This EASY Instant Pot Potato Soup recipe is the perfect quick and easy meal. With a pressure cooker, you’ll have dinner ready in minutes. It’s one of the BEST recipes you can make in your Instant Pot. Best of all, this simple Loaded Baked Potato Soup only takes 10 minutes to cook!

Instant Pot Potato Soup recipe. The BEST loaded baked potato soup.

Easy Instant Pot Potato Soup

This Instant Pot Potato Soup is the best quick and easy hearty dinner! You won’t believe how quickly you can make soup in your Instant Pot!

Anytime is the perfect time for loaded baked potato soup, one of our favorite comfort foods.

Whether it’s cold or hot outside, now is the PERFECT time to use your pressure cooker. If you don’t have one, then add it to your wish list.

I have the 8 quart Instant Pot and it’s the greatest thing since sliced bread! I am not kidding, you won’t believe how much time it saves!

Most of my favorite Instant Pot recipes are 10 minutes or less. No more frozen chicken nuggets on busy nights. You can literally dump a few ingredients in the pot, turn it on and have a great hot homemade meal in minutes.

The BEST Instant Pot Potato Soup recipe. Tasty Loaded Baked Potato Soup everyone loves.

Since I love any kind of potato soup and pretty much all recipes with potatoes, one of my new favorites to make is Instant Pot Potato Soup. We turn ours into loaded baked potato soup and wow, it’s so good!

It takes time for your Instant Pot to heat up, but once it gets going, it’s only 10 minutes until your soup is ready to eat!

More Instant Pot Recipes to Try:


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I’m happy to say this delicious potato soup recipe has been made by thousands of people! I love seeing your soup photos.

Have you made this Instant Pot Potato Soup recipe?

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Instant Pot Baked Potato Soup Tried Recipe Photos - Easy Instant Pot Potato soup for the pressure cooker.

This Instant Pot Potato Soup Recipe was originally published January 4, 2017 


How Do You Make Instant Pot Potato Soup?

The Instant Pot just made this a quick and easy weeknight meal for us. WINNING! I think it took longer to peel the potatoes than to cook the soup.

Overall this recipe is super easy and you can mix and match the toppings to your liking. 

How to Make Instant Pot Baked Potato Soup in only 10 Minutes. Such an easy Instant Pot Potato Soup recipe.


Can I Make this Potato Soup if I Don’t Have an Instant Pot?

If you don’t have a pressure cooker, you can make this in your slow cooker or stove top as well. I’ve got alternate directions for this method in the recipe box below.

If making this potato soup in your Crock Pot, cook on low for 5-6 hours. No Instant Pot? Check out these 60 Delicious Crock Pot Recipes for dinner.


How Long Does it Take to Make Soup in an Instant Pot?

This recipe only takes 10 minutes to cook, but your Instant Pot will take some time to pre-heat, just like an oven.

The preheating time varies by pressure cooker brand, but expect an additional 5-10 minutes before the soup starts to pressure cook.

Overall this soup recipe takes about 20-25 minutes total time.


Easy Instant Pot Potato Soup recipe. The BEST loaded baked potato soup dinner.



Can I Freeze this Potato Soup for Later?

This recipe was made for an 8 qt Instant Pot, so it does make a large amount of soup. I’ve been asked if left over Baked Potato Soup can be stored in the freezer and I don’t see why not?

Tip for Freezing Soup: If you plan to freeze this soup, I would recommend cutting the potatoes into larger chunks and freezing a portion immediately after cooking.

The longer the potatoes are in the liquid, they tend to thicken and turn into mashed potatoes. Add more broth or milk if this happens and it will still taste amazing and be less thick.


What do you do when your Instant Pot Potato Soup comes out too thin?

This soup calls for six cups of chicken broth, plus milk as an added option for more liquid. I have made this recipe many times and never has it come out too thin. It will often be so thick that I have to add milk.

If your soup becomes too thin for your liking, here are some options for you:

1. Let it simmer with the Instant Pot lid off for 10-15 minutes by clicking the “keep warm” button. This soup often gets thicker as it rests without the added condensation from the lid being on the pot.

