Loaded Baked Potato Soup

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Baked potato soup with spoon showing closeup of soup

Serves 4

Prep Time 10 minutes

Cook Time 30 minutes

By: Party In An Instant Pot Cookbook



2 tablespoons butter
1 large onion chopped
2 garlic cloves minced
1 teaspoon fresh thyme leaves chopped
6 large russet potatoes peeled and diced
4 cup low-sodium chicken broth
1 cup whole milk plus 2 tablespoons, divided
2 tablespoons cornstarch
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper
Shredded cheddar for serving
Chopped cooked bacon for serving
Freshly chopped chives for serving



  1. Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.

  2. Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.

  3. In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.

  4. Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.

  5. Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.