Deconstructed Soup–baked potato soup made in your Instant Pot (or slow cooker) with all the toppings served on the side so you can have complete control over your own bowl of soup.
Deconstructed Soup
This is sort of like a loaded baked potato soup except it is deconstructed. Just like a baked potato, the toppings (cheese, bacon, sour cream, green onions) are added at the end, allowing each person to customize their bowl rather than being fully incorporated into the soup. It’s essentially a baked potato experience in soup form, but with a little more control over texture and toppings. We loved this soup and Skyler and I took all 4 servings down by ourselves 😬. Sorry Greg lol!
Ingredients/Substitution Ideas
- Russet potatoes–or red, yukon gold
- Butter
- Flour
- Milk–or evaporated milk
- Chicken broth–or water and Better than Bouillon chicken base
- Black pepper
- Kosher salt
- Garlic powder
- Onion powder
- Toppings: shredded cheddar, crispy cooked bacon, sour cream, diced green onions
Steps
Pour 1 ½ cups of water into the Instant Pot. Place a trivet or steamer basket into the pot. Scrub the potatoes and add them into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting. Remove the lid.
Move potatoes and trivet out of the pot and set aside. Discard the water.
Turn Instant Pot to saute (medium) setting. Add in the butter and let it melt. Add in the flour, a tablespoon at a time, whisking the whole time.
Pour in the milk a little at a time whisk continually whisking. Mixture should start to bubble and thicken. Whisk in the broth, pepper, salt, garlic powder and onion powder.
Use a fork to coarsely mash the potatoes. Stir the potatoes into the Instant Pot. Once soup has thickened up turn Instant Pot to keep warm setting.
Salt and pepper to taste.
Ladle into bowls and prepare the toppings. Each person can choose which toppings and how much of each topping to add to their bowls.
Notes/Tips
- Some other ideas for toppings are cubed ham, broccoli, corn, diced tomatoes, cottage cheese, sauteed mushrooms, etc. Get creative!
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe can easily be doubled. If serving for a group, you could offer a “baked potato bar” setup with all the toppings so people can customize their bowls.
- To make this gluten free use a gluten free flour or thickener.
- Should the potatoes be peeled before cooking, or is it fine to leave the skins on? I left the skins on but if you’d rather not have skins you can peel the potatoes.
- Would vegetable broth work instead of chicken broth to make this vegetarian? Yes you can use vegetable broth instead of chicken broth. Or use Vegetable Better than Bouillon.
- Try adding in a dash of smoked paprika or cayenne pepper for more flavor and a bit of heat.
- What’s the best way to get crispy bacon for the topping? My favorite way to cook bacon is in the air fryer.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with russet potatoes are Double Yum Casserole and Instant Pot Poor Man’s Meal.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Deconstructed Soup
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Baked potato soup made in your Instant Pot with all the toppings served on the side so you can have complete control over your own bowl of soup.
Ingredients
- 20 ounces Russet potatoes
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken broth
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Toppings: shredded cheddar, crispy cooked bacon, sour cream, diced green onions
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups of water into the Instant Pot. Place a trivet or steamer basket into the pot. Scrub the potatoes and add them into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up move valve to venting. Remove the lid.
- Move potatoes and trivet out of the pot and set aside. Discard the water.
- Turn Instant Pot to saute (medium) setting. Add in the butter and let it melt. Add in the flour, a tablespoon at a time, whisking the whole time. Pour in the milk a little at a time continually whisking. Mixture should start to bubble and thicken.
- Whisk in the broth, pepper, salt, garlic powder and onion powder.
- Use a fork to coarsely mash the potatoes. Stir the potatoes into the Instant Pot. Once soup has thickened up turn Instant Pot to keep warm setting.
- Salt and pepper to taste.
- Ladle into bowls and prepare the toppings. Each person can choose which toppings and how much of each topping to add to their bowls.
Slow Cooker Instructions:
- Scrub and dice the Russet potatoes into small chunks (peeling is optional). Add them to the slow cooker.
- Pour in chicken broth, salt, pepper, garlic powder, and onion powder.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are very tender.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking until thickened. Stir this mixture into the slow cooker and mix well.
- Use a potato masher to mash some of the potatoes, leaving some chunks for texture. Stir and let it cook for another 10-15 minutes to thicken.
- Ladle into bowls and top with cheese, bacon, sour cream, and green onions.
- Category: Soup
- Method: Instant Pot
If you don’t have an Instant Pot, you can easily adapt this recipe for the stovetop:
- Cook the Potatoes:
- Scrub the potatoes and place them in a large pot.
- Add enough water to cover the potatoes and bring to a boil.
- Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and set aside.
- Make the Soup Base:
- In the same pot, melt the butter over medium heat.
- Gradually whisk in the flour, cooking for about 1 minute to remove the raw flour taste.
- Slowly add the milk, whisking constantly, until the mixture starts to bubble and thicken.
- Stir in the chicken broth, black pepper, salt, garlic powder, and onion powder.
- Mash and Add the Potatoes:
- Coarsely mash the cooked potatoes with a fork or potato masher.
- Stir the mashed potatoes into the soup base, mixing well to combine.
- Simmer over low heat for 5-10 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- Adjust Seasoning & Serve:
- Taste and adjust salt and pepper if needed.
- Ladle into bowls and serve with your favorite toppings.
This stovetop method gives you the same creamy, comforting soup without an Instant Pot!
More Instant Pot potato soups to try…
Snow Day Soup
Instant Pot or slow cooker potato soup with sweet corn, chicken and bacon. A hearty soup for those cold winter nights.
Marathon Soup
A creamy potato and ham soup with leek and Parmesan that you can make in the Instant Pot or slow cooker.
Marathon Soup
A creamy potato and ham soup with leek and Parmesan that you can make in the Instant Pot or slow cooker.
Knoephla Soup
Instant Pot or slow cooker homemade dumpling soup with potatoes, chicken and carrots.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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