Delicious Loaded Baked Potato Soup
Did you know that February 4th is Homemade Soup Day? To celebrate, why not try making a bowl of Loaded Baked Potato Soup? It’s an Instant Pot recipe that’s super easy and perfect for cold winter days. This soup is made with potatoes, bacon, cheese, and cream cheese, making it a delicious treat for you and your loved ones.
This recipe serves 2 but if you are planning to make it for a group, just double the recipe. Another great thing about this recipe, is you can freeze the leftovers for another cold day.
To make this Loaded Baked Potato Soup –
Ingredients –
- 2 thick-cut bacon slices cut into cubes
- 2 cups chicken broth
- 1 1/2 pds Yukon Gold potatoes, peeled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 ounces cream cheese, melted
- 1 cup half-and-half
- 1/2 cup shredded sharp Cheddar cheese
Steps –
Press Saute button and cook bacon pieces in Instant Pot until crisp. Press Cancel button.
Drain bacon fat and place cooked bacon in between two paper towels. Set aside.
Pour in broth and deglaze pot.
Place whole potatoes, salt and pepper into Instant Pot. Close lid and set pressure release to Sealing.
Press Soup button and adjust time to 10 minutes.
When timer beeps, quick release pressure, turn off Instant Pot then unlock lid and remove it.
Using an immersion blender or potato masher, blend up potatoes and broth until on a few chunks are left.
Turn Instant Pot back on and press Saute button. Whisk in cream cheese and half-and-half. Let cook an additional 10 minutes, stirring occasionally.
Mix half of the cooked bacon.
Serve topped with cheese and remaining bacon.
Tips
- For a vegetarian version of this soup, omit the bacon and use vegetable broth instead of chicken broth.
- This soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
Serving Suggestions
This soup can be served with a variety of toppings to make it even more delicious. Some of our favorite toppings include:
- Chives: Freshly chopped chives add a pop of color and flavor to this soup.
- Jalapeños: For those who like a little heat, sliced jalapeños are a great addition.
- Croutons: Homemade or store-bought, croutons add a nice crunch to this creamy soup.
- Green onions: Sliced green onions are a great way to add a little bit of freshness to this soup.
Health Benefits
While this soup is definitely a comfort food, it can still be part of a healthy diet. Here are some of the health benefits of the ingredients in this soup:
- Potatoes are a great source of fiber, vitamin C, and potassium.
- Onions are high in antioxidants and may have anti-inflammatory effects.
- Chicken broth is a great source of protein and may aid in digestion.
- Cheese is high in calcium and may help improve bone health.
- Sour cream contains probiotics, which are good for gut health.
This Instant Pot Loaded Baked Potato Soup is the perfect way to celebrate Homemade Soup Day on February 4th. It’s creamy, comforting, and packed with flavor. Plus, it’s easy to make in your Instant Pot, so you can enjoy a warm bowl of soup even on the busiest of days. So grab your ingredients and get cooking – your taste buds will thank you!
After you give this delicious, hearty soup a try let me know what you think in the comments below. I can’t wait to hear what you think!
If you enjoyed this tasty dish, give these a try. You’ll love them as much as I do!
Delicious and Hearty Dishes!
Instant Pot Beef Chili
Big robust flavor for two. Or one. Cause you'll definitely come back for more!
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Instant Pot Loaded Baked Potato Soup
Creamy, hearty and flavorful meal-sized soup for one (or two). Yukon gold potatoes, bacon and cheese give a flavorful, yummy taste!
Ingredients
- 2 thick-cut bacon slices cut into cubes
- 2 cups chicken broth
- 1 1/2 pds Yukon Gold potatoes, peeled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 ounces cream cheese, melted
- 1 cup half-and-half
- 1/2 cup shredded sharp Cheddar cheese
Instructions
- Press Saute button and cook bacon pieces in Instant Pot until crisp. Press Cancel button.
- Drain bacon fat and place cooked bacon in between two paper towels. Set aside.
- Pour in broth and deglaze pot.
- Place whole potatoes, salt and pepper into Instant Pot. Close lid and set pressure release to Sealing.
- Press Soup button and adjust time to 10 minutes.
- When timer beeps, quick release pressure, turn off Instant Pot then unlock lid and remove it.
- Using an immersion blender or potato masher, blend up potatoes and broth until on a few chunks are left.
- Turn Instant Pot back on and press Saute button. Whisk in cream cheese and half-and-half. Let cook an additional 10 minutes, stirring occasionally.
- Mix half of the cooked bacon.
- Serve topped with cheese and remaining bacon.