2. Add a starch to thicken the soup. Use flour or cornstarch – either will work.

Scoop a large spoonful of soup and place into a small bowl. Whisk 1 tablespoon of starch into the bowl until mixed well. Whisking prevents clumping and helps it dissolve into the soup evenly. Add this mixture back into the soup and wait a few minutes to see how thick the soup becomes.

If you need the soup thicker, repeat the process until you get the desired thickness.

Instant Pot Potato Soup Recipe - Easy pressure cooker dinner for loaded baked potato soup.


What Else Can You Make in an Instant Pot?

This creamy and warm cheesy baked potato soup is sure to be a new hit recipe in your house. Not only is it super simple, but also gluten free.

Eat this delicious soup alone, with crackers or pair it with your favorite sandwich. 

Not a soup fan? Try some of my other favorite Easy Instant Pot Dinner Recipes:


3 Must have Gadgets for Your Instant Pot

If you are new to the Instant Pot, here are a few things you will want to have:

  1. Extra Instant Pot Sealing Rings – These get stinky after a while and hard to clean. Believe me, you’ll be glad you have extras!
  2. A Glass Lid – This comes in handy and I sure wish it came with our Instant Pots!
  3. Inner Cooking Pot -This is a smaller pot that fits inside of your Instant Pot. It’s great for making dishes you want to make several dishes or bake something to give it a crispy topping. 


Soup lovers enjoy a gift!

Before you print my Instant Pot Potato Soup Recipe, I want to give you a free gift! To help you stay organized, enjoy a free weekly planner printable to help you plan out your week.

I love planning my dinners for the week ahead of time. It just makes busy weeknights so much easier when there is a plan. Click the button below for your gift and make sure to put “Instant Pot Potato Soup” on the to do list!

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How to Make 10 Minute Instant Pot Potato Soup

I hope you enjoy one of our favorite family dinner recipes! It’s perfect for a cozy night in and pot luck parties for anytime of the year!

Instant Pot Potato Soup recipe. Easy Loaded Baked Potato Soup
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Instant Pot Potato Soup

BEST Instant Pot Potato Soup Recipe! This loaded baked potato soup is a quick and easy dinner that only takes 10 minutes to cook in a pressure cooker.
Prep Time20 minutes
Active Time10 minutes
0 minutes
Total Time25 minutes
Yield: 10
Author: Amy Locurto


  • 5 pound bag of potatoes, peeled
  • 1 large shallot minced (or 3 tablespoons minced onion)
  • 6 cups chicken broth
  • 4 tablespoons butter
  • cup softened cream cheese
  • cup sour cream
  • 2 cups shredded cheddar cheese
  • ¼ teaspoon salt
  • teaspoon pepper
  • 1-2 cups milk depending on how thin you want your soup
  • ½ cup real bacon bits heated (optional)
  • 1 green onion chopped for garnish optional


  • Cut each potato in half and then half again making 4 pieces, add to the pot.
  • Add the minced shallots and pour enough chicken broth in the pot to cover the potatoes.
  • Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes. (plan for 5-10 minutes for the Instant Pot to pre-heat)
  • Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  • Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes.
  • Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best.
  • Add milk to the soup and stir enough in until you get your desired soup thickness.
  • Add more salt and pepper if needed.
  • Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
  • Mix all of bacon bits into the potato soup, or use as a topping.
  • Serve with the toppings of your choice.


Note on Cook Time: Your pressure cooker will take some time to pre-heat, just like an oven. This time varies by brand, expect an additional 5-10 minutes before the soup starts to pressure cook.
Crock Pot Directions: If making in your slow-cooker, cook on low for 5-6 hours.
Did your soup come out too thin? Here are some options for you:
1. Let it simmer with the Instant Pot lid off for 10-15 minutes by clicking the "keep warm" button. This soup often gets thicker as it rests without the added condensation from the lid being on the pot.
2. Add a starch to thicken the soup. Use flour or cornstarch - either will work.
Scoop a large spoonful of soup and place into a small bowl. Whisk 1 tablespoon of starch into the bowl until mixed well. Whisking prevents clumping and helps it dissolve into the soup evenly. Add this mixture back into the soup and wait a few minutes to see how thick the soup becomes. If you want the soup thicker, repeat the process until you get the desired thickness.
Did you make this recipe? Let me know by leaving a comment and rating the recipe below.
Get featured! Just take a picture and share on our Facebook Page or tag @LivingLocurto on Instagram and use the hashtag #LivingLocurto in your photo description.
Plan To Make This?Please share if you do. Mention @LivingLocurto or tag #LivingLocurto on Instagram. We'd love to see!

