Loaded chunky potato soup – all the best flavors of a baked potato come together in this deliciously comforting soup, made easily in the Instant Pot!
You NEED that – not just for comfort food but also for those nights that you can’t seem to get anything organized, and you can’t get the kids to calm down, everyone is hungry and the idea of going out to eat is just impossible and would be too damaging for your budget.
Chunky Loaded Potato Soup (Instant Pot)
This potato soup is a comfort food and family favorite! It tastes like a loaded baked potato. Whip it up in less than 30 minutes using your Instant Pot.
Prep Time5 min Cook Time20 min Total Time25 min
Ingredients
1 Tbsp butter
3 cloves garlic, minced
2 lbs organic yukon gold potatoes, peeled & cut into small chunks
1 quart veggie broth broth
1/2 C. half and half
1/2 C. milk, full fat (we used raw)
1/2 - 3/4 C. shredded monterey jack or cheddar cheese
6 slices bacon (optional)
2 tsp kosher salt or more to taste
1/4 tsp pepper or more to taste
Garnish with green onion, sour cream, or bacon.
Instructions
Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2-3 minutes.
Add the diced potatoes and broth.
Place the cover on the Instant Pot, and close the valve. Set the timer for manual (high) for 6 minutes.
While the soup is in the pot, cook your bacon (microwave or stove) and drain the fat. Crumble into pieces, place in a dish and set aside.
Once the pot beeps, allow the pressure to release for 10 minutes naturally. Once passed, release any remaining pressure.
Use your immersion blender to blend until smooth - or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there.
Once blended, add the milk, half & half and cheese and mix well.
Add the salt and pepper to taste and ladle into bowls.
Garnish with green onion, bacon, sour cream and more shredded cheese.
Notes
You may use chicken broth in lieu of vegetable broth. For a creamer soup, sub heavy cream for the half and half.
Adapted from Potato Broccoli Soup