If you are craving a comforting meal that feels like a big, warm hug, this Loaded Instant Pot Potato Soup Recipe is exactly what you need. Creamy, rich, and packed with all those classic baked potato flavors, this soup brings together tender russet potatoes, crispy bacon, sharp cheddar, and fresh green onions in a silky broth that’s both filling and irresistibly satisfying. Plus, thanks to the Instant Pot, you get all that cozy deliciousness without the fuss or long wait. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing starter, this soup checks every box.
Ingredients You’ll Need
This recipe shines because of its simple, honest ingredients that each play a key role in building warmth, texture, and flavor in the soup. From the crispy bacon that adds crunch and smoky depth to the fresh celery and onion that offer subtle aromatic sweetness, every component blends beautifully to create that perfect loaded potato soup experience.
- Russet potatoes (2 ½ lbs.): These starchy potatoes break down beautifully for a creamy texture.
- Bacon (4 oz., finely chopped): Crispy and savory, bacon brings smoky flavor and delightful texture.
- Butter (2 Tbsp.): Adds richness to the sautéed vegetables and enhances the soup’s creaminess.
- Garlic (4 cloves, minced): Infuses a subtle warmth and fragrant depth.
- Onion (1 small, diced): Provides sweetness and aromatic foundation.
- Celery (3 ribs, diced): Offers a mild crunch and fresh herbaceous notes.
- Broth (3 cups): Chicken or vegetable broth adds savory liquid base for the soup.
- Dried thyme and rosemary (½ tsp. each): Classic herbs that complement potato dishes beautifully.
- Salt (2 tsp.): Balances and enhances all the flavors.
- Black pepper (½ tsp.): Adds subtle heat and complexity.
- Milk (1 cup): Creamy element that smooths the soup, can be dairy or plant-based.
- Cornstarch (2 Tbsp.): Thickens the soup to a luscious consistency when mixed with milk.
- Sour cream, shredded cheese, and chives: These toppings complete the loaded baked potato feel with tang, gooeyness, and freshness.
How to Make Loaded Instant Pot Potato Soup Recipe
Step 1: Prepare the Potatoes
Begin by rinsing and scrubbing your russet potatoes well to remove any dirt, then chop them into 1-inch chunks. This size ensures they’ll cook evenly and become tender enough to blend into the creamiest base possible.
Step 2: Cook the Bacon
Set your Instant Pot to sauté mode, toss in the finely chopped bacon, and let it crisp up over 6 to 8 minutes. When perfectly golden and crunchy, scoop it out with a slotted spoon and let it drain on paper towels. Don’t toss that bacon fat — it will infuse your soup with so much flavor in the next step!
Step 3: Sauté the Aromatics
To the bacon fat left in the pot, add butter along with diced onion and celery, sautéing for 2 to 3 minutes until they soften and release that wonderful fragrant sweetness. Toss in the minced garlic and cook for just 30 more seconds to let the flavors bloom without burning.
Step 4: Build the Soup Base
Pour in your broth and sprinkle in the dried thyme, rosemary, salt, and pepper. Be sure to scrape the bottom of the pot to loosen any flavorful browned bits. This is the foundation of your soup’s depth and richness.
Step 5: Add the Potatoes and Pressure Cook
Gently add the cubed potatoes into the broth, pressing them down slightly so they’re submerged as much as possible. Seal the lid on the Instant Pot and set it to manual, high pressure, for 10 minutes. When the timer beeps, quick release the pressure so the potatoes don’t overcook.
Step 6: Thicken and Puree
While your soup is cooking, whisk together the milk and cornstarch in a small bowl until smooth. Once the potatoes are tender, stir this slurry into the pot. Then use an immersion blender to puree the soup until it’s silky and lump-free. No immersion blender? Carefully transfer the hot soup to a blender or food processor, and blend in batches to keep it smooth and creamy.
Step 7: Serve with Toppings
Finally, ladle the soup into bowls and pile on the toppings that make the Loaded Instant Pot Potato Soup Recipe so special: crispy bacon, tangy sour cream, shredded cheese, and fresh chives. Each spoonful tastes just like a loaded baked potato in cozy, creamy form.
How to Serve Loaded Instant Pot Potato Soup Recipe
Garnishes
The beauty of this soup lies in its customizable toppings that bring layers of flavor and texture. Sour cream adds tang and creaminess, shredded cheddar melts into gooey pockets of cheesy goodness, chives or green onions provide a fresh bite, and bacon pieces deliver irresistible crunch. Feel free to add extra cracked black pepper or a sprinkle of smoked paprika for a little smoky kick.
Side Dishes
Pair your soup with a crisp side salad or some crusty bread for dipping to round out your meal. Garlic bread or buttery rolls are especially wonderful because they soak up that creamy potato goodness perfectly. If you’re aiming for something heartier, a simple grilled chicken breast or roasted vegetables complements the richness of the soup beautifully.
Creative Ways to Present
For gatherings or a fun twist, serve this soup inside hollowed-out mini bread bowls or individual ramekins topped with cheese and broiled until bubbly and golden. You can also turn it into a loaded potato soup bar by laying out bowls of different toppings so everyone can customize their own bowl. Adding a swirl of pesto or a dash of hot sauce can also give it a fun spin.
