Imagine diving into a bowl of pure comfort that's ready in just 30 minutes - this Instant Pot Baked Potato Soup is about to become your new favorite weeknight dinner hero! Packed with creamy, cheesy goodness and loaded with hearty potato chunks, this recipe transforms simple ingredients into a restaurant-worthy meal that will have your family begging for seconds. Whether you're looking to warm up on a chilly evening or craving a satisfying meal that's both easy and impressive, this soup is your ultimate culinary solution.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large baked potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Prepare the potatoes by washing them thoroughly. Pierce each potato several times with a fork to allow steam to escape.
- Cut the baked potatoes into large, roughly 1-inch cubes, leaving the skin on for added texture and nutrition.
- Pour the chicken broth into the Instant Pot, creating a liquid base for the soup.
- Add the cubed potatoes to the chicken broth, ensuring they are mostly submerged in the liquid.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual or Pressure Cook setting.
- Cook on high pressure for 5 minutes, which will help break down the potatoes and create a creamy consistency.
- Once cooking is complete, do a quick release of the pressure to prevent overcooking.
- Use a potato masher or immersion blender to partially mash the potatoes, creating a thick and chunky texture.
- Stir in the heavy cream, mixing thoroughly to incorporate and create a rich, smooth base.
- Add the shredded cheddar cheese and stir until completely melted and integrated into the soup.
- Mix in the sour cream, which will add additional creaminess and a slight tanginess.
- Season with salt and pepper to taste, adjusting the flavors as needed.
- Garnish with chopped green onions, additional shredded cheese, and optional crispy bacon bits.
- Serve hot in bowls, ensuring each serving gets a good mix of potato chunks and creamy broth.
Tips
- Choose the right potatoes: Russet potatoes work best for this recipe due to their high starch content, which helps create a creamy texture.
- Don't skip piercing the potatoes: This prevents them from potentially exploding during cooking and allows steam to escape.
- For extra flavor, consider adding crispy bacon bits or using bacon fat to sauté onions before adding broth.
- If you prefer a smoother soup, use an immersion blender to completely puree the potatoes. For a chunkier texture, use a potato masher.
- Experiment with cheese varieties - try a mix of cheddar and gruyère for a more complex flavor profile.
- Garnish generously: Fresh green onions, extra cheese, and a dollop of sour cream can elevate the presentation and taste.
- The soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
