If you’re craving pure comfort in a bowl, this Instant Pot Loaded Baked Potato Soup Recipe will become your new go-to dinner. It brings together creamy potatoes, smoky bacon, and melty gouda in a way that’s both hearty and unbelievably satisfying, all whipped up quickly thanks to the magic of the Instant Pot. Whether you’re cooking for family or craving a cozy night in, this soup delivers big flavor with minimal effort, turning simple ingredients into a rich, velvety masterpiece you’ll want to savor spoonful after spoonful.
Ingredients You’ll Need
This Instant Pot Loaded Baked Potato Soup Recipe depends on straightforward, wholesome ingredients that each add depth and texture to the final dish. From tender potatoes to smoky bacon, every item plays a key role in crafting that signature loaded baked potato flavor in soup form.
- 4 strips of bacon: Provide a smoky crunch and rich fat for sautéing the onions.
- 1 medium onion: Adds sweetness and aromatic depth once softened.
- 3 medium russet potatoes: The heart of the soup, giving it creamy body and classic potato taste.
- 1 cauliflower head: Adds creaminess and helps lighten the soup while maintaining chunkiness.
- 1/2 teaspoon smoked paprika: Infuses a gentle smoky warmth complementing the bacon perfectly.
- 4 cups chicken broth: The flavorful base that brings everything together.
- 1 teaspoon kosher salt: Enhances all the natural flavors.
- 1 cup smoked gouda, shredded: Melts into luxurious creaminess with a subtle smoky note.
- 1/2 cup sour cream (or Greek yogurt): Gives tangy richness and smooth texture.
- Additional shredded smoked gouda, green onions, sour cream: Perfect toppings to boost flavor and color when serving.
How to Make Instant Pot Loaded Baked Potato Soup Recipe
Step 1: Prep the Vegetables
Start by prepping your veggies carefully, keeping the potatoes and cauliflower cut into chunks about an inch thick. This chunkiness helps them cook evenly under pressure. Peel and slice your potatoes, quarter the cauliflower removing stems and leaves, and dice the onion. Setting these aside readies everything for a smooth cooking process.
Step 2: Cook the Bacon
Turn your Instant Pot to Sauté mode and add the bacon strips. Cook, flipping now and then, until they’re crispy and browned to perfection. Afterward, transfer the bacon to a paper towel-lined plate to cool and crumble later as a savory topping that brings crunch and smokiness to the finished soup.
Step 3: Sauté the Onions
Using the luscious bacon grease left behind, toss in the diced onions. Sauté them for 2-3 minutes until they become translucent and fragrant. To get every bit of flavor from the bottom, splash in about ¼ cup of chicken broth and gently scrape the pot’s base. This step adds layers of complexity before we even add the veggies.
Step 4: Add Vegetables and Seasonings
Layer the potatoes over the cooked onions, then place the cauliflower on top. It’s crucial to add them in this order so the cauliflower isn’t fully submerged, allowing it to steam beautifully and keep texture. Sprinkle smoked paprika and kosher salt over the veggies, then pour in the chicken broth to bring it all together.
Step 5: Pressure Cook
Seal the Instant Pot lid, set the steam vent to sealing, and select manual or pressure cook on high for 15 minutes. This short cook time efficiently softens the potatoes and cauliflower, melding all the flavors perfectly without losing their distinct bite.
Step 6: Quick Release and Open
When cooking completes, use quick release to let out the steam, then carefully open the pot once the float valve drops. This step ensures your soup retains its bright flavors and vibrant texture without overcooking under residual heat.
Step 7: Blend the Soup
This is where your soup gets its signature creamy texture. Use an immersion blender directly in the pot until smooth, or carefully transfer in batches to a stand blender. If you like some chunkiness to mimic a true loaded baked potato, a potato masher works wonderfully here too, making the soup hearty and rustic.
Step 8: Stir in Cheese and Sour Cream
Finally, stir in the shredded smoked gouda and sour cream until fully melted and silky smooth. This finishing touch enriches the soup’s creaminess and deepens its smoky, tangy character, making every bite crave-worthy.
How to Serve Instant Pot Loaded Baked Potato Soup Recipe
Garnishes
Top your soup with crumbled crispy bacon, a generous sprinkle of extra shredded smoked gouda, chopped green onions, and a dollop of sour cream. These toppings add vibrant color, varied textures, and bursts of flavor that elevate the experience and make the dish look as good as it tastes.
Side Dishes
A warm crusty bread or garlic knots make wonderful companions for dipping into this rich soup. For a lighter contrast, serve with a simple crisp green salad tossed in lemon vinaigrette to balance the creaminess with a refreshing bite.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out baked potatoes to emphasize the loaded baked potato concept. Alternatively, layer it with toppings in individual crock bowls for a restaurant-style presentation that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating.
Freezing
You can freeze the Instant Pot Loaded Baked Potato Soup Recipe in freezer-safe containers for up to 2 months. Keep in mind that the texture might slightly change due to the cream and potatoes, so thaw slowly in the fridge for the best results.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. If the soup feels too thick after reheating, add a splash of chicken broth or water to loosen it up without sacrificing flavor.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika or liquid smoke to keep that smoky flavor without meat.
What can I substitute for smoked gouda?
Cheddar cheese works great as a substitute and still provides that melty, cheesy goodness. For a milder taste, you could also use Monterey Jack or mozzarella.
Is cauliflower necessary in this recipe?
Cauliflower isn’t essential but it adds creaminess and reduces the carb load while keeping the soup chunky and flavorful. If you prefer, feel free to leave it out or swap with more potatoes.
Can I use a slow cooker instead of an Instant Pot?
Yes, you can adapt the recipe for a slow cooker by cooking the bacon and onions first, then adding all ingredients to the slow cooker on low for 6-8 hours until tender, finishing with cheese and sour cream before serving.
How can I make the soup thicker or thinner?
For thicker soup, blend more of the vegetables or add a bit of heavy cream. To thin it out, simply stir in more chicken broth or milk until you reach your preferred consistency.
Final Thoughts
If you love the cozy flavors of a loaded baked potato, this Instant Pot Loaded Baked Potato Soup Recipe is a total game-changer for busy weeknights and chilly evenings. Its simple ingredients and speedy cooking make it accessible, while the rich, smoky, cheesy results feel like a special treat every time. I can’t wait for you to try it and discover how this soup can quickly become one of your favorite comfort foods.