Make Ahead and Storage
Storing Leftovers
Loaded Instant Pot Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain the fresh flavors and smooth texture. When ready to eat, simply reheat gently on the stove, stirring occasionally to keep it creamy and well combined.
Freezing
This soup freezes well if you want to batch make it. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top if using containers, as the soup will expand when frozen. It can be stored for up to 3 months and makes a perfect quick meal for busy days.
Reheating
To bring your frozen or refrigerated soup back to life, thaw overnight in the fridge if frozen. Warm it over medium-low heat on the stove, stirring gently to avoid scorching. If it seems too thick, add a splash of milk or broth to loosen the texture, and don’t forget to freshen it with extra toppings and maybe a pinch of salt or pepper before serving.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for this soup due to their starchy texture which breaks down nicely for a creamy consistency, but Yukon Golds can work too if you prefer a slightly waxier bite. Just keep in mind the texture may be less fluffy.
Is there a way to make this soup vegan?
Absolutely! Use vegetable broth, replace the bacon with smoky tempeh or mushrooms sautéed for that depth, swap butter for olive oil or vegan butter, and use plant-based milk and vegan cheese. It still tastes incredible!
What if I don’t have an Instant Pot?
You can make this soup on the stovetop by simmering the potatoes and broth until tender and then blending. Just be sure to watch the cooking time and adjust liquid levels as needed.
Can I add other vegetables to the soup?
Definitely! Carrots or corn kernels can add sweetness and texture. Just dice them small and sauté with the onions and celery before adding the broth.
How can I make this soup thicker or thinner?
Adjust the thickness by adding more or less cornstarch slurry at the end. For a thinner soup, add additional broth or milk after blending until you reach the desired consistency.
Final Thoughts
This Loaded Instant Pot Potato Soup Recipe has quickly become a favorite comfort meal that’s as easy to prepare as it is delicious to devour. Each spoonful is the perfect harmony of creamy, cheesy, and smoky flavors — like your favorite baked potato transformed into a soul-warming bowl. Give it a try, and I promise it’ll become one of those recipes you turn to whenever you want to feel cozy and satisfied.
Print
Loaded Instant Pot Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Loaded Instant Pot Potato Soup is a creamy, comforting dish packed with tender russet potatoes, crispy bacon, and flavorful herbs. Made effortlessly in the Instant Pot, it combines sautéed aromatics with broth and spices, then finishes with a smooth, velvety texture thanks to an immersion blender and a cornstarch slurry. Topped with classic baked potato garnishes like shredded cheese, sour cream, chives, and bacon, this hearty soup is perfect for a cozy meal in just 45 minutes.
Ingredients
Soup Base Ingredients
- 2 ½ lbs. russet potatoes
- 4 oz. bacon (finely chopped)
- 2 Tbsp. butter (or oil)
- 4 cloves garlic (finely minced)
- 1 small onion (diced)
- 3 ribs celery (diced)
- 3 cups broth (chicken or vegetable, regular sodium)
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- 2 tsp. salt (to taste)
- ½ tsp. black pepper (to taste)
Thickening Slurry
- 1 cup milk (regular or plant-based alternative, warmed)
- 2 Tbsp. cornstarch
Toppings
- Sour cream
- Shredded cheese
- Chives or green onions
- Reserved crispy bacon pieces
Instructions
- Prepare the Potatoes: Rinse and scrub the russet potatoes thoroughly to remove any dirt, then peel and cut them into 1-inch chunks for even cooking.
- Cook the Bacon: Set a 6-quart Instant Pot to the sauté function and add the chopped bacon. Cook for 6-8 minutes until crispy, then remove with a slotted spoon and drain on a paper towel, leaving the bacon fat in the pot for flavor.
- Sauté Vegetables: Add butter, diced onion, and celery to the bacon fat in the pot and sauté for 2-3 minutes until softened. Then add minced garlic and sauté an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the broth followed by dried thyme, rosemary, salt, and black pepper. Scrape the bottom of the pot to deglaze and release any browned bits, enhancing flavor.
- Add Potatoes: Submerge the peeled and cubed potatoes as much as possible into the liquid in the pot.
- Pressure Cook: Seal the Instant Pot lid and set to manual high pressure for 10 minutes. Once cooking is complete, use quick pressure release to release the steam immediately.
- Make the Slurry: While the soup cooks, whisk together the warmed milk and cornstarch in a bowl until smooth to create the thickening slurry.
- Thicken and Puree: Once pressure release is complete, stir the slurry into the hot soup. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup carefully in batches to a food processor or high-speed blender and blend until creamy.
- Serve with Toppings: Ladle the soup into bowls and garnish with shredded cheese, sour cream, chopped chives or green onions, and the reserved crispy bacon pieces. Enjoy warm!
Notes
- Russet potatoes are ideal for this soup as they break down slightly for creaminess but still hold some texture.
- Use a liquid broth that matches your dietary preference (chicken or vegetable broth).
- The cornstarch slurry helps thicken the soup without adding flour or heavy cream.
- Adjust salt and pepper according to taste—broth and bacon contribute saltiness.
- If you don’t have an immersion blender, use a regular blender but blend in small batches to avoid splatters.
- For vegan variations, use plant-based milk and broth and omit bacon or substitute with smoky vegan bacon.
