Instant Pot® Loaded Baked Potato Soup recipe

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Ingredients

1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2 ½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

Nutrition Info

341.6 calories
carbohydrate: 39.6 g
cholesterol: 46.5 mg
fat: 15.9 g
fiber: 3.5 g
protein: 11.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 446.1 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

  2. Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half, stir to combine.

  4. Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Recipe Yield

6 servings

Recipe Note

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency;if you like yours thinner, add more liquid.

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