Recipe Video

Course: Main Course
Cuisine: American
Keyword: dinner, instant pot, potato, pressure cooker, soup
Calories: 276kcal


Serving: 1serving | Calories: 276kcal | Carbohydrates: 24g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 815mg | Potassium: 698mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 16.7mg | Calcium: 237mg | Iron: 1.5mg

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Love soup but don’t have an Instant Pot? Try this delicious recipe for Broccoli Cheese Soup. This vegetable soup looks amazing too.

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  1. So yummy, very similar to a crockpot recipe I’ve used several times, I think this was better! Definitely much quicker. I did use sauté for the bacon pieces, removed then deglazed pot with broth before adding the potatoes and shallots/onion and rest of broth. So delicious. Thank you!

  2. Tweaked it a little bit by using garlic/chive cream cheese and adding some extra chives.
    It was delicious!,
    Thank you for the recipe!

  3. Tried your recipe tonight and it was so delicious. I did tweak it a little by adding some more seasoning. I also added diced ham and crispy cooked bacon.

  4. I have made this multiple times recently because I am doing a liquid fast and so I omit the bacon and make sure to mix the potatoes so that there aren’t really any chunks. I have very much enjoyed this recipe and I will continue to use it for years to come. I only suggest to add more salt and pepper than called for.

  5. I fried the bacon in my instant pot and left the scrapings for the potatoes. And I used heavy cream instead of milk. This soup is really good!

  6. Yum, what a wonderful recipe. I’m so excited for cooler temperatures here in Texas so I can start making soups again. It’s just not the same when it’s 100 degrees outside.

  7. I LOVE potato soup so am looking forward to making it.
    I don’t have an insta-pot so want to THANK-YOU for including crock pot instructions.
    Be safe. Be healthy.

  8. This looks delicious. I love potato soup of all kinds, and I’m going to try this one next.

  9. This looks SO perfect for dinner tonight. It’s super gloomy but this idea just cheered me up instantly. I’ve always been a sucker for cheesy potato soup!

  10. Oh my goodness, this looks so amazing! I can’t wait to try it! I am in dire need of something new to cook for my family. I have gotten in such a rut lately

  11. I have made it twice recently and I have to say it is a whole another ball game from the potato soup I grew up on! It is simply wonderful- first batch I made with half a lb diced and sauteed bacon along with the onion the second I did a whole lb and yes it is terrific <3

  12. I have a six quart InstaPot and used 1 pound less of the potatoes, but I had to add about 1 more cup of broth so the potatoes were covered with the liquid. This is an amazing recipe, no fussing over it and very easy to make! Bravo! Thank you so much for this recipe, my family loves it.

  13. I hope to make this soon. Plan on dicing the potatoes into bite size pieces and not mashing them at all. Any idea how much I would need to decrease the cooking time?

  14. Cheryl – This recipe should work in the 6 qt or 8qt Instant Pot. If it looks as if it’s getting too full, add one less potato and a little less broth before the other ingredients. I hope you enjoy this soup!

  15. I like to use instant potato flakes to thicken any cream soups that are too thin. I keep a small amount around for that purpose. Not to make potatoes.

  16. Does this soup have potato chunks in it or is it strictly soup? Do you know a way to have some of the potatoes not liquefied so there is both soup and baked potato pieces?

  17. OMG. I received an instant pot as a gift. Your potato soup was my first meal. Wow. I followed your directions exactly and PERFECTION. Best potato soup ever. Thanks!!!

  18. Happy to find your Instant Pot recipes, as I am looking for gluten-free recipes. However, what would you suggest in place of the bacon, considering I do not eat pork.

  19. For next time, if your soup becomes too thin for your liking, here are some options for you:

    1. Let it simmer with the Instant Pot lid off for 10-15 minutes by clicking the “keep warm” button. This soup often gets thicker as it rests without the added condensation from the lid being on the pot.

