Instant Pot “Baked” Potato Soup

by Susan on August 22, 2017

instant pot "baked" potato soup

My kids haven’t started school yet, so we’re desperately trying to cling to that fleeting summer feeling. In the meantime, however, I have to accept that it’s that time of year so have committed to trying out at least one new meal in my instant pot each week.

I’m going to have one in middle and one in high school this year, so I foresee many car rides and practices and running around. While my instant pot intimidated me at first, our entire family is now sold on how useful it can be to create easy but delicious meals. If you haven’t already picked one up, I can’t recommend it enough!

Baked potato soup is definitely a favorite dish here, and I’ve made it a ton of different ways in the past. To truly “bake” the potatoes obviously takes a long time; I made a shortcut version in the crock pot with frozen hash browns, but it just wasn’t the same. Instant pot for the win!

It only took me ten minutes to get tender potatoes, and they were easy to mash right in the pot (if you have a stick blender). Since this was my first attempt at making this dish, I stuck to basic ingredients such as butter and cheese. Using cream cheese and yogurt gave the soup an amazing creamy texture with a little bit of tang.

While the soup is naturally gluten-free, it would also be easy to create a dairy-free version. I’m a big fan of Daiya cream cheese and there are so many alternative yogurts on the market these days. I had already used dairy-free milk as that’s what I always have on hand, and the soup would be just as delicious with a dairy-free cheese (or none at all).

For me baked potato soup is naked without some crispy bacon and minced green onion for a garnish. I’m also a huge fan of sprinkling a few drops of tabasco on top. The toppings, however, are totally up to you.

This recipe yielded enough soup for our family of four to have a filling dinner (with two people having second helpings) with plenty leftover for lunch the next day.

Instant Pot “Baked” Potato Soup

5 lbs. of organic russet potatoes, peeled and diced
5 cups organic chicken or vegetable broth
1 medium diced onion or two small peeled and diced shallots
salt, pepper & garlic powder
1/4 cup butter (or Earth Balance spread)
1/3 cup softened cream cheese (use Daiya for dairy-free)
1/3 cup plain Greek yogurt (or dairy-free alternative)
2 cups sharp shredded cheddar cheese (or dairy-free)
1 cup unsweetened milk of choice

optional toppings:
crumbled, crispy nitrite-free bacon
minced green onions
hot sauce
chopped tomatoes

Place potatoes, broth and onion or shallot into instant pot. Season with a little salt, pepper and garlic powder. Cover, seal the steam release and set for 10 minutes on either “soup” setting or manual. Release steam.

Once the pot is cool enough to handle, mash potatoes using either a potato masher or stick blender. While mashing, begin add remaining ingredients. I found this particularly helpful while using a stick blender, as it mixed things up well and really helped achieve a creamy consistency.

Taste soup for seasoning. I added a little bit more salt and pepper. Serve garnished with toppings of choice.

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