Instant Pot Loaded Potato Soup Recipe
This easy Instant Pot Loaded Potato Soup Recipe warms your soul. It’s rich, creamy, and totally satisfying. Plus, it’s loaded with your favorite ingredients like cheese and bacon!
Servings 6
Calories 544kcal
Equipment
- Spatula or cooking spoon
- cutting board
- small bowl
Ingredients
- 6 bacon slices for garnish
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 3 cups chicken broth low sodium if possible
- 6 medium russet potatoes peeled and chopped into 1-inch pieces, about 2.5 lbs
- 1 ½ teaspoons salt kosher or sea salt are our favorites
- pepper to taste
- 1 cup heavy cream you can substitute half & half to lighten the recipe
- ¼ cup milk whatever type you have on hand
- 1 tablespoon all-purpose flour
- 1 ½ cups cheddar cheese shredded
Toppings
- 3-4 green onions sliced
- 1 cup cheddar cheese shredded
Instructions
- Turn your Instant Pot to the “Sauté” setting and add the bacon slices. Cook until bacon is crispy, about 5 minutes. Place cooked bacon on a plate lined with a paper towel to absorb the excess grease. Leave remaining bacon grease in the Instant Pot.
- Leave the Instant Pot on the “Sauté” setting and add the onion and thyme. Cook until tender, about 5 -minutes. In the last minute of cooking, add the minced garlic and stir constantly so it doesn’t burn.
- Add the chicken broth, cut potatoes, salt, and pepper to the pot. Stir to combine. Place the lid on the Instant Pot, and turn vent value to “sealing." Then, select “Pressure Cook." Set time for 10 minutes. When done cooking, release the valve on the lid to quickly release the pressure.
- While the soup cooks, chop your cooled bacon and set it aside to top your soup. You can also shred your cheese and slice your green onions at this time.
- Stir together milk and flour in a small bowl to make a slurry. Set aside.
- Once the steam is completely released and the pin on the lid has dropped, open the lid and stir in the slurry. Then, add the cream. Turn the pot to “Sauté” again and cook the soup for about 5 minutes until it thickens.
- Stir in 1½ cups of cheddar cheese and mix until combined and cheese melts. Then, season to taste if it needs more salt and pepper. Top with bacon, green onions, and additional cheese, and enjoy!
Video
Notes
- If you prefer not to use bacon grease when sautéing your onions, you can remove it from the Instant Pot after you’re don’t cooking the bacon and use 1 tablespoon of olive oil.
- Try to cut your potatoes into roughly the same size when chopping. We recommend about 1-inch cubes. This size will allow for even cooking.
- If you like a creamier, less chunky soup, you can use an immersion blender at the end of cooking. Alternatively, you can place the soup in a blender and blend until you reach your preferred texture.
- REFRIGERATOR - cool soup completely and then place in an airtight container in the fridge for 3-4 days. Reheat in individual serving in the microwave for 1 - 1 ½ minutes. FREEZER - cool soup and then place in an airtight container or individual serving-sized airtight containers, and store in the freezer for up to 3 months.
Nutrition
Calories: 544kcal | Carbohydrates: 47g | Protein: 23g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1088mg | Potassium: 1197mg | Fiber: 3g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 16mg | Calcium: 442mg | Iron: 3mg