Fully Loaded Baked Potato Soup – Instant Pot

What You Need To Make Fully Loaded Baked Potato Soup

• Instant Pot – I use a 6-quart model; it gives plenty of room for all the ingredients.
• Immersion blender – For blending the soup smoothly without removing it from the pot.
• Potatoes – The secret to this soup is using a mixture of baked potatoes and raw potatoes. The baked potatoes add oodles of flavor, while the raw potatoes – which cook in the Instant Pot – will help thicken the soup (see my notes below).
• Onion – Yellow onions work best for balanced flavor; white onions are fine too.
• Celery – Use your vegetable chopper to make quick work of dicing the celery, onions and carrots.
• Carrots – Small dice ensures even cooking with the other vegetables.
• Garlic – Please only cook with fresh garlic. I know it can be a pain to chop, but it adds so much more flavor to all your dishes.
• Dried thyme – Adds subtle earthy notes without overpowering the soup.
• Chicken broth – Use low- or no-sodium broth so you can control the seasoning.
• Milk – Whole milk is your best bet here for this soup. I’ve tested it with low-fat milk and it’s just not quite the same. You can cheat a bit, with low-fat milk and a splash of heavy whipping cream to balance it.
• Bacon – Cooked and crumbled for a smoky, savory topping.
• Cheddar – I prefer sharp cheddar for more flavor, but mild cheddar works if you want it gentler. Use a rotary grater to make quick work of shredding the cheese.
• Green onions – Slice thin for garnish and fresh flavor.
• Salt and pepper – Season to taste.

WHat Kind Of Potatoes Do you Need to Make Potato SOup

I use yellow potatoes in this recipe. They work just fine, but russets will also do well. You want to avoid red skin potatoes or other waxy potatoes as they don’t cook down enough to create a creamy soup.

Also, you need baked potatoes for this recipe in addition to raw potatoes. I bake the potatoes in the air fryer while the soup is cooking. You don’t add the baked potatoes until the end of the cooking time, so you’ve got time to bake them first. Or, use leftover potatoes to make this soup.

How To Make fully Loaded Baked Potato Soup Recipe

For a full list of ingredient amounts and instructions, please scroll down to the recipe card.

Chef Jenn’s Tips

• You can speed up the cooking time of this Intant Pot soup recipe even more by sauteing the bacon and veggies in a skillet on the stove.
• No immersion blender? Use a regular blender but take care when blending hot liquids. Always have a towel over the top of the lid and start slowly so you don’t explode the hot soup out of the blender.
• This is a gluten-free potato soup, but if it’s not thick enough for you, you can thicken it with a bit of a flour and water slurry, just make sure to boil the soup after adding the flour.
• Season it well! Potatoes need a fair bit of salt.
• Sliced green onions and crispy back pair really well with sharp cheddar as a garnish on this tasty soup.
• This soup will thicken up when you chill it. You may need to add a touch of milk when you reheat the leftovers.

What To Serve With Instant Pot Baked Potato Soup

This Instant Pot soup recipe is hearty and filling and can certainly stand on its own as a meal. But if you want something else with it, opt for a light salad like this Caprese Salad, or just save room for a tasty Cinnamon Roll Cookie for dessert.