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This creamy, comforting baked potato soup recipe uses pressure cooker magic to deliver tender, flavorful results quickly. Perfect for busy nights, it blends hearty potatoes, savory broth, and rich cream cheese for a velvety finish.
Ingredients
Main ingredients
- 4 cups unsalted chicken stock The base that gives your soup a deep, clean flavor without overpowering.
- 3 teaspoon chicken base I prefer Better Than Bouillon; boosts that savor factor real good, making broth taste homemade.
- 4 large potatoes peeled & diced into 1-inch cubes Potatoes give you that hearty, creamy texture you love in baked potatoes.
- ¼ cup finely chopped onion It softens up with butter, brings a sweet undertone.
- 1 clove garlic minced Just a tiny kick of warmth without stealing the show.
- ¼ cup flour This is what thickens up your soup so it sticks to your spoon real good.
- 4 tablespoon butter For richness and that melt-in-your-mouth feel every comforting soup needs.
- ½ cup heavy cream Perfect for that smooth finish and a little creaminess without being too thick.
- 4 oz cream cheese cut in cubes It blends in to make your soup ultra velvety and luscious.
Instructions
Instructions
- First, you gotta melt the butter in your pressure cooker on medium heat. This takes a couple of minutes and gets you ready to build flavors.
- Toss in your finely chopped onion and minced garlic. Stir them around until they soften and smell super good, like about 3-4 minutes.
- Sprinkle the flour all over the onions and garlic. Keep stirring so it doesn’t clump. Cook for 2 or 3 minutes so it turns a little golden but don’t let it burn.
- Slowly whisk in the chicken stock and chicken base. This stops lumps and makes your broth silky smooth. It’s gonna look like soup base real quick.
- Add your diced potatoes, then seal the lid tight. Let your cooker do its thing until you get that valve hiss and float valve is up. Cook under high pressure for about 10 minutes.
- When time’s up, let the pressure naturally release for 10 minutes. This keeps your potatoes tender without drying them out. After that, carefully quick-release any leftover pressure.
- Open the lid and grab your immersion blender. Blend a little, leaving chunks for texture. Then stir in cream cheese cubes, heavy cream, and chives. Salt and pepper to taste. Serve hot and dig in!
Notes
Serve hot and enjoy your creamy baked potato soup. Refrigerate leftovers in an airtight container for 3-4 days or freeze for longer storage.