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Instant Pot (or not) Baked Potato Soup
with tart apple and spinach salad

Active: 30 min Total: 55 min
It's been a few years since we featured this satisfying soup (back in 2015), but it's a favorite this time of year. We've updated it with Instant Pot steps for even more low maintenance cooking. A green salad adds fresh flavors and crunch on the side.
Tags

Ingredients

Metric
Servings:
4
Baked Potato Soup:
  • Onions - 1/2, chopped
  • Green onions - 3 stalks, chopped, white and green parts separate
  • Bacon - 6 strips, chopped
  • Potatoes, russet - 1 1/2 lbs, peeled and cubed
  • Cheese, cheddar - 4 oz, grated
  • Flour, all-purpose or whole wheat - 3 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 6 cups
  • Sour cream - 1/3 cup + 1/3 cup (sub plain or Greek yogurt)
Tart Apple and Spinach Salad:
  • Shallots - 1/2 clove, thinly sliced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Apples, any tart, green-skinned variety - 1, sliced
  • Baby spinach - 5 oz

Nutrition Facts

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Choose Cooking Method

Prep

  1. Onions / Green onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Potatoes - Peel potatoes and cut into large cubes. (If doing this more than an hour ahead, soak in a bowl of water to prevent potatoes from turning brown.)
  3. Cheese - Grate cheese. (Can be done up to 1 day ahead)
  4. Slow cook soup: Heat a skillet or non-stick pan over medium-high heat. Add bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest. Add onions, white parts of green onions (reserve the green parts), and some salt and saute until tender, 3 to 4 minutes. Add flour and thyme and saute until vegetables are coated. Combine onion mixture with potatoes and stock in the bowl of a slow-cooker. Cook on high for 3 to 4 hours or low for 7 to 8 hours, until potatoes are tender.
  5. Make dressing - Slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  6. Apples - Slice apples.

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Make

  1. When soup is finished cooking, add first part of sour cream and blend with an immersion blender until it reaches preferred consistency (either completely smooth or with some pieces of potato remaining). Season with some salt and pepper.
  2. Toss spinach and apples in dressing.
  3. Serve soup with cheese, bacon, remaining sour cream, and green parts of green onions on top. Enjoy with salad on the side!

Prep

  1. Onions / Green onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Potatoes - Peel potatoes and cut into large cubes. (If doing this more than an hour ahead, soak in a bowl of water to prevent potatoes from turning brown.)
  3. Cheese - Grate cheese. (Can be done up to 1 day ahead)
  4. Make dressing - Slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  5. Apples - Slice apples.

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Make

  1. Heat a Dutch oven over medium heat. Add bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pan and drain the rest.
  2. To heated Dutch oven, add onions, white parts of green onions, and some salt and saute until tender, 3 to 4 minutes.
  3. Add flour and thyme and saute until vegetables are coated. Add potatoes and stock. Cover and simmer until potatoes are tender, ~20 minutes.
  4. When soup is finished cooking, add first part of sour cream and blend with an immersion blender until it reaches preferred consistency (either completely smooth or with some pieces of potato remaining). Season with some salt and pepper.
  5. Toss spinach and apples in dressing.
  6. Serve soup with cheese, bacon, remaining sour cream, and green parts of green onions on top. Enjoy with salad on the side!

Prep

  1. Onions / Green onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Potatoes - Peel potatoes and cut into large cubes. (If doing this more than an hour ahead, soak in a bowl of water to prevent potatoes from turning brown.)
  3. Cheese - Grate cheese. (Can be done up to 1 day ahead)
  4. Make dressing - Slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 3 days ahead)
  5. Apples - Slice apples.

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Make

  1. Turn on the simmer function of an Instant Pot. Add bacon and cook until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Keep ~2 Tbsp (30 ml) of fat in the pot and drain the rest.
  2. To heated Instant Pot, add onions, white parts of green onions (reserve the green parts), and some salt and saute until tender, 3 to 4 minutes.
  3. Add flour and thyme and saute until vegetables are coated.
  4. Add potatoes and stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot). Be sure to scrape up any browned bits on the bottom of the pan (this will help to avoid the burn error).
  5. Turn off simmer function and allow to cool for a minute or two. Close and lock the lid. Set the pressure valve to 'Sealing'.
  6. Cook soup on manual / high pressure for 8 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  7. When soup is finished cooking, add first part of sour cream and blend with an immersion blender until it reaches preferred consistency (either completely smooth or with some pieces of potato remaining). Season with some salt and pepper.
  8. Toss spinach and apples in dressing.
  9. Serve soup with cheese, bacon, remaining sour cream, and green parts of green onions on top. Enjoy with salad on the side!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (54)
Gluten-free (4)
Paleo (8)
Vegetarian (10)

Most Helpful

I made the stove top version and only used 4c stock because I didn’t want to have to open two cartons (and the consistency was good). I would have preferred cutting the potatoes smaller, cooking them for less time, and only blending about half the mixture, keeping it more chunky. I used fresh thyme and 3 cloves garlic with the onion (I would probably add roasted garlic next time too) and a good bit of white pepper and cayenne at the end. It was good, but didn’t blow me away.

By: Kait
Posted: Dec 12, 2020
Diet: Original
1 Helpful

49 reviews

Really tasty. Use a little less stock than the recipe called for.

By: Samantha
Posted: Mar 10, 2021
Diet: Paleo
0 Helpful

Enjoyed this but agree with other reviews that it wasn’t thick enough. Would reduce the stock if I make again. I made it on the stovetop.

By: Lindsey
Posted: Feb 03, 2021
Diet: Original
0 Helpful

Thought it would be a little bland, but it was delicious!! We used fewer potatoes because we’d run out, so not sure if that would change the flavor. But really delicious!

By: Jennifer
Posted: Feb 02, 2021
Diet: Vegetarian
0 Helpful

Carbs + Dairy = Heaven! It wasn't as heavy as I expected and that is a good thing. It was very good!!

By: Kimberly
Posted: Jan 28, 2021
Diet: Original
0 Helpful

Delicious and easy! Used 2 cups broth + .5 cups water in the instant pot. Next time will pair it with a grilled cheese sandwich!

By: Sarah
Posted: Jan 27, 2021
Diet: Paleo
0 Helpful

Very flavorful. I will probably add a little extra potato next time, just to thicken it.

By: Rachel
Posted: Jan 01, 2021
Diet: Gluten-free
0 Helpful