This simple Instant Pot baked potato soup is smooth, creamy, and decadent, perfect to enjoy under a warm blanket by the fireplace this fall season.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on cozy fall recipes. I’m kicking it off with my Instant Pot Baked Potato Soup.
The weather is cooler and that means it’s officially soup season. If I’m honest, soup season is year-round in my house but there’s something so special about enjoying a bowl of soup during those cooler fall and winter months. I usually go for a more brothy soup over the creamy ones but my favorite type of creamy soups are either a baked potato or some type of chowder. I decided to try my hand at a baked potato soup because it’s something I love to order when out at a restaurant. I’ve clearly made it my life mission to master restaurant favorites at home. I was actually surprised by how simple and straightforward it was to develop this recipe and I loved how it turned out. To top it all off, It didn’t take much time because I made it in my Instant Pot and I had plenty of leftovers to enjoy throughout the week for a quick, satisfying lunch.
Ingredients for my baked potato recipe:
Tools you’ll need:
Schmidt Bros Cutlery (Use code: NATASHA15 at check out for 15% off your order)
Can I freeze this recipe?
Yes, you can make a big batch of this soup and freeze it in an airtight container to enjoy later.
Can I substitute the milk and cream?
I have not tried using dairy alternatives for the milk and wouldn’t recommend it here as it might drastically alter the flavor. This is a dairy-based soup and can be challenging to emulate the flavors exactly. I would research vegan baked potato soup to find alternatives.
More recipes to try:
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!
- 8-10 large russet potatoes, scrubbed, peeled and diced
- 5 pieces of bacon, diced
- 2 tbsp of fresh chives, finely chopped
- 1 large onion, chopped
- 4 large cloves of garlic, minced
- 2 cups of cheddar cheese, shredded
- 2 cups of chicken stock
- 2 tbsp of butter
- 2 tbsp of flour
- 2 cups of heavy cream or half and half
- ¼ cup of sour cream
- 1 tsp Seasoning salt
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Chicken Bouillon
- Set the instant pot on saute function and saute your bacon until golden brown, about 5-7 minutes
- Remove from the pan and deglaze with chicken stock
- Add potatoes to the pot and give everything a good stir being sure to scrape those bacon bits from the bottom of the pot
- Cover the instant pot and cook the potatoes on high pressure for 6 minutes, quick release
- Once the potatoes are fork-tender drain them and reserve that chicken stock for later
- Mash the potatoes and set them aside
- Put the instant pot back on saute and saute the onions and garlic in butter for 2 minutes until fragrant
- Add flour and cook for one minute until flour is dissolved
- Add chicken stock back to the pot and whisk until smooth and roux has dissolved
- While keeping the instant pot on the saute function, slowly add back in the mashed potatoes to the broth one scoop at a time, whisking as you go
- Once the potatoes are incorporated into the broth and everything is smooth add milk, cheese, and sour cream, mix well then season to taste
- Serve soup warm and top with crumbled bacon, chives, and a scoop of sour cream
Even though you are using chicken stock to cook the potatoes at a generous amount of salt to the stock to start the flavoring process early before forming the soup.
You can also cook this soup on the stovetop following the same directions. The potatoes would take longer to cook, about 12-15 minutes depending on how small you cut them.
You can use an immersion blender to get the soup as smooth as possible but I find using a hand potato masher to the trick, there are some small chunks but I find that quite nice in the soup.
Tune in tomorrow for our next submission for our cozy fall recipe collaboration hosted by @asiliglamcooks and friends.