Nothing says comfort food like a warm, creamy bowl of potato soup. And with an Instant Pot, you can achieve that slow-cooked taste in a fraction of the time. This Instant Pot Loaded Potato Soup is a rich and indulgent dish packed with tender potatoes, crispy turkey bacon, cheddar cheese, and a velvety, creamy broth. Whether you’re looking for a quick weeknight meal, a cozy weekend dinner, or a crowd-pleasing dish for gatherings, this soup is guaranteed to hit the spot.
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot significantly reduces cooking time while still infusing deep flavors.
- One-Pot Convenience: Minimal cleanup since everything cooks in the same pot.
- Customizable: Easily adjust the ingredients to match your taste preferences or dietary needs.
- Comforting and Satisfying: Perfect for chilly nights or when you need a soul-warming dish.
Ingredients You’ll Need
Soup Base:
- 4 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- 1/2 teaspoon dried thyme
Thickening Agent:
- 2 tablespoons cornstarch (or all-purpose flour)
- 1/4 cup cold water
Toppings & Garnishes:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 slices turkey bacon, cooked and crumbled
- 2 green onions, chopped
Step-by-Step Instruction
1. Sauté Aromatics
Turn on the Sauté function of the Instant Pot. Melt the butter, then add the chopped onions and garlic. Cook for 2–3 minutes until the onions turn translucent and fragrant.
2. Add Potatoes and Broth
Add the diced potatoes, chicken broth, salt, pepper, smoked paprika, and thyme. Stir well to combine.
3. Pressure Cook
Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes. Once the cooking time is up, allow for a 10-minute natural pressure release before carefully performing a quick release.
4. Mash or Blend for Desired Texture
For a chunkier soup, use a potato masher to gently mash some of the potatoes. If you prefer a smoother consistency, use an immersion blender to blend until smooth.
5. Thicken the Soup
In a small bowl, mix cornstarch with cold water to create a slurry. Stir it into the soup and set the Instant Pot to Sauté mode for 2–3 minutes until the soup thickens.
6. Add Dairy and Final Touches
Stir in the heavy cream, shredded cheese, and sour cream. Mix until fully incorporated and heated through.
7. Garnish and Serve
Ladle the soup into bowls and top with crispy turkey bacon, extra cheese, and chopped green onions for the ultimate loaded potato soup experience.
Pro Tips for the Best Instant Pot Loaded Potato Soup
- Choose the Right Potatoes: Russet potatoes work best for their starch content, which helps thicken the soup naturally.
- For a Thicker Soup: Add an extra tablespoon of cornstarch or mash more potatoes.
- Lighter Version: Swap heavy cream for half-and-half or whole milk.
- Extra Flavor Boost: Stir in a teaspoon of Dijon mustard or a dash of hot sauce for added depth.
- Vegetarian Option: Use vegetable broth and omit bacon. You can add smoked paprika to replicate the smoky flavor.
Variations to Try
Cheesy Broccoli Potato Soup
Add 1 cup of chopped broccoli florets when pressure cooking the potatoes for a nutritious twist.
Spicy Loaded Potato Soup
Add 1/2 teaspoon of cayenne pepper and garnish with jalapeño slices for a spicy kick.
Chicken and Potato Soup
Add 1 cup of cooked, shredded chicken after blending for extra protein.
Dairy-Free Option
Use coconut milk instead of heavy cream and nutritional yeast instead of cheddar cheese for a plant-based version.
What to Serve with Instant Pot Loaded Potato Soup
This rich soup pairs well with a variety of sides, including:
- Crusty Bread: A fresh baguette or dinner rolls for dipping.
- Side Salad: A simple green salad with a tangy vinaigrette balances the richness.
- Grilled Cheese Sandwich: The ultimate comfort food pairing.
How to Store and Reheat
Refrigeration:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing:
- Due to the dairy content, freezing may alter the texture. If you plan to freeze it, leave out the cream and cheese and add them when reheating.
Reheating:
- Warm on the stove over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Final Thoughts
This Instant Pot Loaded Potato Soup is the ultimate comfort food—rich, creamy, and packed with flavor. Whether you’re making it for a quick dinner, meal prepping for the week, or serving guests, it’s a foolproof recipe that everyone will love. Try it out today, and let us know your favorite toppings or variations!
Instant Pot Loaded Potato Soup Recipe
Description
This Instant Pot Loaded Potato Soup is a creamy, comforting, and flavor-packed dish that comes together quickly using simple ingredients. Perfect for chilly nights, this one-pot recipe delivers velvety potatoes, crispy turkey bacon, gooey cheese, and a touch of sour cream, making it the ultimate comfort food. Ready in under 40 minutes, it's a crowd-pleaser that will satisfy the whole family.
Ingredients
For the Base:
For Thickening:
For the Toppings:
Instructions
Sauté the Aromatics
- Set the Instant Pot to "Sauté" mode and melt the butter. Add the diced onions and garlic, cooking until fragrant and softened (about 2-3 minutes).
Cook the Potatoes
- Add the diced potatoes, chicken broth, salt, pepper, smoked paprika, and thyme. Stir well. Secure the lid, set the valve to "Sealing," and cook on High Pressure for 10 minutes. Once done, allow a 10-minute natural pressure release, then carefully perform a quick release to vent any remaining steam.
Blend the Soup
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, mash some of the potatoes with a fork instead of blending completely.
Thicken the Soup
- In a small bowl, mix cornstarch and water to make a slurry. Stir it into the soup. Turn on the "Sauté" function and simmer for 3-5 minutes until thickened.
Add Dairy and Finish
- Stir in the heavy cream and whole milk. Simmer for another 2 minutes to heat through. Adjust seasoning if needed.
Serve and Garnish
Ladle the soup into bowls and top with cheddar cheese, sour cream, crispy turkey bacon, and green onions. Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 581.97kcal
- % Daily Value *
- Total Fat 33.34g52%
- Saturated Fat 18.82g95%
- Trans Fat 0.66g
- Cholesterol 102.24mg35%
- Sodium 892.59mg38%
- Potassium 1295.39mg38%
- Total Carbohydrate 55.28g19%
- Dietary Fiber 3.81g16%
- Sugars 8.72g
- Protein 17.98g36%
- Vitamin A 311.38 IU
- Vitamin C 15.52 mg
- Calcium 287.29 mg
- Iron 2.86 mg
- Vitamin D 1.27 IU
- Vitamin E 0.89 IU
- Vitamin K 19.96 mcg
- Thiamin 0.28 mg
- Riboflavin 0.5 mg
- Niacin 5.32 mg
- Vitamin B6 0.95 mg
- Folate 55.63 mcg
- Vitamin B12 0.61 mcg
- Phosphorus 353.87 mg
- Magnesium 77.78 mg
- Zinc 2.19 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.
- Freezing: This soup can be frozen for up to 3 months. Thaw overnight and reheat gently while stirring.
- Variations: Swap heavy cream for half-and-half for a lighter version. Add shredded chicken for extra protein.
- Gluten-Free Option: Use arrowroot powder instead of cornstarch.
