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
Scale
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.
