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.
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.
- 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
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.
FAQs
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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.
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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.
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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.
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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.
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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.
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.
Print
Instant Pot Loaded Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Loaded Instant Pot Potato Soup is a creamy, comforting dish packed with flavorful ingredients like bacon, onions, garlic, celery, and tender potatoes. Made quickly in the Instant Pot with a smooth and thick texture, it’s perfect for cozy meals and easily customizable with your favorite toppings such as shredded cheddar, cooked bacon, and chopped chives.
Ingredients
To cook:
- 4 ounces bacon
- 1 tablespoon butter
- 1 large onion chopped
- 2 cloves garlic minced
- 4 stalks celery diced
- 2.5 lbs potatoes (about 5 cups), peeled and diced into ½ inch cubes
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ⅛ teaspoon ground nutmeg
- 2 (14.5-ounce) cans chicken broth
- salt & pepper to taste
Add after cooking:
- 1–2 tablespoons cornstarch
- 1 cup milk
- ½ cup sour cream
To serve:
- Desired toppings such as shredded cheddar, cooked bacon, and chopped chives (optional)
Instructions
- Cook bacon: Set the Instant Pot to sauté and cook 4 ounces of bacon until browned and crispy. Remove a few tablespoons of the cooked bacon for garnish, leaving the rest in the pot with the rendered fat.
- Sauté vegetables: Add 1 tablespoon butter to the Instant Pot along with 1 large chopped onion, 2 minced garlic cloves, and 4 diced celery stalks. Sauté until they start to soften, about 3 to 4 minutes. Turn off the Instant Pot.
- Add potatoes and seasonings: Add 2.5 pounds peeled and diced potatoes, ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary, ⅛ teaspoon ground nutmeg, 2 cans of chicken broth, and salt and pepper to taste into the Instant Pot. Stir to combine.
- Pressure cook: Close the lid and set the valve to sealing. Select the pressure cook function on high pressure and set for 5 minutes. When cooking finishes, allow natural pressure release for 5 minutes, then manually release any remaining pressure safely.
- Thicken soup: Open the lid and set Instant Pot to sauté. Whisk 1 to 2 tablespoons cornstarch together with 1 cup milk until smooth with no lumps. Carefully stir the mixture into the soup without breaking up the potatoes. Simmer for about 2 minutes until thickened. For a thicker texture, remove 2 to 3 cups of soup, blend it until smooth, and stir back into the pot.
- Finish and serve: Stir in ½ cup sour cream until fully incorporated. Serve piping hot with your desired toppings such as shredded cheddar cheese, reserved bacon bits, and chopped chives for a delicious finish.
Notes
- Potatoes: Yukon Gold or red potatoes create a creamy texture while russet potatoes may break down more.
- Broth: Use chicken broth for richness or substitute with vegetable broth for a vegetarian option.
- Cornstarch slurry: Stir cornstarch and milk together well to prevent lumps when thickening.
- Leftover mashed potatoes can be added after pressure cooking to thicken and add creaminess; adjust broth to desired consistency.
- Mash or blend the soup lightly for chunkiness or partially for smoothness, avoiding over-blending to prevent gumminess.
- Season throughout and adjust salt, pepper, and spices at the end for balanced flavor.
- Customize toppings beyond bacon and cheese: try croutons, green onions, or paprika for variety.
- Best served fresh though leftovers reheat well; cool completely and store in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently on the stovetop adding a splash of milk or broth if needed to loosen the soup.