    2. Add a starch to thicken the soup. Use flour or cornstarch – either will work.

    Scoop a large spoonful of soup and place into a small bowl. Whisk 1 tablespoon of starch into the bowl until mixed well. Whisking prevents clumping and helps it dissolve into the soup evenly. Add this mixture back into the soup and wait a few minutes to see how thick the soup becomes.
    If you need the soup thicker, repeat the process until you get the desired thickness.

  20. Ours was very thin & watery too. Added a can of cream of chicken soup & it was wonderful!

  21. Great quick recipe on a cold day. Cut it in half as there is just 2 of us and was still fabulous.

  22. 10 servings, means this recipe serves up to at least 10 people. In an 8 quart Instant Pot, that equals 2-3 cups per person (1 large soup bowl each).

  23. What is the serving size? I see that there are 10 servings and the nutrition facts indicate 1 serving, but how big is one serving? Is that a cup, 2 cups etc?

  24. I. Trying that right now. First time using it and I’m timid. Lol says to,use soup setting or manual, ugh I’m confused!

  25. I would like to make this for our Christmas buffet. Could I make it early and just keep it on the warm function?
    I made this one before and added more cream cheese and sour cream. my husband loved it.

  26. We had this with the family over the Thanksgiving holiday and loved it. I had some leftover cheddar bacon Ranch dip and thought it would be amazing added to the potato soup. It was! So delicious!!

  27. Thank you for letting me know!! That recipe was just updated and something must have gone wrong with the update. It’s fixed now and should be accurate. Thank you for your help!

  28. My daughter is a type 1 diabetic so I look for recipes with nutritional information…. 3.2 carbs per serving for potato soup??? That can not be correct!! She can eat whatever she wants but just needs to cover with insulin for all carbs she eats. Recipes like this are disappointing and misleading. I apologize if I am reading something wrong… our life is calculating carbs so I just don’t see anyway the nutritional information is correct.

  29. This was pretty good and easy to make! My husband went back for another bowl! I made the bacon and crumbled it in a ziploc bag (used rolling pin to crumble), and topped with green onion along with some grated cheddar to our bowls.

    I had to make some substitutions because of lactose intolerance:

    Earth Balance Vegan Butter,
    2/3 cup Kite Hill Chive Cream Cheese (don’t recommend using as it seemed to ball up in very small chunks…still good, but appearance wise was strange). Why 2/3 cup, because while it is a cream cheese texture, their website said it can be subbed as sour cream…I figured why not go for it 🙂
    Lactaid 2% Milk
    Cabot Sharp Cheddar Cheese, grated (it’s lactose free and what I had on hand)

    My only complaint would be that it wasn’t as creamy or thick as I would ordinarily like. Don’t get me wrong, it’s still a very good potato soup. I only used 1 cup of the milk. Would using less broth when cooking the potatoes help? I’m open to any recommendation you have to make it thicker or more creamy. Thanks for the recipe!

  30. I made this… I used ham instead of bacon, I left out the sour cream and I did not add milk and it was amazing

  31. Tonight was my second time making this soup. My family can’t get enough! Thank you for a great recipe!

  32. I’ve made this a few times and love how easy and fast it is to make yet the men in my family want it bolder tasting so I will add more bacon, onion, garlic and seasonsins next time.

  33. I did a smaller portion, but used this as a guide line, loved the simplicity! I added more bacon and cheddar with a couple more spices just to change it up.

  34. Believe it or not, after 9 months, this is the first soup I’ve made in my IP – and it was awesome! Simple but tasty. I added cooked corn after it had cooked. So tasty. Next time I’ll experiment w skins on. That’s where the time went.

  35. Great recipe! I made half a batch, used red potatoes and left the peel on and added more browned bacon pieces.

  36. Did you cook the potatoes for the ten minutes or less? We like our potatoes cut into chunks and not mashed in our soup. I didn’t know if cooking them that long made them too soft.

  37. I made this recipe. Left the skins on. Timely part is cleaning and cutting the potatoes. I did not have shallots or green onions so used a yellow onion. My sour cream was bad so I used plain greek yogurt. Soup thickened as I let it sit. Really good. I found it had plenty of salt.

