Potato Soup

Learn how to make a baked potato-style soup with our Instant Pot® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy.

Cuisine

American, Modern

Course

Dinner, Kids, Soup

Difficulty

Easy

Duration

1-2 hours

Cooking Technique

Pressure Cook, Sauté

Keywords

1-2 hours, 6 servings, american, bacon, Campbell's®, contributed, cook 36 min, dinner, easy, garlic, green onions, instant pot potato recipes, instant pot potato soup, instant pot recipes, instant pot soup, kids, large yellow onion, modern, prep 25 min, pressure cook, russet potatoes, sauté, shredded cheddar cheese, soup, sour cream, swanson® chicken broth

Prep Time

25 min

Cook Time

36 min

Servings

6 servings

Ingredients

4 slices bacon
1 large yellow onion
2 cloves garlic
2 lbs russet potatoes
4 cups Swanson® Chicken Broth
1/4 cup sour cream
1/2 cup shredded Cheddar cheese
2 green onions

Instructions

On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

Notes

Ingredient Note: We like to use russet potatoes in this soup because their starchiness provides great body and texture.
Nutrition Values Per Serving : Calories 232, Total fat 7.8 g, Saturated fat 3.8 g, Cholesterol 22 mg, Sodium 778 mg, Total carbohydrate 31.6 g, Dietary fiber 2.5 g, Protein 9.1 g, Vitamin A 25 %DV, Vitamin C 13 %DV, Calcium 9 %DV, Iron 10 %DV
*Pressure Cook and Manual buttons are interchangeable

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