Loaded Baked Potato Soup


  • 2 tbsp butter
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tsp fresh thyme leaves chopped
  • 6 large russet potatoes peeled and diced
  • 4 cup low-sodium chicken broth
  • 1 cup whole milk plus 2 tablespoons, divided
  • 2 tbsp cornstarch
  • 1/2 cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • shredded cheddar for serving
  • Chopped cooked bacon for serving
  • Freshly chopped chives for serving

  1. Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.

  2. Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.

  3. In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.

  4. Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.

  5. Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

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