I can’t help it…I absolutely love Loaded Baked Potato Soup. It’s so creamy and hearty, and the flavors blend together in the best way. And with my Instant Pot, this soup is super easy to make!

No more babysitting the soup as it cooks over the stove or in the oven, trying to gauge whether it’s cooked “just enough” or if the potatoes are still raw. In the Instant Pot, it’s done in minutes, and it comes out perfect every time!

If you don’t have an Instant Pot – or if yours is busy with another dish – never fear. I’ve included stovetop instructions as well. I really do love how this recipe works in the Instant Pot, though!

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This one is one of our favorites, by far. Every time I make it, my guys eat it all! I have to get a bowl quickly, or I might miss out. (Not that that’s ever happened…ok, maybe it did!)

Tender warm potatoes, slightly sweet carrots, savory herbs, and a creamy broth…you really can’t get any better than that. So let’s get to it!

Quick and Easy Potato Soup

My guys love this soup for what it is…I love it because it’s really fast and easy to make. And you can make it on the stove or in the Instant Pot, so it can be done quickly!

Side note…if you haven’t taken the leap into getting an Instant Pot, I can’t recommend it highly enough. I use mine several times a week, and I love it. It’s so easy and fast, and the variety of things you can make with it…wow. (And yes, more recipes will be forthcoming!)

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But, if you don’t have one, or if you just love soup on the stove on a fall evening, there are directions to make it on the stove top as well. I’ve got you covered!

Add All Your Favorite Fixings!

The fun thing about this soup is that it’s so versatile. You can add whatever toppings you like to load it up high, just like you would with a baked potato. If you want to keep it vegetarian, leave out the sausage and bacon.

But you can also change up the veggies!

Does your family like sweet potatoes or butternut squash? Substitute them in for up to half the potatoes! Would you like to add in parsnips or other root vegetables? They sub in well for the carrots. The options are just about endless. If your family likes variety, you can easily change things up!

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Ingredients:

1 Tb coconut oil

½ pound ground sausage (optional)

3 lb potatoes, chopped

2-3 carrots, chopped

2 stalks celery, chopped

4 cloves garlic

3 c chicken or veggie stock

Salt and pepper

1 tsp dried basil

½ tsp dried oregano

½ tsp dried thyme

1 bay leaf

1 c milk

1 Tb cornstarch

1 Tb water

1 c shredded cheddar cheese

1 bunch green onions, sliced (optional)

3 slices bacon, crumbled (optional)

The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals

Instant Pot Instructions:

Turn your Instant Pot on “Saute” and add 1 Tb coconut oil. When the oil is heated to the point that it shimmers, add the ground sausage. Quickly break up the sausage with a wooden spoon and allow it to cook until brown, about 3-4 minutes. Stir occasionally.
Once the sausage is brown, add the potatoes and carrots. Stirring occasionally, let them cook for 3-4 minutes. Doing so allows them to “roast” slightly, which will improve the texture and bring out their richness.
Add the celery, garlic, and spices. Stir to mix. Add the chicken stock, stir once more, and put the lid on the Instant Pot.
Set to manual for 15 minutes. Make sure the valve release is closed!
When the timer goes off, wait for 2 minutes and release the pressure. Add in the milk and stir to heat, about 1-2 minutes.
Mix the cornstarch and water to form a slurry. Add the slurry to the soup, stirring to mix. Stir for 1-2 minutes until thickened.
Ladle into bowls, top as desired, and dig in!

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Stove Top Instructions:

In a Dutch oven or stock pot, heat 1 Tb coconut oil. When the oil is heated to the point that it shimmers, add the ground sausage. Quickly break up the sausage with a wooden spoon and allow it to cook until brown, about 3-4 minutes. Stir occasionally.
Once the sausage is brown, add the potatoes and carrots. Stirring occasionally, let them cook for 3-4 minutes. Doing so allows them to “roast” slightly, which will improve the texture and bring out their richness.
Add the celery, garlic, and spices. Stir to mix. Add the chicken stock and stir once more.
Cover the Dutch oven or stock pot and set the heat to medium. Allow it to cook for 35 minutes.
Uncover the pot and test a piece of potato to make sure it is done to your preference. (Stove settings vary!) If necessary, cook for a few minutes longer.
Add in the milk and stir to heat, about 1-2 minutes.
Mix the cornstarch and water to form a slurry. Add the slurry to the soup, stirring to mix. Stir for 1-2 minutes until thickened.
Ladle into bowls, top as desired, and dig in!

Be sure to print this recipe and keep it handy!