This Instant Pot Loaded Baked Potato Soup is a comforting one-pot dinner idea with all the delicious flavours of a fully-loaded baked potato.
Ingredients and substitutions
- Butter – margarine or olive oil would also work.
- Yellow onion – white onion is the best substitute here.
- Garlic – fresh minced garlic is best but jarred minced garlic or garlic powder will work in a pinch.
- Russet potatoes – white or Yukon Gold potatoes would also work in this soup.
- Chicken broth – vegetable broth will provide a similar flavour.
- Flour – cornstarch, tapioca starch or almond flour are all good alternatives.
Milk – use any milk or non-dairy milk of your choice. - Sour cream – you can use the traditional cream cheese to make the soup richer but it’ll increase the calorie count. Or leave the sour cream out altogether and double up on the milk.
- Turkey bacon – regular bacon would also work but isn’t as healthy.
- Cheddar cheese – feel free to swap for your favourite type of cheese.
- Green onions – jalapenos, red onion and bell peppers would also be good toppings.
- Salt & pepper – to taste.
How to make potato soup in the Instant Pot
- Add the butter, onions, garlic, potatoes and broth to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Cook the turkey bacon.
- Do a quick release of the pressure.
- Mash the potatoes.
- Stir in the rest of the ingredients.
- Top with bacon, cheese, green onions and sour cream.
- Serve and enjoy!
What to serve with loaded baked potato soup
This soup is super filling on its own, but if you want to serve it as a side dish, I recommend cutting down on the portion size. It would go really well with a light sandwich, wrap or salad. Because it’s heavier, I’d recommend serving it with something a bit lighter.
Frequently Asked Questions
This loaded potato soup is made with butter, onions, garlic, russet potatoes, chicken broth, sour cream flour and milk. It’s topped with a healthier spin on the classic toppings with turkey bacon instead of regular bacon and sour cream instead of cream cheese.
The flour will thicken up the soup plenty, but if you find it’s still not thick enough for your liking, you can whisk in a bit of cornstarch.
This potato soup has 36 grams of carbs.
Storing and reheating
This loaded baked potato soup will last in the fridge for up to 5 days in airtight glass containers. Make sure to store any toppings like the turkey bacon, scallions and sour cream separately.
I recommend reheating on the stovetop over low heat for best results, but you can also reheat it in the microwave for 1-2 minutes, stirring halfway through, then add on your fresh toppings.
Freezing components of this recipe
Unfortunately, this soup won’t freeze very well, but you can freeze the turkey bacon raw or cooked. Raw turkey bacon will last in the fridge for up to 6 months in freezer-safe Ziploc bags. If you’re freezing it cooked, wait for it to cool down to room temperature before freezing for up to 3 months. Let it thaw in the fridge overnight then reheat or cook fresh.
More comforting soup recipes
- Easy Instant Pot Lasagna Soup
- Instant Pot Zuppa Toscana Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Clam Chowder
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Grab some glass meal prep bowls if you plan on packing this soup up for lunch or freezing it.
- I like using this potato masher once the potatoes are cooked.
is the version I use in this recipe.
Instant Pot Loaded Baked Potato Soup
Ingredients
- 3 tbsp butter, divided
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 3 large russet potatoes, skinned and cubed (about 4 cups)
- 2 cups chicken broth
- 1/4 cup flour
- 1/2 tsp each salt & pepper
- 1 cup milk
- 1 cup sour cream
- 8 slices turkey bacon
- 1 cup cheddar cheese, grated
- 1 bunch green onions, sliced
Instructions
- Add 2 tbsp butter, onions, garlic, potatoes and chicken broth to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of the pressure.
- Meanwhile, cook turkey bacon in a large frying pan and chop up, then grate cheese and slice green onions.
- When potato mixture has finished pressure cooking, do the quick release then open the lid when safe to do so. Turn onto saute mode and mash potatoes and a spoon or masher, leaving some chunks. Stir in butter, salt & pepper and flour, whisking to combine.
- Stir in milk and sour cream then bring just to a simmer. Turn off saute mode and then ladle into bowls, topping with turkey bacon, cheddar cheese, green onions and a dollop of sour cream. Serve and enjoy!
- Tip: Leftover soup (sans toppings) can be frozen up to a month in glass containers.
