Skip to Content

Instant Pot Loaded Baked Potato Soup

You just came across the BEST Instant Pot Loaded Baked Potato Soup Recipe! Honing in all of the flavors of a baked potato but also sneakily lightened up with cauliflower. My version of this soup plays with smoky flavors of bacon, smoked paprika, and smoked gouda to take the whole to a new level! Plus it couldn’t be any easier thanks to the easy pressure cooker method!

This post may contain Affiliate Links.

Instant Pot Loaded Baked Potato Soup in three bowls shown at an angle topped with cheese, bacon, green onions, and sour cream they are sitting next to a pile of spoons.

Healthy Baked Potato Soup

Let your pressure cooker to all the heavy lifting this winter and make this super cozy (yet healthy) Loaded Baked Potato Soup.

Many versions of this soup lack just a tad in my opinion so I really wanted mine to shine with both flavor but also a soup that will make you feel good!

So you will see the obvious potatoes in this soup but you also see cauliflower to help keep it light but with the same creamy constancy that potatoes have. In this version too you won’t be seeing any heavy creams or cheddar, instead I packed this with bacon, smoked paprika, and smoked gouda plus finished off with a bit of sour cream for ultimate creaminess.

So get that pressure cooker out, let’s get making dinner!

Overhead view of a large white bowl filled with baked potato soup topped with smoked gouda cheese, bacon crumbles, green onions, and sour cream.

Supplies

For this recipe you will want a few specialty items like…

  • Electric Pressure Cooker: The one I have is a Mealthy Multipot, I totally love it if you are still in the market for one.
  • Blender, Immersion or Stand: An immersion blender is one of those things you don’t realize how amazing it is until you finally have one, it works great to quick blend this soup, not to worry if you don’t have one, you can just transfer to a stand blender to blend it as well. AND if you don’t have any of those things I also have tested it by mashing to with a potato masher for a little bit more chunky soup and it was still delicious!
  • Standard Kitchen Accessories: Such as tongs, measuring cups/spoons, you will probably need a cheese grater since smoked gouda usually comes in block form, as well as a knife, cutting board, and ladle.

Ingredients for Loaded Baked Potato Soup

A pretty simple list of ingredients:

  • bacon – I tend to use nitrate free all natural bacon, this is a personal preference, you won’t be using a ton, just 4 strips enough to help flavor the soup but not overpower it
  • onion – a medium sized white or yellow onion, diced up
  • russet potatoes – russets work best here, but if you need a substitution a Yukon Gold could also work
  • cauliflower – one full head, you will want to cut it into 4 sections and remove as much of the stems and leaves as you can while trying to keep it in the large chunks so it doesn’t get over cooked
  • smoked paprika – not too much to over power the dish but just enough to add to that smoky flavor
  • chicken broth – a standard 32 ounce package
  • kosher salt – kosher salt has a different shape than table salt, so if you are using table salt use HALF the amount, you could also sub sea salt using the same measurements as kosher salt
  • smoked gouda – smoked gouda can most likely be found in the fancy cheese section in a block or circle shape, smoked gouda helps give this soup the smoky flavor so if you sub out for normal gouda you will be missing out on that smoky flavor
  • sour cream or greek yogurt – I tested this recipe both with sour cream and greek yogurt, the sour cream makes the soup slightly smoother and creamier but I honestly thought it tasted great with either, so if you want to make soup without sour cream use plain greek yogurt instead
  • green onions – for topping the soup at the end, you could also use chives

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make loaded baked potato soup sitting on a white background.

Instructions

First up, prepping the vegetables! Note, keeping the potatoes and cauliflower chunky helps keep an even cook in the pressure cooker. Peel and slice the potatoes into about 1 inch rounds. For the cauliflower cut the head into quarters, removing as much of the stem and leaves as you can while keeping the cauliflower in large chunks. Finally dice the onion. Set vegetables aside. 

Add your strips of bacon to the pressure cooker pot. Turn the pressure cooker onto Sauté mode. Cook the bacon, flipping occasionally until browned and slightly crispy, transfer the bacon to a paper towel lined plate to cool and be crumbled for topping.

Add the diced onion to the bacon grease, sauté the onion in the bacon grease 2-3 minutes until it becomes slightly translucent. Using about ¼ cup of the chicken stock splash a little onto the onions, moving your cooking utensil around the bottom scraping up and releasing any large brown bits from the bottom of the pot. Turn off the Sauté mode. 

Collage showing the bacon being cooked on sauté mode and then adding onions to the bacon grease and sautéing the onions.

Now over the onions add the sliced potatoes. Over the potatoes add the cauliflower. It is important to do it in this order, you will want as much of the cauliflower NOT in the broth, this will help steam them for a better cook rather than just boiling it. Once the vegetables are in add in the smoked paprika, salt, and chicken broth. 

