Instant Pot Loaded Baked Potato Soup

• 6 cups chicken broth
• 1 pound russet potatoes, peeled and diced
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• Green onions, for garnish

Steps

1. 1 Press the sauté button on your Instant Pot and add the onion, cooking until softened.
2. 2 Add the garlic and cook for another minute.
3. 3 Stir in the potatoes, broth, thyme, salt, and pepper.
4. 4 Secure the lid on the Instant Pot and set to manual high pressure for 10 minutes.
5. 5 Quick release the pressure and carefully open the lid.
6. 6 Stir in the heavy cream, cheddar cheese, and sour cream until smooth.
7. 7 Serve topped with bacon and green onions.

Equipment

• Instant Pot
• Cutting board
• Knife
• Measuring cups

Variations

• Add shredded cooked chicken for extra protein.
• Stir in some diced bell peppers for a touch of sweetness.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute Greek yogurt for sour cream for a tangier flavor.

Pairings

• Warm dinner rolls
• A crisp Caesar salad

Nutrition

Tips

• For extra richness, use half-and-half instead of broth for part of the liquid.
• If you prefer a smoother soup, use an immersion blender to puree part of it before adding the cream.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Pair with a crusty loaf of sourdough bread.
• Serve with a side salad for a complete meal.

FAQ