Loaded Baked Potato Soup – Instant Pot or Stove Top!

I can’t help it…fall is the perfect time for soup! The weather is turning crisp, sweaters are coming out, and potato soup bubbling away on the stove (or the Instant Pot!) is so comforting.

And the best part? There are so many amazing options? Seriously…just about any dish can be made into a warm, satisfying soup.

 

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

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!)

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.

Loaded Baked Potato Soup for the Stove Top or Instant Pot

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!

So how do you like your potato soup? Do you load on the toppings, or are you more of a minimalist? Comment below and let me know!

Print Recipe
Loaded Baked Potato Soup - Instant Pot or Stove Top!
This soup is like a cozy sweater-perfect for a chilly night! Better yet, it goes together quickly and is super-versatile. Enjoy!
Loaded Baked Potato Soup for the Stove Top or Instant Pot
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 5-10 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 5-10 minutes
Servings
servings
Ingredients
Loaded Baked Potato Soup for the Stove Top or Instant Pot
Instructions
Instant Pot Instructions
  1. 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.
  2. 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.
    Loaded Baked Potato Soup in the Instant Pot
  3. Add the celery, garlic, and spices. Stir to mix. Add the chicken stock, stir once more, and put the lid on the Instant Pot.
  4. Set to manual for 15 minutes. Make sure the valve release is closed!
  5. 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.
  6. 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.
  7. Ladle into bowls, top as desired, and dig in!
    Loaded Baked Potato Soup for the Stove Top or Instant Pot
Stove Top Instructions
  1. The instructions for making this soup on the stove are very similar to making it in the Instant Pot; it just takes a bit longer! 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.
  2. 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.
  3. Add the celery, garlic, and spices. Stir to mix. Add the chicken stock and stir once more.
  4. Cover the Dutch oven or stock pot and set the heat to medium. Allow it to cook for 35 minutes.
  5. 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.
  6. Add in the milk and stir to heat, about 1-2 minutes.
  7. 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.
  8. Ladle into bowls, top as desired, and dig in!
Recipe Notes

This recipe is very versatile, so feel free to customize it! If you would like to make it non-dairy, coconut milk (the type in the can, not the carton) can be substituted for dairy milk. Enjoy!

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