Baked Potato Soup Pressure Cooker Recipe

Baked Potato Soup is a classic comfort food, perfect for cold evenings when all you want is something rich, creamy, and satisfying. Think about the crispy, golden skin of a perfectly baked potato, the soft, buttery inside, and all the delicious toppings like cheese, bacon, and green onions. Now imagine all of that packed into a creamy, hearty soup. Sounds amazing, right?

The pressure cooker is the secret weapon in this recipe, transforming what could be a long, slow-cooked dish into something you can whip up in just under an hour. It reduces cooking time significantly while maintaining that rich, comforting flavor we all crave in a baked potato soup. So whether you’re making this for a weeknight dinner or as a cozy weekend meal, this pressure cooker recipe will quickly become one of your go-to favorites.

Baked Potato Soup Pressure Cooker Recipe

Ingredients Needed

1. Potatoes – About 4 medium-sized russet potatoes. These potatoes have a great starchy texture, perfect for the creamy consistency of the soup.
2. Chicken or Vegetable Broth – You’ll need 4 cups. Broth adds depth to the flavor and helps achieve a silky texture. If you’re vegetarian, vegetable broth works just as well.
3. Heavy Cream – 1 cup. This is what brings the soup its creaminess. You can substitute with half-and-half if you’re looking for a lighter option.
4. Cheddar Cheese – 1 ½ cups shredded. A sharp cheddar works wonders, adding tangy flavor and a nice meltiness to the soup.
5. Bacon – About 6 slices, cooked and crumbled. Bacon brings that savory, smoky bite that pairs beautifully with the potatoes.
6. Green Onions – 2 stalks, finely chopped. For garnish and a bit of freshness that balances out the richness.
7. Butter – 2 tablespoons. A little butter adds richness and smoothness to the soup.
8. Salt & Pepper – To taste. These are essential for seasoning and bringing all the flavors together.
9. Garlic Powder – 1 teaspoon. A little garlic goes a long way in enhancing the overall flavor.
10. Flour – 2 tablespoons. This will help thicken the soup slightly, giving it that perfect consistency.

Cooking Instructions

1. Prep The Potatoes

   • Wash the russet potatoes thoroughly and pierce them a few times with a fork to prevent them from bursting.
   • Cut them into bite-sized cubes. Don’t worry about peeling them-the skin adds a nice texture and flavor to the soup.

2. Sauté The Bacon

   • Set your pressure cooker to the sauté function and add the bacon slices. Cook until crispy, then remove and set aside, leaving the bacon fat in the pot.

3. Sauté The Aromatics

   • In the same pot, add the chopped green onions (save a little for garnish) and cook for 2-3 minutes until softened and fragrant. You can also add a pinch of salt and pepper at this stage to enhance the flavors.

4. Add Potatoes And Broth

   • Add the cubed potatoes and chicken (or vegetable) broth to the pressure cooker. Stir everything to combine, making sure the potatoes are submerged in the broth.

5. Pressure Cook

   • Close the lid of your pressure cooker and set it to cook on high pressure for 10 minutes. It’ll take a few minutes for the pressure cooker to come to pressure, so don’t worry if it takes a bit of time before the timer starts.

6. Release The Pressure

   • After 10 minutes, carefully release the pressure (either quick-release or natural release, depending on your model).

7. Blend (Optional)

   • If you prefer a smoother soup, use an immersion blender right in the pot to blend some of the potatoes. You can leave some chunks for texture, or go completely smooth-it’s up to you!

8. Finish The Soup

   • Stir in the heavy cream, butter, shredded cheddar cheese, and garlic powder. The cheese will melt right in, creating a velvety, rich soup. Adjust the salt and pepper to taste.

9. Top With Bacon And Green Onions

   • Ladle the soup into bowls and sprinkle with the crispy bacon crumbles, a little extra shredded cheddar cheese, and the chopped green onions.

10. Serve

    • Your pressure cooker baked potato soup is ready! Serve hot and enjoy the creamy, savory, indulgent flavors.

Ingredient Insights

• Potatoes: Russets are the go-to for baked potato soup because they’re starchy and break down beautifully when cooked, giving the soup a thick, velvety texture. If you prefer a bit of firmness, Yukon Gold potatoes could also work, as they hold their shape better after cooking.
• Broth: The type of broth you use can really influence the soup’s flavor. Chicken broth offers a savory depth, while vegetable broth keeps it vegetarian but still tasty. If you’re using store-bought broth, try to find one that’s low-sodium so you can control the salt levels better.
• Heavy Cream: This is the base of the soup’s creamy texture. While it makes the soup richer, you can swap it for milk or half-and-half if you’re looking to cut down on calories, though the cream is what gives that signature velvety finish.
• Cheddar Cheese: Sharp cheddar is ideal for this soup. Its sharpness provides a nice contrast to the richness of the cream and the smoky bacon. The cheese also helps thicken the soup, creating a more luxurious mouthfeel.

Expert Tips

• Don’t Rush the Pressure Release: After cooking, let the pressure release naturally for a few minutes before doing a quick release. This ensures the soup retains a lot of its creamy texture.
• Blend to Taste: If you want a more hearty, chunky soup, just give it a quick stir. If you like smoother textures, use an immersion blender or blend in batches.
• Bacon Fat: Don’t discard the bacon fat-it’s full of flavor! Sautéing the green onions and other aromatics in it adds layers of richness to the soup.
• Toppings Galore: The toppings make this soup! Consider adding sour cream, chives, or even a sprinkle of crispy fried onions on top for extra crunch and flavor.

Recipe Variations

• Vegan Version

  • Use plant-based cream (like cashew cream or coconut cream) and vegetable broth. Substitute bacon with crispy fried mushrooms or tempeh for that smoky, savory bite.

• Loaded Version

  • For a loaded baked potato soup, add extra toppings like crumbled sausage, extra cheese, sour cream, or even jalapeños for a spicy kick.

• Spicy Twist

  • Add diced green chilies or a pinch of cayenne pepper for some heat, which balances beautifully with the creamy potatoes and bacon.

• Cheesy Bacon Biscuits On The Side

  • If you’re in the mood for extra indulgence, bake some cheddar bacon biscuits as a side. They’re perfect for dipping into the creamy soup.

Final Words

Pressure cooker baked potato soup is one of those recipes that you’ll find yourself coming back to again and again. It’s incredibly easy to make, packed with comforting flavors, and comes together in no time. The pressure cooker cuts down on the time it takes to get that creamy, decadent soup, which means you can enjoy this homemade goodness without spending hours in the kitchen.

Whether you’re serving it for a casual family dinner or making it for a special gathering, it’s sure to please everyone. So go ahead-make this soup, savor the delicious combination of creamy potatoes, sharp cheddar, crispy bacon, and all those comforting toppings.