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This Instant Pot Baked Potato Soup is creamy, cozy, and full of comforting flavors made easily in one pot! Loaded with tender potatoes, aromatic herbs, and rich cream cheese, this hearty soup tastes like a baked potato in a bowl. Perfect for chilly evenings, weeknight dinners, or whenever you need something warm and satisfying.

Ingredients

1 Tbsp olive oil or butter
1 large white onion, chopped
2–4 cloves garlic, minced
2 sprigs fresh thyme, chopped
1 tsp salt
½ tsp pepper
½ tsp celery salt (optional)
½ tsp ancho chili powder (optional, for a smoky touch)
6 large Russet potatoes (about 5 lbs), peeled and diced
6 cups chicken broth
1½ cups milk, plus 2 Tbsp divided
1 Tbsp cornstarch
8 oz cream cheese, softened

For Garnish:
Sour cream, shredded cheddar cheese, chopped chives, and crispy bacon bits.
Serve with crusty bread on the side.

Instructions

Step 1: Sauté the Aromatics

Turn the Instant Pot to Sauté mode and heat the olive oil or butter.
Add the chopped onion and cook for about 5 minutes, until softened and fragrant.
Stir in the garlic, thyme, salt, pepper, and (if desired) celery salt and ancho chili powder. Cook for 1 minute to release the flavors.

Step 2: Pressure Cook the Potatoes

Add the diced potatoes and chicken broth to the pot. Stir gently to combine.
Secure the lid and set the valve to Sealing.
Select Pressure Cook (or Manual) on High Pressure for 8 minutes.
Once cooking is done, perform a quick release carefully. When the pin drops, remove the lid.

Step 3: Thicken the Soup

In a small bowl, whisk together 2 Tbsp milk and 1 Tbsp cornstarch to make a slurry.
Switch the Instant Pot back to Sauté mode, then whisk in the slurry, 1½ cups milk, and softened cream cheese.
Stir well until the cream cheese is melted and fully combined.

Step 4: Blend and Serve

Use an immersion blender to blend the soup until smooth and creamy. (For a chunkier texture, blend only part of it.)
Taste and adjust seasoning as needed.
Serve hot, topped with your favorite garnishes like shredded cheddar, chives, bacon, and sour cream.

Note: The soup will thicken as it cools. Store leftovers in the refrigerator for up to 4–5 days.

Why You’ll Love This Recipe

Creamy and comforting: Silky-smooth texture that feels like a warm hug in a bowl.
One-pot simplicity: Made entirely in the Instant Pot — minimal cleanup!
Customizable: Easily adjust texture, spice, or toppings to your liking.
Family favorite: Loved by kids and adults alike.

Tips

Use Russet potatoes: They break down beautifully and make the soup extra creamy.
Soften cream cheese: Let it sit at room temperature before adding to prevent lumps.
Blend carefully: For a rustic texture, only blend half the soup.
Add cheese last: Avoid curdling by stirring cheese in after turning off the heat.
Thickening: If you prefer a thicker soup, let it simmer a few extra minutes after blending.

Variations and Substitutions

Vegetarian: Replace chicken broth with vegetable broth.
Dairy-free: Use plant-based milk and vegan cream cheese alternatives.
Add protein: Stir in diced cooked ham, shredded chicken, or crumbled bacon for extra heartiness.
Spice it up: Add a pinch of cayenne or smoked paprika for a bold flavor.
Lighter version: Use low-fat milk and reduced-fat cream cheese.

FAQs

Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes work too, though the soup will be slightly less creamy.

Can I freeze this soup?
It’s best enjoyed fresh, as dairy-based soups can separate when frozen. However, you can refrigerate leftovers up to 5 days.

Do I need an immersion blender?
It helps for smooth texture, but you can transfer portions to a regular blender (be careful with hot liquids).

How can I make it thicker?
Add more cornstarch slurry or let the soup simmer on sauté mode to reduce.

Serving

Serve this rich, creamy soup in bowls topped with your favorite garnishes: crispy bacon, cheddar cheese, chives, and a dollop of sour cream. It pairs wonderfully with warm bread, biscuits, or a fresh salad for a complete meal.

Suggestions

Add corn or broccoli florets for a veggie boost.
Top with croutons for added crunch.
Drizzle with hot sauce for a spicy kick.
Serve it in bread bowls for a restaurant-style presentation.
Make it a meal by pairing it with a simple grilled cheese sandwich.