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–+ servings
fully loaded baked potato soup in a white bowl
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5 from 11 votes

Fully Loaded Baked Potato Soup - Instant Pot

Make short work of this hearty and sastifying Fully Loaded Baked Potato Soup by making it in your Instant Pot! Loaded with big potato flavor and topped with bacon, cheese, and onion, grab a spoon and a fork!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soups & Stews
Cuisine: American
Keyword: beef and barley soup, fully loaded baked potato soup, instant pot, instant pot soup, potato soup, potato soup recipe
Servings: 8 servings
Calories: 156kcal

Equipment

Ingredients

  • 1 pound potatoes about 6 medium sized potatoes
  • 8 slices bacon
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 8 cups low or no sodium chicken broth
  • 1 teaspoon salt
  • 1 cup milk or heavy cream
  • 1/4 cup sliced green onions
  • 1/2 cup shredded cheddar cheese

Instructions

  • While preparing the soup, bake half the potatoes in a hot 425-F oven for about 45 minutes or use leftover baked potatoes.
  • Set the Instant Pot to Saute - Medium. About 20 minutes is fine. When the IP is hot, add the bacon and saute until crispy. Set half the bacon aside for garnishing.
  • Add the onions, celery, and carrots to the IP and the remaining bacon and continue to saute until the onion is translucent - about 5 minutes. Pull the bacon-vegetable mixture out of the IP and set aside.
  • Add the chicken broth to the IP, along with 4 cups of peeled, diced potatoes and 1 teaspoon of salt . Cook on High Pressure for 15 minutes. Natural release for 5 minutes then manual release.
  • Use an immersion blender to puree the potatoes and broth. If you use a blender, take care to keep a ktichen towel over the top of the blender to prevent spillage.
  • Add the vegetable mixture and dried thyme to the pureed potatoes and set on High Pressure and cook for an additional 10 minutes. Natural release for 5 minutes then manual release.
  • Add the milk, diced and peeled baked potatoes, and milk or cream to the soup mixture. Set the pot to Sautee - High - and bring the mixture back to boil. Season with salt and pepper.
  • To serve, top bowlfuls of the soup with crumbled bacon, shredded cheese, and green onion. Dig in!

Notes

Chef Jenn's Tips

  • You can speed up the cooking time 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.

Nutrition

Serving: 1.5cups | Calories: 156kcal | Carbohydrates: 19g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 446mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2885IU | Vitamin C: 15mg | Calcium: 122mg | Iron: 1mg