a close up of a spoon lifting out a spoonful of instant pot potato soup

Instant Pot Loaded Baked Potato Soup

Instant Pot Potato Soup recipe tastes like a cheesy loaded baked potato in a thick and creamy soup. Make easy Pressure Cooker Baked Potato Soup in the instant pot or crockpot for a comforting weeknight dinner. 
Course gluten free soup, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6
Calories 345kcal
Author Melissa Erdelac


  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2 pounds potatoes (see recipe notes for potato suggestions), chopped into 1/2 inch pieces
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup half and half
  • 3 tablespoons cornstarch
  • 8 ounce cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar, freshly grated

Optional toppings for serving:

  • cooked crumbled bacon
  • sliced green onions or chives
  • shredded cheese
  • sour cream


Instant Pot Directions:

  • Press SAUTE on the Instant Pot and add butter. When butter is melted add garlic and sauté for 1 minute. Add potatoes, carrots, and celery to the pot and stir to combine. Press CANCEL.
  • To the vegetables add chicken broth, dry mustard, Worcestershire sauce, salt, and pepper. Secure lid on pressure cooker and make sure valve is in sealed position. Cook at HIGH PRESSURE for 8 minutes. Once the cook time ends quick release the pressure and carefully remove lid.
  • After the pressure has dropped carefully remove the lid and turn pressure cooker to SAUTE. Whisk together half and half with cornstarch and add to the pot while stirring. Cook and stir for 1 minute.
  • Add softened cream cheese and stir until smooth and melted. After cream cheese is incorporated add handfuls of shredded cheese, stirring between each addition. For a thicker potato soup use a potato masher or immersion blender to slightly puree vegetables. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.

Slow Cooker Directions:

  • Combine garlic, potatoes, carrots, celery, chicken broth, dry mustard, Worcheshire sauce, salt and pepper in the slow cooker. Stir to combine.Cook on LOW for 7-8 hours or HIGH 4-5 hours.
  • Remove lid and turn heat to HIGH. Whisk together half and half with cornstarch. Add to crock pot and stir to combine. Cover and cook for an additional 15-20 minutes. 
  • Remove lid and stir in softened cream cheese with freshly grated cheese. For a thicker potato soup use a potato masher or immersion blender to slightly puree vegetables. Adjust salt and pepper seasoning, if necessary, and serve with optional toppings.




    Tips for Making Potato Soup:

    • Add cooked crumbled sausage or chopped ham for Potato Sausage Soup or Potato Ham Soup. 
    • To reduce calories substitute milk or non-dairy milk for the half and half. The cheese may also be omitted and you will still have a creamy potato soup. 
    • Swap out any of the vegetables for chopped broccoli, mushrooms, onions, cauliflower, or leeks.
    • Use sharp cheddar or extra sharp cheddar cheese for best flavor
    • Make extra cheesy potato soup by adding an additional cup of shredded cheese.
    • Use freshly grated cheese. Packaged pre shredded cheese has a tendency to make soups grainy because of the additives. 
    • For a thicker potato soup use a potato masher or immersion blender to slightly puree and mash vegetables.

    What Kind of Potatoes to Use:

    • Russet Potatoes - Peel the skins and cut into 1/2 inch pieces to cook quickly.
    • Red Potatoes - Peel the skins or leave skins on for a heartier soup. Cube into smaller pieces.
    • Yukon Gold Potatoes - These are preferred for potato soup because of their creamy flesh when cooked.
    • Frozen Hash Browns - Save time and kitchen prep by using frozen hash browns. Simply substitute a 32 ounce bag of frozen cubed hash browns for the chopped potatoes. There is no need to thaw!

    Freezing Potato Soup:

    Freezing potato soup isn't recommended because the cream will break down and become grainy. Also the potatoes have a tendency to fall apart during reheating.
    If you do wish to freeze potato soup, the taste will be fine after thawing, but the texture will be off. To "save" the soup from being unappealing, use an immersion blender to puree back to smooth creaminess. 


    Calories: 345kcal | Carbohydrates: 27g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 1089mg | Potassium: 1033mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4042IU | Vitamin C: 30mg | Calcium: 382mg | Iron: 6mg