Instant Pot Baked Potato Soup

165 Comments

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. I use red potatoes and leave the skin on. Easy and delicious.

3. That sounds wonderful! Glad you liked it.

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

5. The BEST potatoes soup and so easy to make.

6. 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.

7. 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.

8. This is the perfect comfort food!

9. Great idea to fry the bacon in your Instant Pot!

10. Thanks! I love that tip.

11. Really good and easy! Tip, easiest way to thicken if needed is to use instead potates.

12. 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!

13. We make this recipe a lot and everyone loves it! Quick, easy and delicious!

14. 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.

15. Thanks for telling me the recipe. I have been very helpful from your website

16. Glad you loved it!

17. Easy peasey and super quick dinner.

18. 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.

19. Okay. I have yet to grab an Instant Pot but this post makes me want to! You answered a lot of questions!

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

21. Using the Instant Pot for the potato soup is brilliant! What a time saver.

22. I LOVE potato soup but I’ve never made it in the instant pot. I will now! I also have a lot of leftover ham from Easter I think I’ll add!

23. This looks delicious!
    Thanks so much for sharing the recipe!

    Happy day friend!
    karianne

24. 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!

25. 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

26. This looks so good! Adding the ingredients to my grocery list now. Can’t wait to try it next week! Thanks so much! 🙂

27. My family loves this soup! Super easy and delicious!

28. Thanks so much! It’s one of my favorites too!

29. Love this recipe! Great everytime!

30. 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

31. 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.

32. So smart!!

33. You probably only need to cook for 7-8 minutes if you dice the potatoes. I hope you love it!

34. 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?

35. Great idea! I’ll have to try that.

36. Frozen diced hash brown potatoes makes it even easier! And just as good!

37. I’m so happy to hear you loved it. Thanks for sharing!

38. Thank you! Good to know that vegetable broth tastes good too.

39. It’s a thick and creamy soup recipe. If you want a soup more liquified with chunks of potatoes, please try my Sausage Potato Soup. It’s amazing and you can omit the sausage if you like. https://www.livinglocurto.com/sausage-potato-soup/

40. Great recipe i did veggie broth instead and it was amazing

41. use instant potatoes to thickened

42. 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!

43. How would you adjust the amounts for a 6qt IP?

44. Great idea!!

45. This also confused me, my soup setting defaulted to 30 minutes so I used manual?

46. 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.

47. 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?

48. 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!!!

49. Just leave out the bacon. It’s optional.

50. 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.

51. Yay! Glad you enjoyed this soup.

52. Yes! We love making it so quickly in the Instant Pot.

53. 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.

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

55. Mine was thin also but a good soup.

56. i have made this recipe for years. we love it! now i can make it in my instapot. how lovely.

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

58. 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).

59. 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?

60. Is there a difference in time if using frozen cubed potatoes

61. Can you modify this so I can use leeks? Thank you.

62. 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!

63. Yes! That’s what I do. Set your Instant Pot on warm, it’s great for parties!

64. That’s a great idea! So happy you loved it.

65. 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.

66. 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!!

67. 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!

68. 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.

69. This looks incredibly delicious!

70. I’ve been wanting to try baked potato soup in my Instant Pot. This recipe sounds perfect!

71. The perfect soup! Perfect lunch or dinner idea for a cold winter day.

72. This sounds amazing! Can’t wait to try it!

73. Yay! Glad you enjoyed this soup!

74. Mmm, fabulous, and SO quick and easy! Definitely making again.

75. 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!

76. 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

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

78. Thank you!

79. Great ideas! So glad you enjoyed it!

80. 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.

81. 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.

82. 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.

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

84. 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.

85. 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.

86. 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.

87. I love Yukon Gold potatoes! They are what I use the most for this recipe too. So happy you enjoyed it!

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

    Thank you.

89. 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.

90. I would like to make this for two in a 3qt instant pot. Recipe please

91. Thanks Joy! Glad it was a hit!

92. 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!

93. I would think that would work fine.

94. Can frozen potatoes be used? The ones that are already in little chunks?

95. 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!

96. 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.

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

98. Thanks! Glad you enjoy it. Love your suggestions!

99. 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!!

100. 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!

101. 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. 🙂

102. 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.

103. 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?

104. Great idea! Thanks and glad you enjoyed this soup.

105. 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.

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

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

108. Do I not cook the ingredients after adding to the potatoes?

109. 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.

110. 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. ; )

111. I think it would work great!

112. Yay! Glad you loved it. Hope it made your husband feel better. Thanks for sharing your story with me:-)

113. 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!

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

115. 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!

116. 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!

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

118. 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.

119. Yay! Glad you loved it. Thank you!

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

121. Yay! Glad you liked it!

122. Wow, I’ve made this numerous times and have never had the bottom of my potatoes burn. Sorry this happened to you.

123. Thanks Sandy! Glad you enjoyed it!

124. Thanks! Glad your family liked this soup. I love making it with the skins! So much faster too.

125. Sorry! I just updated my website and the servings automatically converted to grams… the 226 calories is for 1 serving. 🙂

126. Thanks! Glad you enjoyed it!

127. 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.

128. 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,

129. 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.

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

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

132. Thanks Holly! Glad your kids approved too. Yay!

133. Second time making this! Only the third time using the Instant Pot! Delish! Kid approved!

134. This is a fabulous recipe! Tried it and loved it!

135. Yay! Glad the whole family loved it too.

136. Thank you!!

137. Thanks! So glad you liked it!

138. Great ideas! Thanks for trying this potato soup!

139. Yes, sometimes the pressure cooker takes a while to get going. Hope you liked the soup!

140. I like your neighbors! Glad you enjoyed the soup. I’m addicted!

141. Yay! So glad you liked it. Hope you are feeling better now:-)

142. 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!

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

144. I’m making this right now trying to find out why it’s taking so long and yep.. i tried to be lazy haha.

145. 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!

146. 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!

147. 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!

148. 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.

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

150. 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.

151. What is the serving size?

152. Thanks! Glad you enjoyed this soup!

153. 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!!

154. Yes. I just made it again and left them chunky. Either way is yummy!

155. This recipe works great in the 6-8 qt pot. You will want to half it for a 3qt pot.

156. 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

157. Can you make this without mashing the potatoes and just leaving them chunked??

158. Yay! Glad you enjoyed it!

159. This was absolutely delicious and my entire family of 7 ate it and raved about it! I’m so glad I came across this today on Pinterest for a quick easy meal!

160. Thanks for trying it!

161. Probably one of my favorite recipes

162. Yes, you can make less. But I would suggest making it as is and freezing half for later.

163. Does this soup freeze well

164. 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.

165. Can this be halved?