1 lb bacon, diced

3 stalks of celery, sliced
1 large onion, small dice
1 clove of garlic, minced

5 lbs potatoes, peeled and cubed
1 T season salt (I use Lawry’s)
1 tsp black pepper
4 c chicken or vegetable stock

1 cup heavy cream
½ c whole milk

Garnish: sour cream, shredded cheddar cheese, diced green onion, bacon crumbles, croutons

  1. Chop bacon into small bits
  2. Fry the bacon in the Instant Pot on “SAUTE” on “HIGH
  3. Add onion, garlic, and celery to fried bacon and bacon grease, saute for 2-3 minutes
  5. Add season salt and black pepper, stir to combine
  6. Add potatoes and stock to instant pot, stirring to coat
  7. Secure lid and set to MANUAL for 5 minutes.
  8. When the Instant Pot is done cooking, press CANCEL.
  9. Use the QUICK RELEASE.
  10. When the release is complete, open the lid and use a potato masher or fork to break the potatoes up. 
  11. Stir in cream and milk. Feel free to add more of either to taste. 

    OPTIONAL: at this point I use an immersion blender to puree my soup into a velvety texture. 

  12. Serve with the garnishes.


2 thoughts on “Baked Potato Instant Pot Soup

  1. I recently made my mom’s German-style potato soup in the Instant Pot (she’s from Munich, so it’s more potato-stew…very potato/no cream or milk). I used carrots , onions and green onions (left out the celery). I fried the bacon separately while the soup was cooking, then added some flour to the bacon grease to make a roux. If the soup is a little watery after mashing (post -pressure), I add some roux with the bacon to add smoked flavor. It turned out great! It’s really a meal-soup, because of how thick and filling it is.

    1. Yum! I contemplated making a roux with mine (because I usually like that) but the immersion blender rendered such a deliciously thick soup that I was actually trying to find a way to thin mine out a bit! 🙂

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