The beauty of this soup recipe is that it's made in the pressure cooker and uses the most simple ingredients and methods to make such a great dish. There are no fancy steps, no intimidating soup terminology, just every day ingredients and a slow cooker to make loaded baked potato soup from scratch.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 8bowls
Calories: 607kcal
Ingredients
2.5lbsRusset Potatoeswashed, peels left on
1onionabout 1/2 lb
2cupschicken broth
4cloves garlic
1/2tspsalt
1/2tspground black pepper
8ozcream cheese
4ozsharp cheddar cheeseshredded (about 1 cup)
1.5cupsheavy cream(or half & half)
Topping options (optional)
1/2lbbaconcooked crispy and crumbled
1/2cupsour cream
1/2cupcheddar cheese
5green onionschopped
Instructions
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!
Notes
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.