Collage showing the steps of adding the potatoes to the pressure cooker, than the cauliflower, then the seasonings.

Seal the lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 15 minutes.

When the timer goes off quick release the steam. Once the float has dropped carefully open the lid.

Collage showing the ingredients in the instant pot before cooking and then the ingredients cooked in the pot after removing the lid.

Now you have three choices…

For Immersion Blender: Use your immersion blender in the pot to blend the soup until smooth. 

For Stand Blender/Food Processor: In two batches (as not to overcrowd) carefully transfer the hot vegetables and broth to a blender. Blend until smooth. Transfer (back) to a pot.

By Hand: Use a potato masher or large spoon to mash the contents of the soup together, while it will be a little more chunky than the other methods it still totally works!

Once soup is smooth add the smoked gouda and sour cream, stir it in until fully smooth and creamy. Serve immediately topped with crumbled bacon, additional cheese, green onions, and sour cream. 

Collage showing steps of adding cheese and sour cream to pot and the smooth creamy soup.

Tips, Tricks, & Questions

Can I make this on the stovetop?

Absolutely! Follow the steps in a large pot over medium-high heat instead. You will want to bring the broth to a boil, reduce heat, cover, and simmer until vegetables are tender, it will probably take between 30-40 minutes.

I can’t find Smoke Gouda. What can I sub?

You can substitute regular gouda or cheddar cheese as well.

Flatly of three bowls filled with baked potato soup sitting on a gray background next to a towel, spilled bacon crumbles, and spoons. The soups are garnished with cheese, bacon, and green onions.
Close up of a bowl of baked potato soup with the toppings of shredded gouda cheese, green onions, crumbled bacon, and sour cream.

You might also like:

Three white bowls at an angle on a table filled with baked potato soup topped with cheese, bacon, greens onions, and a sour cream dollop.

Instant Pot Loaded Baked Potato Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Lightened Up and Loaded this Baked Potato Soup made in the pressure cooker is full of flavors, perfect for a cozy family meal!

Ingredients

  • 4 strips of bacon
  • 1 medium onion
  • 3 medium russet potatoes
  • 1 cauliflower head
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 teaspoon kosher salt
  • 1 cup smoked gouda, shredded
  • 1/2 cup sour cream (or greek yogurt)

for garnishing:

  • additional shredded smoked gouda
  • green onions
  • sour cream

Instructions

  1. Prep the vegetables, note keeping the potatoes and cauliflower chunky helps keep an even cook in the pressure cooker. Peel and slice the potatoes into about 1 inch rounds. For the cauliflower cut the head into quarters, removing as much of the stem and leaves as you can while keeping the cauliflower in large chunks. Finally dice the onion. Set vegetables aside.
  2. Add the strips of bacon to your pressure cooker. Turn the pressure cooker to Sauté mode. Cook the bacon, flipping occasionally until browned and slightly crispy, transfer the bacon to a papertowel lined plate to cool and be crumbled for topping.
  3. Add the diced onion to the bacon grease, sauté the onion in the bacon grease 2-3 minutes until it becomes slightly translucent. Using about ¼ cup of the chicken stock splash a little onto the onions, moving your cooking utensil around the bottom scraping up and releasing any large bits of brown from the bottom of the pot. Turn off the sauté mode.
  4. Overtop the onions add in the potatoes. Overtop the potatoes add the cauliflower. It is important to do it in this order, you will want as much of the cauliflower NOT in the broth, this will help steam in for a better cook rather than just boiling it. Once the vegetables are in add in the smoked paprika, salt, and chicken broth.
  5. Seal lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 15 minutes.
  6. When the timer goes off quick release the steam. Once the float has dropped carefully open the lid.
  7. For Immersion Blender: Use immersion blender in pot to blend the soup until smooth. For Stand Blender/Food Processor: In two batches carefully transfer the hot vegetables and broth to a blender. Blend until smooth. By Hand: Use a potato masher or large spoon to mash the contents of the soup together, while it will be a little more chunky than the other methods it still totally works!
  8. Once soup is smooth add the smoked gouda and sour cream, stir in until fully smooth and creamy. Serve immediately topped with crumbled bacon, additional cheese, green onions, and sour cream.

Notes

I tested this recipe both with sour cream and greek yogurt, the sour cream makes the soup slightly smoother and creamier but I honestly thought it tasted great with either!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 391Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 1916mgCarbohydrates: 39gFiber: 7gSugar: 8gProtein: 19g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

And make sure you are following me on Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

A large white bowl filled with mixed greens topped with grilled shrimp, avocado, oranges, mangos, red bell pepper, and red onions.
Previous
Grilled Shrimp Salad with Avocado and Oranges
A large white platter holding pressure cooker hot wings, celery and a cup of ranch dressing.
Next
Pressure Cooker Hot Wings with Easy Homemade Sauce

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe