Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 121  C
Servings: 6
Best Season: Fall, Winter
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:
  • 6 medium russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
    • For Thickening:
  • 2 tbsp cornstarch
  • 2 tbsp water (to make a slurry)
    • For the Toppings:
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 6 slices cooked turkey bacon, crumbled
  • 1/4 cup chopped green onions
  • Additional black pepper (optional)
Instructions
    Sauté the Aromatics
  1. 1
    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).
    2. Cook the Potatoes
  2. 2
    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.
    3. Blend the Soup
  3. 3
    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.
    4. Thicken the Soup
  4. 4
    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.
    5. Add Dairy and Finish
  5. 5
    Stir in the heavy cream and whole milk. Simmer for another 2 minutes to heat through. Adjust seasoning if needed.
    6. Serve and Garnish
  6. 6

    Ladle the soup into bowls and top with cheddar cheese, sour cream, crispy turkey bacon, and green onions. Serve hot.

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.
Keywords: Quick, Easy, Comfort Food, Instant Pot, Family-Friendly
Read it online: https://petitepanini.com/recipe/instant-pot-loaded-potato-soup-recipe/