Loaded Baked Potato Soup


  • 2 tbsp butter
  • 1 large onion
  • 2 garlic cloves
  • 1 tsp fresh thyme leaves
  • 6 large russet potatoes
  • 4 cup low-sodium chicken broth
  • 1 cup whole milk
  • 2 tbsp cornstarch
  • 1/2 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • shredded cheddar
  • Chopped cooked bacon
  • Freshly chopped chives
  • 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.
  • 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.
  • In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
  • Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
  • Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.
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