  38. AMAZING soup!! SO SO delicious and it makes enough for plenty for leftovers! I would definitely recommend correcting the nutrition facts. There is 1200 calories in the CHEESE ALONE. Still amazing nonetheless.

  39. This was wonderful! We will have it often. I cut up Yukon Gold potatoes and didn’t mash them.

    Thank you.

  40. I would cut this recipe in half for sure. You can use the slider in the recipe card to change the serving size and that will automatically adjust the measurements of the ingredients for you.

  41. Wow! This was amazing! My parent’s loved Gramdma’s Potatoe Soup. I came to visit with my Instant Pot. They wanted Potato Soup! I checked out several recipes & I chose this one. They both LOVED it. It was a hit! It’s not low cal but some things are worth the calories! My only alteration was I cooked up bacon first then added it back into the soup at the end. So so good! 5 stars for this recipe!

  42. Thanks I edited the recipe to add a note about the pressure cooker pre-heat time. It’s like an oven, you have to wait for it to pre-heat, but that time usually doesn’t go into the recipe time. Glad you enjoyed the recipe!

  43. You should consider adding to your instructions the heating up time. I am new to instant pot and did not realize its way more than 10 minutes after you put potatoes in and broth. So the 10 min thing is kinda deceiving. But great recipe other wise! I also added other seasonings to give flavor.

  44. wow, this dish is delicious, i also want to cook this dish, thank you for sharing.

  45. Fabulous recipe! Everyone who eats it absolutely loves it. I do spice mine up a bit more with garlic powder, onion powder and cayenne pepper. I also add a package of frozen seasoning ( chopped onions, peppers and celery) to the pot before cooking. Makes it super easy!!

  46. Restaurants will add a lot more butter and salt than we did in our recipe, which is why you probably enjoy it more. If you want a smoother texture, you will need to use a mixer. If you want more flavor, add extra butter and salt. Thanks for trying it!

  47. Tasted great! However, I should point out for our friends who are watching their waistlines (yours truly included; this next bit made me very upset): Crunching the numbers results in a whopping 500 calories per serving! I recommend subbing vegetable broth for the chicken, as well as using skim milk and low fat dairy alternatives, and potentially omitting the butter. However, even then I was only able to reduce it to around 450 calories… Something to keep in mind. 🙂

  48. Potato soup is my favorite and I eat it year round. If it is on the menu at a restaurant, I order it. I’ve made many different recipes at home as well.

    It came out very thin and runny even without adding milk. I added milk anyway as the recipe calls for. The consistency was gritty in texture, not smooth and creamy as potato soup should be. It also really lacked in flavor. I kept dumping more and more salt into it and it still tasted so bland. Maybe I’ll try mixing in some velveeta to Smooth it out.

  49. Just a quick question about the nutrition data. (I need the actual carb count to dose insulin for my diabetic daughter.) It says total carbs of 3.2g, but then it says 15g of sugars. Sugars are part of the carb count, so there are at least 15 carbs since there are 15g of sugar. So is it 3.2g +15g? Or is there a number missing in 3.2?

  50. Right, it’s already very hot. No more cooking needed. Just add the desired amount of milk you like and stir. Cover the Instant Pot with a lid to keep warm.

  51. I don’t completely understand. After you add the milk, etc. you don’t cook the soup any more?

  52. Was very good. I added a little more salt and to thicken it up I added half a cup of instant mashed potatoes.

  53. I like to add celery and carrots to mine. I’m going to try not blending it at all because it does make it very liquidy as expected. Bacon is good. Cheese. I don’t normally need to add the milk. I am going to try cooking it with the cream cheese in it when I cook the potatoes.

  54. Looks good and I’m glad I read the comments! I don’t drink milk so I hate to buy a whole thing of it but it looks like I might be able to get away without it! Yay! Also, I don’t eat pork so I’m planning on subbing duck bacon… really I think I might just be making this as an excuse to buy more duck bacon. ; )

  55. I made this for my husband after coming back from the hospital. It was fast and I made subsitutes that didn’t change the favors!!
    *Low sodium chicken broth * unsalted butter* Mrs Dash rather than salt—— ialso waited on cheese until finished to control.
    It was Delicious and it’s my husbands favorite soup.
    I also served with a dash of Cayenne Pepper with cheese and green onion!

