Instant Pot Loaded Potato Soup

This Instant Pot Loaded Potato Soup is a creamy one-pot dinner with all the flavors of a loaded baked potato. Made with russet potatoes, chicken broth, cheddar cheese, and bacon, it’s easy enough for busy weeknights.

This soup has become one of our favorite family dinners because it’s simple to make and packed with flavor. Even my hubby, who usually isn’t a big soup fan, always goes back for seconds when I make this potato soup. Top each bowl with crispy bacon, cheddar cheese, green onions, and a dollop of sour cream for all the flavors of a loaded baked potato. If you prefer the slow cooker, be sure to try my Ultimate Potato Soup recipe. Leftovers reheat well, making this an easy lunch the next day.

Ingredient Notes

See the recipe card below for full recipe ingredients and measurements.

• Russet Potatoes: Their high starch content creates a creamy texture as they cook. Yukon Gold potatoes can also be used for a slightly different texture.
• Low-Sodium Chicken Broth: Adds rich flavor to the base of the soup. Vegetable broth works well if you prefer.
• Cream of Chicken Soup: Adds creaminess and savory flavor. Cream of mushroom or cream of celery soup can be substituted if needed.
• Cheddar Cheese: For the smoothest texture, use freshly shredded sharp cheddar cheese instead of pre-shredded.
• Bacon: Cook until crispy, then crumble over each bowl just before serving.

Variations

• Make it vegetarian: Use vegetable broth in place of the chicken broth and substitute cream of mushroom or cream of celery soup for the cream of chicken soup.
• Use half-and-half: For an even richer soup, replace the milk with half-and-half.
• Change the cheese: Sharp cheddar adds the most flavor, but Colby Jack or a mild cheddar also work well.
• Pile on the toppings: Add extra bacon, green onions, sour cream, shredded cheddar cheese, or chives.
• Add fresh thyme: Sprinkle chopped fresh thyme over each bowl before serving.

How to Make Instant Pot Loaded Potato Soup

Step 1. Turn the Instant Pot to Sauté and melt the butter. Add the onion and cook for about 3 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent it from burning.

Step 2. Add the low-sodium broth, cream of chicken soup, potatoes, salt, and pepper. Secure the lid, making sure the valve is set to Sealing. Turn off Sauté, then cook on manual high pressure for 10 minutes. Once the cooking time is complete, carefully do a quick release. While the pressure is releasing, whisk together the flour and milk in a small bowl. Once the pin drops, remove the lid, stir in the flour mixture, and turn Sauté back on. Cook for about 5 minutes, stirring occasionally until the soup thickens, then stir in the cheddar cheese until melted.

Step 3. Once the cheese has melted, serve the soup warm in bowls.

Step 4. Top with your favorite loaded baked potato toppings before serving. For a thicker soup, use a potato masher or immersion blender to mash some of the cooked potatoes.

Recipe Tips

• Cut the potatoes into similar-sized pieces for even cooking under pressure.
• Shred your own cheddar cheese for the smoothest, creamiest texture, as pre-shredded cheese doesn’t melt as well.
• Whisk the flour and milk until smooth before adding it to the soup to help prevent lumps.
• Mash some of the cooked potatoes with a potato masher or immersion blender if you prefer a thicker potato soup.
• Taste and adjust the seasoning before serving, adding more salt and pepper if needed.
• If you enjoy potato soup, you’ll also love my Creamy Chicken and Potato Soup.

Serving Suggestions

This Instant Pot Loaded Potato Soup is hearty enough to enjoy on its own, but it also pairs well with:

• Crusty bread or dinner rolls like my Buttery Bread Machine Rolls
• A fresh green salad
• Grilled cheese sandwiches
• Ham and cheese sliders
• Crackers for dipping

Storage & Reheating

• Refrigerator: Store leftover potato soup in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm the soup on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through. If needed, add a splash of milk or chicken broth to reach your desired consistency.
• Freezing: Freezing is not recommended, as the dairy and flour can cause the soup to separate and become grainy when thawed.

Instant Pot Loaded Potato Soup Recipe FAQs

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