Can I use different types of potatoes for this recipe?

Absolutely! Yukon Gold and red potatoes are my favorites because they hold up well and give a creamy texture without falling apart. Russet potatoes work too but may break down more, making the soup thicker and a bit less chunky.

Is it necessary to use sour cream?

Sour cream adds a lovely tang and enhances creaminess, but if you don’t have it, you can substitute with plain Greek yogurt or even cream cheese. Just stir it in at the end off the heat to avoid curdling.

Can I make this soup vegan or vegetarian?

Yes! Swap out the bacon and chicken broth for vegetable broth, and add smoked paprika or liquid smoke to mimic the smoky flavor. Also, leave out sour cream or use a plant-based alternative for the creamy finish.

How do I prevent the soup from becoming too thick or gummy?

Be careful not to over-blend or mash the potatoes too much. Using the cornstarch slurry to thicken gradually and stirring gently helps keep the perfect creamy yet chunky texture.

Can I double this recipe in the Instant Pot?

You can double it, but make sure not to fill the Instant Pot beyond the maximum fill line. Cooking times remain the same for pressure cooking, though you may need slightly longer to saute or thicken.

Loaded Potato Soup in the Instant Pot

There’s something incredibly cozy about a bowl of loaded potato soup that just hits the spot on chilly days. This Instant Pot Loaded Potato Soup Recipe is one of my go-tos because it’s creamy, hearty, and packed with flavor—plus, it comes together so fast without standing over the stove all afternoon.

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Why You’ll Love This Recipe

Quick and Easy: The Instant Pot speeds up cooking so you get comforting soup in under an hour.
Rich, Homemade Flavor: Crisp bacon and fresh veggies create a depth you won’t find in canned soup.
Customizable: You can easily tweak toppings or swap ingredients to suit your family’s tastes.
Perfect Comfort Food: It’s creamy without being heavy, making every spoonful just right.

Ingredients You’ll Need

The beauty of this Instant Pot Loaded Potato Soup Recipe is in its simple, fresh ingredients working together effortlessly. Here’s what you need and why each one matters for that perfect bowl.

Flat lay of fresh uncracked brown eggs, a small bowl of diced celery stalks, a small bowl of peeled and diced Yukon Gold potatoes, a small bowl of chopped large onion, two whole garlic cloves, a few raw bacon strips, a small white bowl of sour cream, a sm

Bacon: Adds smoky, savory goodness and a nice crunchy garnish if you save some pieces.
Butter: Brings richness and helps soften the veggies with flavor.
Onion: Provides sweetness and depth as it cooks down.
Garlic: Garlic’s warmth enhances the savory profile without overpowering.
Celery: Offers a subtle crunch and aromatics for balance.
Potatoes: Yukon Gold or red potatoes hold their shape nicely while creating creamy texture.
Dried thyme and rosemary: Earthy herbs that gently elevate the soup’s flavor.
Ground nutmeg: A pinch adds warmth and complexity—don’t skip it!
Chicken broth: The savory base that brings everything together.
Cornstarch and milk: For thickening the soup to just the right consistency.
Sour cream: Adds creaminess and a slight tang to finish the soup beautifully.
Toppings (like shredded cheddar, bacon bits, chopped chives): Optional but these little extras really make it feel special.

Variations

I love how versatile the Instant Pot Loaded Potato Soup Recipe is—you can make it your own with just a few tweaks. I often adjust it based on what I have handy or dietary needs.

Vegetarian Version: Swap chicken broth for vegetable broth and skip the bacon; try smoked paprika for that smoky flavor instead—I keep this on hand for meat-free days!
Extra Creamy: My family adores this with a little shredded cream cheese stirred in at the end for ultra richness.
Chunkier Soup: Instead of blending, I like to lightly mash some of the potatoes with a potato masher for that rustic texture that still feels hearty.
Seasonal Twists: Adding a handful of corn or diced carrots gives a sweet pop during late summer and fall that everyone notices—definitely worth trying!

