I love my Instant Pot and this Loaded Baked Potato Soup is one of my families favorite dinners! This recipe is full of all the flavors you would get in a “Loaded” baked potato. This recipe is made from scratch, but only takes a few minutes to throw the ingredients in your pressure cooker to do the work. This soup is perfect for the main dish of your meal. One of my favorite things to do with the leftovers from this soup, is reheat it during the week for filling lunches. This recipe is naturally gluten free.
The BEST Loaded Baked Potato Soup
This recipe is one my kids get excited for when I tell them what I am making for dinner. I love my instant pot and use it weekly. This recipe will make those busy weeknight meals a breeze.
The beauty of this soup is that it uses the most simple ingredients and methods to make such a great dish. There is no fancy steps, no intimidating soup terminology, just every day ingredients and a slow cooker to make loaded baked potato soup from scratch.
If you are looking for a low-carb alternative to Loaded Baked Potato soup, I have another recipe that is every bit as delicious, and one of my most popular recipes on the blog, Loaded Cauliflower Soup. You can make and serve it just like potato soup for a similar taste and texture in a lighter meal.
Instant Pot Baked Potato Soup Toppings
One great thing about this soup is you can change up the toppings to fit your families likes. My favorite way to serve this is set it up on the table like a baked potato bar. I find when my kids help prepare or customize their plate, they are more likely to eat their food.
Here are some of our favorite toppings for Baked Potato Soup:
- Sour Cream
- Cheddar Cheese
- Chives or Green Onions
- Bacon or Ham, here is a quick tip for making bacon in the oven
- Roasted or Steamed Broccoli
- Blue Cheese
- Roasted Cauliflower
What to Serve with Pressure Cooker Baked Potato Soup
The great thing about this soup is it’s hearty enough to be its own meal or you can have it as a side. Here are some of my favorite sides to serve with Instant Pot Baked Potato Soup.
Tips and Tricks for Pressure Cooker Loaded Baked Potato Soup
This recipe is super easy to make but packed with flavor. First chop your potatoes and onions, and place them in your slow cooker. Next add garlic, chicken broth, salt and pepper. Set your Instant Pot to 12 minutes. Once the cooking is done, add the cheese and cream to your pot. Use your potato masher or immersion blender to mash the potatoes in the soup. Serve with all of your favorite toppings.
Can I use other potatoes in this Loaded Baked Potato Soup?
Baked potatoes are traditionally made with russet potatoes which is why they are the key ingredient of this soup. If you would like to substitute other potatoes you can as long as you are still using the same weight with a good result.
Can I make the Loaded Baked Potato soup lighter?
This soup is made to be rich and creamy. It can be lightened up and still be tasty, but will lose a bit of the richness. Some substitutions that can be made to make the soup lighter are:
- Light cream cheese can be used in place of regular cream cheese to reduce fat
- Half and Half can be used in place of the heavy cream to reduce fat
- Half the potatoes can be replaced with cauliflower to reduce calories and carbohydrates
- Light salt and low sodium chicken broth can be used to reduce sodium
Also, Instant Pot Cauliflower soup gives you much of the same flavors as this Loaded Baked Potato Soup with both less calories and carbs. It is an excellent alternative to get all the great flavor in a lighter version!
How can I make this soup a thinner?
You can add more milk, cream, or half and half to thin out the soup a bit. Make sure you add the milk slowly so you don’t get it too thin in the end.
How do I store Loaded Baked Potato Soup?
You can store it in the refrigerator to eat throughout the week, or you can freeze the soup to use throughout the month.
- To refrigerate: store soup in an airtight container in the refrigerator for 3-4 days
- To freeze: Store soup in an airtight container, or individual serving sized airtight containers, and place in the freezer for up to 1 month.
I hope you enjoy this delicious hearty soup as much as my family does.
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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- 2.5 lbs Russet Potatoes, washed, peels left on
- 1 onion, about 1/2 lb
- 2 cups chicken broth
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 oz cream cheese
- 4 oz sharp cheddar cheese, shredded (about 1 cup)
- 1.5 cups heavy cream, (or half & half)
Topping options (optional)
- 1/2 lb bacon, cooked crispy and crumbled
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 5 green onions, chopped
- Chop the potatoes into 2 in chunks and roughly chop the onion.
- Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the electric pressure cooker and set to high pressure for 12 minutes. Natural release for 5 minutes, then quick release any additional pressure.
- Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
- Top with your choice of toppings and Enjoy!
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- Half and Half or milk can be substituted to make the soup lighter or less rich.
- Find my Crockpot Loaded Potato Soup version here!
- Substitute vegetable broth for chicken broth.