Loaded Baked Potato Soup


  • 4 slices bacon
  • 4 cups chicken broth
  • 3 lbs Yukon gold potatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese
  • 1 pint half and half
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions sliced
  • Press Sauté button and cook bacon pieces in Instant Pot® until crisp. Press Cancel button.
  • Drain bacon fat and place cooked bacon in between two paper towels. Set aside.
  • Pour in broth and deglaze pot.
  • Place whole potatoes, salt, and pepper into Instant Pot®. Close lid and set pressure release to Sealing.
  • Press Soup button and adjust time to 10 minutes.
  • When the timer beeps, quick release pressure, turn off Instant Pot®, and then unlock lid and remove it.
  • Using an immersion blender or potato masher, blend up potatoes and broth until only a few chunks are left.
  • Turn Instant Pot® back on and press Sauté button. Whisk in cream cheese and half-and-half. Let cook an additional 10 minutes, stirring occasionally.
  • Mix in half of the cooked bacon.
  • Serve topped with cheese, green onions, and remaining bacon.
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