Instant Pot Baked Potato Soup
Load this creamy baked potato soup up with all the toppings! This rich and creamy potato soup recipe is the perfect quick and easy dinner for a cold winter night.
- 4 cups Stock (vegetable or chicken are best)
- 2 lbs Russet Potatoes, peeled and cubed
- 2 cloves Garlic, peeled
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Sour Cream
Ideas for Toppings:
- Shredded cheddar cheese
- Sour cream
- Chives / green onions
- Bacon (cooked and crumbled)
- Black olives
- Steamed broccoli florets
- Chopped Tomatoes
Combine stock, potatoes, garlic, salt, and black pepper in the bowl of a pressure cooker (any size will work, but be sure the ingredients are below the fill line) or slow cooker.
Close and lock the lid.
Set the pressure cook / manual setting on high for 5 minutes. (If using the slow cooker, slow cook on low for 6 to 8 hrs or high for 3 to 4 hrs.)
Allow the pressure to release naturally for at least 10 minutes.
Add sour cream and blend until smooth using an immersion blender or standing blender (be extra careful when blending hot liquids).
Taste the soup and season with some more salt and / or black pepper.
Serve immediately or refrigerate for up to 3 days before serving (see note below for instructions on reheating).
Finish by topping each bowl with your favorite toppings!
Russet potatoes work best for a creamy potato soup because they are high in starch and lower in moisture than many other potato varieties.
Baked potato soup can ahead of time. However, because of the high starch content, the soup will thicken as it sits in the fridge. To fix this, just add some additional stock as you reheat it.
Calories: 233kcal | Carbohydrates: 47g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 1553mg | Potassium: 1007mg | Fiber: 3g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 2mg