Fall comfort food made easier
Loaded Baked Potato Soup
Creamy, cheesy, loaded with bacon, and made in the pressure cooker so you get all the cozy baked-potato flavor without spending the evening at the stove.
This is exactly the kind of dinner I want when the weather starts cooling down or I need something warm and filling for game day. The ingredient list is simple, the pressure cooker handles the cooking, and the biggest prep job—eight cups of potatoes—has an easy shortcut.
Why This Recipe Works
- It uses simple, familiar ingredients.
- The pressure cooker turns a long-cooking soup into a mostly hands-off dinner.
- Cream cheese makes the broth rich and creamy without making a separate sauce.
- Bacon, cheddar, and chives give you the loaded-baked-potato finish.
Disclosure: I’m a Pampered Chef Independent Consultant and will earn a commission from purchases made through my product links.
Loaded Baked Potato Soup
Ingredients
- 8 cups potatoes, peeled if desired and cut into small chunks or prepped with the Rapid-Prep Mandoline using the thick julienne blade on setting #8, then cut in half
- 1/3 cup chopped onion
- 43.5 oz chicken broth
- 1 can (10.75 oz) condensed cream of chicken soup, undiluted
- 1/4 tsp black pepper
- 1 package (8 oz) cream cheese, softened and cut into pieces
- 1/2 lb bacon, cooked and crumbled or use fully cooked bacon or real bacon bits for a shortcut
- Shredded cheddar cheese, as desired
- Snipped chives, as desired
Pressure Cooker Directions
- Add the potatoes, onion, chicken broth, cream of chicken soup, and black pepper to the pressure cooker. Stir to combine.
- Lock the lid and cook on high pressure for 10 minutes if you used the Rapid-Prep Mandoline, or 12 minutes for hand-cut potato chunks.
- When the cook time is finished, carefully do a quick release of the pressure.
- Open the lid and stir the soup. The potatoes will be very tender, so stirring will naturally break up some of them and help thicken the soup.
- Add the softened cream cheese and stir until it melts into the soup.
- Stir in cheddar cheese, bacon, and chives to taste, reserving a little for the top if you want that loaded-potato look.
- Ladle into bowls and serve hot.
Slow Cooker Option
- Add the potatoes, onion, chicken broth, cream of chicken soup, and black pepper to the slow cooker.
- Cover and cook on LOW for 8–10 hours, or until the potatoes are tender.
- Stir in the cream cheese until smooth and creamy.
- Finish with cheddar, bacon, and chives.
Melanie’s Mealtime Tip 💜
Eight cups of diced potatoes sounds like a lot of chopping! I use the Rapid-Prep Mandoline with the thick julienne blade on setting #8, then cut the pieces in half. They won’t be perfectly diced—and that’s okay. Dinner gets on the table faster! Because those pieces are smaller and more even than typical hand-cut chunks, use the shorter 10-minute pressure-cook time. For larger hand-cut chunks, use 12 minutes.
Bacon shortcut: Skip cooking a fresh batch and use fully cooked bacon or real bacon bits instead. You still get the loaded-baked-potato flavor with one less pan to wash.
About the Potato Pieces
The Rapid Prep pieces will be a little longer than a traditional dice, even after you cut them in half. That is completely fine for this soup. Once they pressure cook, they are tender enough that the shape does not matter nearly as much as the time you saved prepping them.
Tools That Make It Easier
Disclosure: I’m a Pampered Chef Independent Consultant and will earn a commission from purchases made through my product links.
Cozy Enough for Game Day, Easy Enough for Dinner
This one checks both boxes for me: it feels like fall comfort food, but the pressure cooker keeps it practical. Serve it straight from the cooker and let everyone add extra bacon, cheddar, or chives to their own bowl.
And because the potato prep is faster with the Rapid Prep, this is one of those recipes where using the right tool for the job really does make a difference.
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