Loaded Baked Potato Soup made in the Instant Pot – The Schmidty Wife: Instant Pot Loaded Baked Potato Soup Recipe

The Bacon Starts the Story

Let’s begin with the bacon. It sizzles in the pot first. That smell fills the whole kitchen. It tells everyone dinner is coming.

We cook the onion in that tasty bacon grease. It makes the onion sweet and happy. This step matters. It builds a deep, cozy flavor from the very bottom of the pot. What’s your favorite kitchen smell? Mine is bacon and onion cooking together.

A Sneaky, Healthy Twist

Now, our secret helper: cauliflower. You layer it on top of the potatoes. The broth mostly cooks the potatoes. The steam gently cooks the cauliflower. This keeps it from getting soggy.

My grandson never knew it was in there! He just asked for more “potato” soup. I still laugh at that. Blending it all makes the soup so creamy. You get all the good veggies without a fuss. Do you have a recipe where you hide a healthy ingredient?

The Magic of “Set and Forget”

You seal the lid and walk away. For 15 minutes, the pot does the work. You can set the table. Or just sit for a moment. This matters to me. Cooking shouldn’t keep you busy every single minute.

When the timer beeps, you quick release the steam. Open the lid carefully. Doesn’t that smell amazing? All those vegetables are soft and ready. They are waiting for the best part.

Making It Smooth and Cheesy

Time to blend! I use my immersion blender right in the pot. It’s my favorite tool. If you don’t have one, a regular blender works. Just be careful with the hot soup.

Then, stir in the smoked gouda and sour cream. Watch it melt into creamy perfection. *Fun fact: Smoked gouda gives that “baked potato” taste without needing an oven!* This step matters because it turns simple soup into a hug in a bowl. Are you on Team Immersion Blender or Team Stand Blender?

Your Bowl, Your Way

Now, the fun part. Ladle that creamy soup into bowls. Top it like a loaded baked potato. Add the crumbled bacon, more cheese, green onions, and a dollop of sour cream.

Every bite is warm and comforting. The smoky cheese, the salty bacon, the fresh green onion. It all sings together. It’s a full meal all by itself. What’s your must-have baked potato topping? I think I add extra green onions every time.

Ingredients:

Ingredient	Amount	Notes
Bacon	4 strips
Onion	1 medium	diced
Russet potatoes	3 medium	peeled and sliced into 1-inch rounds
Cauliflower	1 head	cut into quarters, stems and leaves removed
Smoked paprika	1/2 teaspoon
Chicken broth	4 cups
Kosher salt	1 teaspoon
Smoked gouda	1 cup	shredded
Sour cream (or plain greek yogurt)	1/2 cup
For garnishing:
Additional shredded smoked gouda	As desired
Green onions	As desired
Sour cream	As desired

My Cozy Loaded Baked Potato Soup, Made Easy

Hello, my dear! Come sit a spell. I want to tell you about my favorite soup. It tastes just like a loaded baked potato. But we make it in the Instant Pot. That magic pot saves so much time. I can have dinner ready in a flash. Doesn’t that smell amazing already?

This soup is creamy and dreamy. It has a secret, healthy friend inside. Can you guess? It’s cauliflower! You won’t really taste it. It just makes the soup silky and good for you. My grandson never even noticed. I still laugh at that. Let’s get cooking together.

• Step 1: First, we prep our vegetables. Peel and slice the potatoes into thick rounds. Cut the cauliflower into big chunks. Dice the onion nice and small. Keeping things chunky helps them cook just right. (My hard-learned tip: Big cauliflower pieces steam. Small ones get mushy!).
• Step 2: Now, let’s cook the bacon. Turn your pot to Sauté. Add the bacon strips. Cook them until they are crispy. Oh, that sizzle is the best sound! Move the bacon to a plate to cool. We will crumble it later for topping.
• Step 3: See that lovely bacon grease? Add your diced onion right in. Cook for a few minutes until soft. Then, splash in a little chicken broth. Scrape the bottom of the pot clean. Those brown bits are flavor gold!
• Step 4: Layer in the potatoes, then the cauliflower. Pour in the rest of the broth. Add smoked paprika and salt. Seal the lid and set it for 15 minutes. The pot will do the hard work. What’s your favorite cozy soup for a rainy day? Share below!
• Step 5: When time’s up, carefully release the steam. Open the lid. Everything will be so tender. Now, blend it all until smooth. I use my immersion blender right in the pot. It’s so easy and less messy.
• Step 6: Last step is the best part. Stir in the shredded smoked gouda and sour cream. Watch it melt into creamy perfection. Ladle into bowls. Top with all the bacon, green onions, and more cheese. Dinner is served, my dear!

Cook Time: 15 minutes (pressure cook)
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a blank canvas. You can paint it with so many flavors. Here are three of my favorite ideas. They make it feel like a whole new meal.

• Make it Veggie: Skip the bacon. Use vegetable broth instead. Sauté the onion in a bit of butter. Top with crispy roasted chickpeas for crunch.
• Give it a Kick: Add a pinch of cayenne pepper with the paprika. Top your bowl with pickled jalapeños. It will warm you from the inside out.
• Harvest Style: Swap half the potatoes for sweet potato. Use a sharp cheddar cheese instead of gouda. It tastes like a cozy autumn hug.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a meal all by itself. But I love to make it extra special. Serve it in a warm bread bowl for a fun treat. Or, offer a simple side salad with a tangy vinaigrette. The crisp greens are perfect with the rich soup.

For drinks, a cold glass of apple cider is wonderful. The sweet tang cuts through the creaminess. For the grown-ups, a pale ale pairs nicely with the smoky cheese. Which would you choose tonight?

Storing Your Cozy Soup for Later

Let’s talk about keeping your soup for another day. First, let it cool completely. Then pop it in the fridge for up to four days. It thickens up a bit when cold, and that’s just fine.

You can freeze it for up to three months. I use old yogurt containers. My first time, I used a glass jar. It cracked in the freezer! Now I leave plenty of room for the soup to expand.

Reheating is simple. Warm it slowly on the stove with a splash of broth or milk. Stir it often. This keeps it creamy and prevents burning.

Batch cooking saves busy nights. Making a double batch means a future meal is ready. This matters because a warm meal waiting for you feels like a hug. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Sometimes soup needs a little help. Here are three easy fixes. First, if your soup is too thin, let it simmer uncovered for a few minutes. The extra liquid will cook off.

Second, if it’s too thick, just stir in a little more broth or milk. I once added too much cauliflower. A bit of extra broth fixed it right up. This matters because you control the texture.

Third, if the flavor seems flat, add a pinch more salt. Taste as you go. Salt helps all the other flavors wake up and sing. Getting this right builds your cooking confidence. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if you use a gluten-free chicken broth. Always check the label.

Q: Can I make it ahead? A: Absolutely. Make it fully, cool it, and store it. Reheat gently before serving.

Q: What if I don’t have smoked gouda? A: Sharp cheddar works wonderfully. Use what you love. Fun fact: The cauliflower makes it creamy, not the cheese!

Q: Can I double the recipe? A: Yes, but do not fill your pot past the max line. Safety first.

Q: Any optional tips? A: Try a dash of hot sauce on top. It adds a nice little kick. Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your kitchen and your belly. It’s a favorite in my house on chilly evenings. Cooking should be fun, not fussy.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. I can’t wait to see your bowl.

Happy cooking!

—Anna Whitmore.