This Instant Pot Loaded Baked Potato Soup is a comforting dinner idea that brings all the flavour of a fully loaded baked potato and turns it into a delicious one pot soup!
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You are just going to LOVE this Instant Pot Loaded Baked Potato Soup!
It’s so perfect for soup season and much faster than making baked potatoes in the oven, but you still get all of the flavour you crave!
And who doesn’t love soup, like honestly? I feel like it’s a whole meal in one that you could just eat everyday the second it starts to get cold outside!
Now, lemme break this Instant Pot Loaded Baked Potato Soup down for you.
You basically cook the potatoes (make sure they are peeled, diced and rinsed in that order) with a little bit of butter, chicken broth, onions and garlic for just 3 minutes.
The pot will take about 15 minutes to come to pressure of course but other than that, everything is hands free. While your potatoes are cooking, shred your cheese and cook your bacon.
I used turkey bacon and sour cream instead of the traditional pork bacon and cream cheese to make this loaded baked potato soup a little bit lighter, but you can totally go the other route if you’re looking for a richer soup.
I personally really like turkey bacon on this soup and find that you can use it more liberally without feeling any guilt – plus turkey bacon cooks in just over 5 minutes with minimal grease, so there’s way less clean up or hands on time. Always a win in my books!
Once your potatoes are done cooking, you’ve just got to mash them. I find that all you really need to do is use a wooden spoon to do a rough mash because you will still want some chunks of potato in there, but if you’re wanting more of a fully blended soup you can definitely just use a potato masher.
The Instant Pot cooks potatoes so perfectly – I swear it should be meant for making mashed potatoes because it’s just so easy to cook them with a little bit of chicken broth.
Once the potatoes are ready to go, you’ll stir in your flour and salt & pepper, then whisk in your milk and sour cream. The sour cream brings a delicious flavour that is hard to get with milk alone but if you only have the essentials at home and need to use milk only, feel free to skip the sour cream and just double up on the milk – 2 cups should be sufficient.
Now time for the toppings, my fave!
I usually add turkey bacon, shredded cheddar cheese and sliced green onions along with a little bit of extra sour cream to the top of my Instant Pot Loaded Baked Potato Soup but you can definitely feel free to get a bit creative here and add on your fave baked potato toppings.
Some jalapenos would be a great idea or maybe even some red onion, broccoli or bell peppers. It’s up to you and what you’re trying to clear out of the fridge!
Will you be making this Instant Pot Loaded Baked Potato Soup?
I can totally see myself making this year round – and if you’re looking for more Instant Pot soup recipes, check out this Instant Pot Beef Barley Soup or these Instant Pot Ramen Noodles. YUM!!!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60
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.
5-Day Instant Pot Challenge!
Learn how to use your Instant Pot to meal prep by subscribing to our newsletter!
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.
Nutrition
