This Instant Pot loaded potato soup is luscious and thick, made with salty bacon, creamy potatoes, veggies, heavy cream, and stock.
If you’re looking for a rich and hearty soup that’s easy to prepare and even easier to eat, look no further!
This Instant Pot loaded potato soup takes everything you love about a loaded baked potato, and puts it into a soup!
Made with savory chicken broth, heavy cream, salty bacon, creamy Yukon gold potatoes, and some ooey gooey sharp cheddar cheese, you can’t go wrong with a big bowl of this comforting soup!
And since we’re using the Instant Pot, it will do all of the work for us, so it’s easy to put together a delicious and homemade meal any night of the week.
Trust me, if you’ve got hungry bellies to feed, you’re going to love serving up this Instant Pot loaded potato soup!
Don’t have an Instant Pot but still craving potato soup? Try my stovetop loaded baked potato soup recipe!
Ingredients for Instant Pot loaded potato soup
- Bacon – Bacon will add a savory and salty bite to this soup.
- Onion and garlic – Onion and garlic are classic additions that will add sweetness and earthiness to the loaded potato soup.
- Chicken stock – Chicken stock will ensure our soup reaches the perfect consistency.
- Yukon gold potatoes – These potatoes are the star of the dish!
- Heavy cream – Heavy cream will add a velvety texture and creaminess.
- Cheddar cheese – Cheddar cheese will add a salty bite and ooey gooey cheesiness.
Instant Pot FAQ
Why Yukon gold potatoes?
Using potatoes in soup is a lot different than using them in a roasted application.
Some potatoes have better textures for certain dishes.
For this Instant Pot loaded potato soup, it is important to use Yukon gold potatoes.
Yukon gold potatoes have a dense and creamy texture, which works well in a creamy soup.
Russet, red, and white potatoes can get an unpleasant watery flavor and gritty texture when added to soups.
Here are some of my ultimate favorite toppings for this Instant Pot loaded potato soup:
- Homemade garlic butter croutons
- More crumbled bacon
- Fresh herbs (like chives, or green onions,)
- More shredded cheese
- A dollop of sour cream
Vegan and vegetarian options
This Instant Pot loaded potato soup is super versatile, so it can fit your dietary needs!
For a vegetarian version, simply remove the bacon, and swap out the chicken stock for your favorite veggie stock!
For a vegan version, in addition to the aforementioned changes, swap out the butter for olive oil, and replace the heavy cream with your favorite unsweetened, plain, alternative milk of choice.
Storage and leftovers
Any leftover Instant Pot loaded potato soup can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat 2-3 minutes or until heated thoroughly.
More Instant Pot soups
- Want a classic? Try my Instant Pot Tomato Soup
- Looking for a delicious soup for Thanksgiving? Try my Instant Pot Butternut Squash Soup
- Need a hearty Italian soup? Try my Instant Pot Lasagna Soup
- Love Mexican cuisine? Try my Instant Pot Chicken Tortilla Soup
- 1 cup raw bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 4 cups Yukon gold potatoes, peeled and chopped
- ¾ cup heavy cream
- ½ cup cheddar cheese, for garnish
- Heat the Instant Pot using the Sauté-Normal function. Add the bacon and cook, stirring occasionally, until it is crisp, about 5 minutes.
- Remove the bacon and drain it on a paper towel. Leave the bacon grease in the pot!
- Add the onion and cook, stirring occasionally, until it is soft and translucent, about 3 minutes.
- Add the garlic and rosemary and cook for an additional minute.
- Then, add the chicken stock and scrape any browned bits from the bottom of the instant pot.
- Add the potatoes and attach the Instant Pot lid. Ensure the valve is in the “sealing” position.
- Set the Instant Pot to Pressure Cook - Manual for 8 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes.
- Then, carefully switch the valve to the “venting” position to release any additional pressure.
- Add the heavy cream to the soup and use an immersion blender to puree it until your desired consistency. Season with salt and pepper to taste.
- Serve the soup warm, garnished with the crisp bacon and cheddar cheese.
- Store any leftover soup in an airtight container in the fridge for up to two days.
- Bacon adds a salty crunch to the soup, as well as grease to saute the onion with. If you don’t want to use bacon, swap it out for 1 tablespoon of olive oil.
- Onion adds great flavor to the soup but you could also use shallot or leek if you prefer.
- Garlic pairs perfectly with potato! Feel free to use 1 teaspoon of garlic powder if you don’t have fresh garlic on hand.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 44gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 106mgSodium: 967mgCarbohydrates: 42gFiber: 4gSugar: 6gProtein: 17g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.