This simple Instant Pot baked potato soup is smooth, creamy, and decadent, perfect to enjoy under a warm blanket by the fireplace this fall season.
The weather is cooler and that means it’s officially soup season. If I’m honest, soup season is year-round in my house but there’s something so special about enjoying a bowl of soup during those cooler fall and winter months. I usually go for a more brothy soup over the creamy ones but my favorite type of creamy soups are either a baked potato or some type of chowder. I decided to try my hand at a baked potato soup because it’s something I love to order when out at a restaurant. I’ve clearly made it my life mission to master restaurant favorites at home. I was actually surprised by how simple and straightforward it was to develop this recipe and I loved how it turned out. To top it all off, It didn’t take much time because I made it in my Instant Pot and I had plenty of leftovers to enjoy throughout the week for a quick, satisfying lunch.
Ingredients for my baked potato recipe:
Russet potatoes
Bacon
Chives
Onion
Garlic
Cheddar Cheese
Chicken stock
Butter
Flour
Cream
Milk
Sour Cream
Seasoning salt
Onion Powder
Garlic Powder
Chicken Bouillon
Tools you’ll need:
Schmidt Bros Cutlery (Use code: NATASHA15 at check out for 15% off your order)
Can I freeze this recipe?
Yes, you can make a big batch of this soup and freeze it in an airtight container to enjoy later.
Can I substitute the milk and cream?
I have not tried using dairy alternatives for the milk and wouldn’t recommend it here as it might drastically alter the flavor. This is a dairy-based soup and can be challenging to emulate the flavors exactly. I would research vegan baked potato soup to find alternatives.
More recipes to try:
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!
Instant Pot Baked Potato Soup
Ingredients
- 8-10 large russet potatoes scrubbed, peeled and diced
- 5 pieces of bacon diced
- 2 tbsp of fresh chives finely chopped
- 1 large onion chopped
- 4 large cloves of garlic minced
- 2 cups of cheddar cheese shredded
- 2 cups of chicken stock
- 2 tbsp of butter
- 2 tbsp of flour
- 2 cups of heavy cream or half and half
- ¼ cup of sour cream
- 1 tsp Seasoning salt
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Chicken Bouillon
Instructions
- Set the instant pot on saute function and saute your bacon until golden brown, about 5-7 minutes
- Remove from the pan and deglaze with chicken stock
- Add potatoes to the pot and give everything a good stir being sure to scrape those bacon bits from the bottom of the pot
- Cover the instant pot and cook the potatoes on high pressure for 6 minutes, quick release
- Once the potatoes are fork-tender drain them and reserve that chicken stock for later
- Mash the potatoes and set them aside
- Put the instant pot back on saute and saute the onions and garlic in butter for 2 minutes until fragrant
- Add flour and cook for one minute until flour is dissolved
- Add chicken stock back to the pot and whisk until smooth and roux has dissolved
- While keeping the instant pot on the saute function, slowly add back in the mashed potatoes to the broth one scoop at a time, whisking as you go
- Once the potatoes are incorporated into the broth and everything is smooth add milk, cheese, and sour cream, mix well then season to taste
- Serve soup warm and top with crumbled bacon, chives, and a scoop of sour cream