How to Make Instant Pot Loaded Potato Soup Recipe

A bowl of creamy soup with a thick texture, showing chunks of white potatoes evenly mixed in a light beige broth. On top, there are small pieces of crispy reddish-brown bacon scattered with bright orange shredded cheese and chopped green chives. A silver

Step 1: Crisp Up the Bacon

Start by setting your Instant Pot to sauté mode and crisping up the bacon. This step lays the foundation for flavor, and the rendered bacon fat adds richness when sautéing the veggies. I like to reserve a few crispy pieces for topping later—trust me, they’re worth saving!

Step 2: Sauté the Vegetables

After removing most of the bacon, drop in butter, chopped onion, minced garlic, and diced celery. Cook until soft and fragrant—about 3 to 4 minutes. This little aromatic mix builds the savory backbone of the soup and makes your kitchen smell incredible.

Step 3: Add Potatoes, Herbs, and Broth

Next, add the diced potatoes, dried thyme, rosemary, nutmeg, chicken broth, salt, and pepper. Give it a gentle stir—don’t worry about breaking the potatoes up! They’ll cook perfectly under pressure and hold their shape nicely.

Step 4: Pressure Cook and Release

Seal the lid and set your Instant Pot to pressure cook on high for 5 minutes. When the timer’s up, I like to let it naturally release pressure for 5 more minutes before manually venting the rest—this keeps the soup nice and thick without boiling over.

Step 5: Thicken the Soup Without Mashing

When you open the lid, whisk cornstarch into milk thoroughly so there are no lumps. Stir this slurry into the pot on sauté mode and simmer gently for about 2 minutes until it thickens. If you want extra creaminess, try blending 2–3 cups of the soup and stirring it back in. Just don’t overdo it—you want a balance of creamy and chunky.

Step 6: Finish With Sour Cream and Serve

Turn off the heat and stir in sour cream to add that signature tang and richness. Then, pile on your favorite toppings like shredded cheddar, bacon bits, and chives. Dig in while it’s warm—you’ll agree this soup feels like a big, comforting hug.

Pro Tips for Making Instant Pot Loaded Potato Soup Recipe

Bacon Rendering: Don’t rush the bacon step; letting it slowly crisp adds much more flavor to the base.
Gentle Stirring: When adding potatoes and broth, stir carefully to keep chunks intact for a better texture.
Cornstarch Slurry: Always whisk your slurry well to avoid clumps, and add it slowly while stirring to thicken evenly.
Natural Pressure Release: This extra 5 minutes prevents food from foaming up and keeps your soup smooth.

How to Serve Instant Pot Loaded Potato Soup Recipe

Garnishes

I’m a sucker for the classics when it comes to garnishing this soup—crispy bacon bits, a generous sprinkle of sharp shredded cheddar, and fresh chopped chives always make an appearance. Sometimes I add a dollop of sour cream on top for extra creaminess. These toppings add texture and layers of flavor, making every bite exciting.

Side Dishes

To keep things simple and soulful, I usually serve this soup with crusty bread or warm garlic rolls. A crisp green salad on the side balances the creaminess beautifully, especially if you want a lighter meal. And if it’s extra chilly, grilled cheese sandwiches always hit the spot alongside this loaded soup.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls—it’s such a crowd-pleaser and feels a bit fancy without extra fuss. You can also make individual servings in small mason jars layered with toppings, perfect for parties where everyone can customize to their liking.

Make Ahead and Storage

Storing Leftovers

After enjoying a big pot, I let the leftover soup cool completely before transferring it to an airtight container. Stored in the fridge, it stays good for 3 to 4 days. I find that the flavors actually meld and improve overnight, so leftovers are often even better!

Freezing

I’ve frozen this soup a few times with great results. Just cool it fully and portion into freezer-safe containers. When thawed, the texture is a little different (potatoes can soften), but a quick stir and reheating bring back most of that creamy goodness.

Reheating

To reheat, I gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If it seems thick, a splash of milk or broth helps loosen it up. Just avoid boiling to keep the sour cream and dairy from breaking or curdling.

Final Thoughts

I absolutely love how this Instant Pot Loaded Potato Soup Recipe comes together effortlessly to create something so comforting and delicious. Whether you’re feeding a family or just craving a hearty meal for yourself, this soup feels like a warm embrace in a bowl. Give it a try—you’ll find it quickly becomes one of your favorite comfort foods, just like it did for mine.

Instant Pot Loaded Potato Soup Recipe