Creamy Instant Pot Baked Potato Soup Using Leftover Potatoes!

In case you aren’t aware, I am the person who feeds my family of 8 for $250. Ever since I wrote that post, it has been wildly popular. Actually, these days I am feeding my family of 10 for $350 these days. One of the ways I do this is by making sure that no food goes to waste, even when it comes to leftovers. And, since the instant pot makes everything taste amazing, I went ahead and put it to work with this baked potato soup.

Leftovers can be such a drag, can’t they? Seriously. If your home is like mine, your leftovers may have a way of just lingering around in the fridge, only to end up being thrown away a week later. Sure, you feel bad about throwing the food away, but, who really liked leftovers?!

Well, your family will – as long as you’re able to do something with those leftovers other than just plopping them on someone’s plate.

Soups are actually another amazingly frugal way to stretch your food dollar. So with this recipe, I have combined the best of everything. And, even better, I ended up with something that tastes amazing!

So, before I get to the recipe, understand that when I say potatoes in the recipe, it really can be whatever you have on hand, or, you can just dice up some peeled, raw potatoes as well. There really is no rule. But, this is a great recipe to use when you’ve got either leftover mashed or baked potatoes.

With that, here’s my amazing instant pot baked potato soup!

instant pot baked potato soup

(this post may contain affiliate links. If you make a purchase, I may receive a small commission at no cost to you)

Still scared of your instant pot? Scared of getting one since you won’t know how to use it? Check out the course below. It will make your Instant Pot your best friend!

This is the Instant Pot I have. Just click on it for details.

For this recipe you will need:

  • 8 cups potatoes (any kind, leftover or fresh)
  • 3 stalks diced celery
  • 1 cup diced onion
  • 5 chicken bouillon cubes
  • 5 cups water
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups milk (I used whole milk)
  • 16 ounce container sour cream
  • bacon for garnish (optional)
  • cheddar cheese for garnish (optional)
  • sour cream for garnish (optional)

Place everything except for the milk, sour cream, and garnishes into the Instant Pot. Close the steam valve and set on the soup setting.

When the soup cycle has finished, do a quick release and add the milk and sour cream. Then, blend everything together. I use this hand blender for all kinds of soups.

Place top back on and allow to continue warming for 10 minutes so everything can all just get flavored together. Top with garnish and serve with a tasty bread. We usually have this french bread.

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