savory foundation for the soup.
- Combine Soup Components and Pressure Cook: Pour in the chicken broth and cream of chicken soup, stirring well to mix. Add the prepared potatoes, salt, black pepper, and smoked paprika, stirring to distribute evenly. Close the lid and set the Instant Pot to high pressure for 10 minutes. This cooks the potatoes until soft and melds the flavors.
- Release Pressure and Thicken the Soup: When cooking completes, carefully perform a quick release of pressure, waiting about 30 seconds before turning the valve to avoid splattering. While the Instant Pot remains in sauté mode, whisk together the milk and flour in a small bowl until smooth to prevent lumps. Slowly add this slurry into the soup while stirring continuously. Allow the soup to sauté for 4-5 minutes to thicken. Using room temperature milk prevents curdling.
- Melt Cheese and Finish the Soup: Turn off the sauté function and immediately stir in the shredded cheddar cheese from the block until fully melted and incorporated. Avoid cooking cheese at high heat to prevent graininess. Taste the soup and adjust seasoning if necessary.
- Serve with Toppings: Ladle the soup into bowls and garnish generously with the crumbled bacon, sliced green onions, and additional shredded cheddar cheese to replicate the full loaded baked potato experience. Enjoy warm.
Notes
- Russet potatoes are ideal due to their starchy texture that thickens the soup; Yukon golds are a good alternative. Avoid waxy red potatoes as they don’t break down well.
- You can substitute cream of chicken soup with a homemade roux of butter, flour, chicken broth, and heavy cream.
- Vegetable broth can replace chicken broth for a vegetarian version; omit bacon or use vegetarian bacon.
- Use freshly shredded cheese for best melting results; pre-shredded cheeses contain additives that can cause graininess.
- Wait about 30 seconds before quick releasing the pressure valve to prevent splattering and mess.
- Add milk and flour slurry only when sauté is turned off to avoid curdling.
- Store leftover soup in airtight containers in the refrigerator for up to 4 days; save garnishes separately for freshness.
- You can freeze this soup up to 3 months; reheat gently, stirring often to restore texture.
- Serving this soup with a side salad or crusty bread complements its rich, creamy flavor beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot potato soup, loaded baked potato soup, cheesy potato soup, easy weeknight soup, bacon cheddar soup, creamy potato soup
