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
Scale
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.