  56. Is it possible to make this with vegetable broth/stock to accommodate vegetarians?

  57. Definitely do not recommend an immersion blender. The family complained it was too gravy like. I will pull out some potatoes to keep it chunkier or not use immersion. Like others, it needed no milk. Flavor was good, will make again and play with toppings and add ins to jazz up the base. Yum!

  58. I made this in my crockpot and it came out great! I cooked it on High for 3 hours then down to low until I was ready to add the last ingredients. I only used about 1 cup of milk (canned evaporated milk, tastes & acts like cream in cooked dishes) as my soup seemed creamy enough actually. Very good and makes a lot-great for a crowd!

  59. My soup was great for the first attempt with the InstaPot. I will be tweeking things a little bit, but overall … SUCCESS.

  60. I have the InstaPot Mini .. 3 quart size. I wish that the recipes listed the size pot it is intended for. That way, I know if I need to cut it in half or to try to quarter it. Will be trying this recipe tonight.

  61. This is now my favorite soup to make in my Instant Pot! Sharing it with all of my friends. Thank you!

  62. My family loved it! My husband aaked to have celery added next time and I would add garlic. The hardest part was peeling potatoes but I’ll leave the skins on next time.

  63. If serving size is 1 gram at 226 calories that would make it over 51,000 calories per serving. 2/3 cup =227 g. Trying to figure calories per cup for my calorie intake. Thanks,

  64. You need to add more than enough broth to cover the potatoes/shallots. I only covered them and they absorbed almost all the liquid and burned on the bottom. Luckily the pot turned itself off. I was able to remove the burned part.

  65. I made the potato soup tonight, the first thing I’ve attempted. It turned out great, was delicious!! Thanks for the recipe!

  66. First recipe I tried in my Instant Pot and it turned out great! Easy and delicious. Thank You for sharing your recipe!!

  67. Thanks for trying it! I think we have the same family. My son is basically pizza only too! ha! Good to know about the frozen potatoes. That seems even easier!

  68. Delicious! My neighbor sent me this recipe and I tried it last night. Wonderful recipe. I will make it again. Thank you!

  69. I made a couple subs based on what I had on hand, but not enough to make a huge difference. The soup was excellent and made a huge quantity. Leftovers were even better!

  70. We all loved this! (When I say ‘we’ I mean my daughter, my husband, and myself. My 5 year old son doesn’t like anything unless it’s pepperoni pizza, so I don’t include him. 😉 ) My husband and daughter both took seconds.

    I used frozen cubed potatoes because I thought it’d be faster, but then it seemed to take longer to get the IP to the right temp for pressure cooking. Still, I was able to do other things with my time instead of peeling and cubing potatoes. Instead of sour cream I used some leftover French onion dip that I had on hand from another recipe. I’m not sure how much of a difference that made in taste since this was my first making this soup. I’ll definitely be making this again. If I notice a big difference when I use regular sour cream I’ll come back and make a note of it.

    Thanks for the awesome recipe!

  71. Very good recipe. I used mushroom granules for the broth to keep it vegetarian. Omitted the cream cheese (because I didn’t have any) and subbed 1 C heavy cream for milk (again, not a big milk drinker so I didn’t have any).
    This will definitely be made again soon. Thanks!

  72. I made this last weekend. It was awesome i put just enough broth to cover my potatoes. i just mashed some of the potatoes and it was great. I will be making it again over the weekend. Thanks for the reciepe.

  73. This was AMAZING!!! I didn’t even have to add any milk. Thank you! My whole family loved it.

  74. Ive been sick and this was the ONLY thing I wanted. Unfortunately, in my town, you can only get loaded baked potato soup one day of the week at one restaurant. So I made my own and used your recipe. Excellent. And so easy to make in my Power Pressure cooker.

  75. So easy and great flavor! I did not even need to add the milk at the end!! I this will be go to meal this winter!!

  76. What size instant pot is this recipe for? I only have a 3qt. ? so I am not sure if I can use this recipe or not. Please help I really want to try this thing out. #christmaspresent

  77. This soup had a really good flavor but I think I wouldn’t put as much broth. The soup was pretty thin even after adding cream cheese and shredded cheese. I would leave some of the potatoes and not mash all of them.

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