Loaded Baked Potato Soup
Loaded Baked Potato Soup
This creamy, loaded baked potato soup is the perfect comfort food—quick to make in the Instant Pot and packed with all the delicious flavors of a loaded baked potato. With tender potatoes, savory bacon, sharp cheddar cheese, and a smooth, rich broth, it’s the ultimate cozy meal for any time of year. Plus, it’s customizable with your favorite toppings, and you can easily make it gluten-free!
Prep Time: 10 minutes | Cook Time: 20-30 minutes (with Instant Pot) | Total Time: 40 minutes | Servings: 6
Ingredients
| 1 1/2 pounds potatoes (red, yellow, or russets — I used more for a thicker soup) |
| 1/4 cup butter |
| 1/4 cup flour (I used King Arthur GF Measure for Measure) |
| 3/4 tsp salt |
| 1/2 tsp pepper |
| 4 cups milk |
| 1 tsp Better Than Bouillon chicken base |
| 1/2 cup sour cream |
| 1/2 cup grated medium or sharp cheddar cheese |
| 3 green onions, diced |
| 1/2 cup crumbled bacon |
Instructions
- If using red or yellow potatoes, scrub them clean. If using Russet potatoes, peel them if desired. Pour 1 ½ cups of water into the Instant Pot, then place the trivet inside. Place the potatoes on top of the trivet.
- Cover the Instant Pot and lock the lid. Set the valve to “sealing.” For red or yellow potatoes, set the pressure cook button for 10 minutes on high pressure. For russets, set it for 20 minutes.
- When the timer beeps, carefully move the valve to “venting” to release the pressure. Once it’s safe, remove the lid.
- Remove the potatoes and set them aside. Discard the water. Turn the Instant Pot to the sauté setting on "less." Melt the butter, then whisk in one tablespoon of flour at a time to create a creamy, lump-free roux.
- Add in the salt and pepper, allowing it to bubble while whisking constantly.
- Once it begins bubbling, pour in the milk and Better Than Bouillon. Adjust the sauté setting to high heat and whisk every few minutes until the milk begins to thicken and bubble (this will go faster if the milk is warmed beforehand).
- Turn the Instant Pot to the warm setting. Stir in the sour cream, cheddar, green onions, and crumbled bacon.
- Use a potato masher to smash the potatoes to your desired consistency (I left mine a bit chunky). Stir them into the soup mixture.
- Taste and adjust salt and pepper if needed. Ladle into bowls and serve hot with any additional toppings like more bacon, cheddar, or green onions if desired.
Serving Suggestions
- Top with extra crispy bacon, shredded cheese, and green onions for an extra loaded feel.
- Pair with a side of garlic bread or a simple green salad for a complete meal.
- For extra creaminess, swirl in some extra sour cream right before serving!
Enjoy this cozy, flavorful soup that’s sure to warm you up!
