Instant Pot Loaded Potato Soup

A Comforting Classic for Any Occasion

Nothing warms the soul quite like a bowl of creamy potato soup. With the convenience of an Instant Pot, this Loaded Potato Soup combines the flavors of tender russet potatoes, crispy bacon, and rich cheddar cheese into a savory delight that’s perfect for any chilly evening or weekend brunch. Whether you’re looking to impress family or want something hearty after a long day, this recipe delivers on all fronts.

Why You’ll Love This Dish

This Instant Pot Loaded Potato Soup is not just about flavor; it’s about convenience and comfort too! In under 30 minutes, you’ll have a rich, creamy soup that embodies all the cherished aspects of traditional potato soup, without the lengthy cooking times. It’s also budget-friendly, making it an excellent choice for families or anyone wanting a satisfying meal without breaking the bank.

"This soup is a game-changer! My kids can’t get enough of it. The cheesy flavor, coupled with the crispy bacon, makes it a household favorite!" – Happy Home Cook

Whether it’s a weeknight dinner, a cozy gathering, or simply a comforting meal for yourself, this recipe fits every occasion perfectly.

Preparing Instant Pot Loaded Potato Soup

Making Instant Pot Loaded Potato Soup is straightforward and accessible, even for novice cooks. By following a few simple steps, you will be on your way to enjoying a delicious batch of soup that tastes like it’s been simmering for hours, all in the fraction of the time.

1. Set the Instant Pot to sauté mode. Cook the bacon until it reaches a crispy texture. Remove and set aside, ensuring to leave some grease in the pot.
2. Add the diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper to the Instant Pot.
3. Close the lid and cook on high pressure for 10 minutes.
4. After cooking, perform a quick release of the pressure.
5. Stir in the sour cream and half of the shredded cheese until well combined and creamy.
6. Heat the soup through and serve hot, garnishing with the reserved crumbled bacon, remaining cheese, and fresh chives for a pop of color.

Key Ingredients

Let’s gather the essential components for this comforting dish:

• 4 large russet potatoes, diced
• 6 slices of bacon, cooked and crumbled (you can also use turkey bacon for a lighter option)
• 1 cup shredded cheddar cheese (feel free to experiment with different cheeses like Monterey Jack)
• 1/2 cup sour cream (Greek yogurt is a great substitute for a healthier twist)
• 4 cups chicken broth (vegetable broth works too!)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chives for garnish (optional, but highly recommended for freshness)

These ingredients come together to create that rich, comforting taste that’s reminiscent of classic potato soup.

Step-by-Step Instructions

1. Start by setting your Instant Pot to sauté mode. Cook the chopped bacon until it’s crispy. Once done, remove the bacon but leave some grease for flavor.
2. Toss the diced potatoes into the pot, followed by the chicken broth, garlic powder, onion powder, salt, and pepper. Give it all a good mix.
3. Seal the lid of the Instant Pot and select high pressure for 10 minutes.
4. After the timer goes off, perform a quick release to release the steam.
5. Stir in the sour cream and half of the shredded cheese until the mixture is creamy and well combined.
6. Serve your loaded potato soup piping hot, topped with the reserved bacon, remaining cheese, and a sprinkle of chives for that extra touch.

Best Ways to Enjoy It

This Loaded Potato Soup is wonderfully versatile. Serve it alongside crispy garlic bread or a fresh garden salad for a complete meal. For an added touch, consider pairing it with a light, tangy coleslaw to balance the creamy richness.

For a special presentation, you might want to serve it in rustic bowls topped with additional toppings like spicy jalapeños or a drizzle of hot sauce for those who crave a bit of kick!

Storage and Reheating Tips

If you happen to have leftovers (which is always a plus), let the soup cool down before transferring it to an airtight container. It will stay fresh in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. When reheating, add a splash of chicken broth as needed to achieve the desired consistency after thawing.

Helpful Cooking Tips

• Texture preferences: If you prefer a chunkier soup, reserve some of the diced potatoes before blending in the sour cream and cheese.
• Creaminess levels: Adjust the amount of sour cream to your taste; adding more will make it creamier while reducing it adds more potato flavor.
• Make it lighter: For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.

Creative Twists

While this recipe is delicious as it is, you can absolutely switch things up a bit! Consider adding vegetables like corn or bell peppers for extra nutrition. Try different types of cheese, such as Gouda for a smoky flavor or even crumbled feta for a Mediterranean twist. For herb lovers, tossing in some fresh dill can elevate the dish even further.

Your Questions Answered

What’s the prep time for this soup?
The total time to prepare this soup, including cooking, is around 30 minutes.

Can I use other types of potatoes?
Yes! While russet potatoes provide a classic taste and texture, you can experiment with Yukon Gold or even red potatoes for a different flavor profile.

How can I make this recipe vegetarian?
Simply use vegetable broth instead of chicken broth and omit the bacon, or use a plant-based bacon alternative for that smoky flavor.

This Instant Pot Loaded Potato Soup is your ticket to a comforting meal that is sure to impress your taste buds and those around you. With its ease and rich flavor, it’s bound to become a favorite in your home!

Instant Pot Loaded Potato Soup

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A creamy potato soup loaded with crispy bacon and cheddar cheese, perfect for chilly evenings or weekend brunch.

• Author: amanda-smith
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 4 large russet potatoes, diced
• 6 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chives for garnish (optional)

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Instructions

1. Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove and set aside, leaving some grease in the pot.
2. Add the diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper to the Instant Pot.
3. Close the lid and cook on high pressure for 10 minutes.
4. Perform a quick release of the pressure.
5. Stir in the sour cream and half of the shredded cheese until well combined and creamy.
6. Heat through and serve hot, garnished with the reserved bacon, remaining cheese, and fresh chives.

Notes

For a chunkier soup, reserve some diced potatoes before blending in the sour cream and cheese. Adjust sour cream for desired creaminess.