If you are craving something warm, comforting, and packed with flavor, this Loaded Instant Pot Potato Soup Recipe is exactly what you need. It’s a luscious blend of tender potatoes, crispy bacon, and creamy broth, made effortlessly in your Instant Pot for a quick yet indulgent meal. The perfect balance of herbs and a touch of nutmeg brings a unique warmth to every spoonful, making this soup a beloved classic that’s sure to become one of your go-to dishes whether it’s a chilly weeknight or a cozy weekend gathering.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play an essential role in creating that rich, comforting texture and taste you’ll love. From the smoky bacon to the fresh celery and fragrant herbs, every component enhances the soul-warming nature of this soup.
- 4 ounces bacon: Brings a smoky crunch and depth of flavor that sets the tone for the soup.
- 1 tablespoon butter: Adds richness and helps soften the vegetables during sautéing.
- 1 large onion (chopped): Provides a sweet and savory base for the soup’s broth.
- 2 cloves garlic (minced): Infuses the soup with a gentle, aromatic punch.
- 4 stalks celery (diced): Adds a fresh, crisp texture and brightens the flavor profile.
- 2.5 lbs potatoes (peeled and diced into 1/2-inch cubes): The hearty star of the soup with creamy interiors when cooked.
- 1/4 teaspoon dried thyme: Introduces a subtle earthy note that warms the palate.
- 1/4 teaspoon dried rosemary: Gives a piney, fragrant hint that complements potatoes beautifully.
- 1/8 teaspoon ground nutmeg: Offers a subtle warmth that rounds out the herbal flavors.
- 2 (14.5-oz) cans chicken broth: The flavorful liquid base that brings everything together.
- Salt & pepper (to taste): Essential seasonings that enhance and balance all flavors.
- 1-2 tablespoons cornstarch: Used for thickening the soup to a luscious consistency.
- 1 cup milk: Adds creaminess and helps achieve that silky texture.
- 1/2 cup sour cream: Adds tang and creaminess for the perfect finish.
- Desired toppings (shredded cheddar, cooked bacon, chopped chives; optional): To personalize and add texture to your soup.
How to Make Loaded Instant Pot Potato Soup Recipe
Step 1: Cook the Bacon Beforehand
Start by setting your Instant Pot to the sauté function and cook the 4 ounces of bacon until perfectly crisp. This step is crucial because the bacon fat left behind infuses the soup with incredible flavor. Don’t forget to set aside a few tablespoons of bacon bits for garnishing later—they add the perfect crispy contrast at the end.
Step 2: Sauté the Aromatics
Once the bacon is done, add the tablespoon of butter to the pot, then toss in the chopped onion, minced garlic, and diced celery. Sauté these until they begin to soften, about 3 to 4 minutes. This gentle cooking draws out their natural sweetness and builds a robust flavor foundation for the soup.
Step 3: Add Potatoes and Seasonings
Turn off the sauté mode, then add the peeled and diced potatoes along with dried thyme, rosemary, nutmeg, chicken broth, and a pinch of salt and pepper. This combination of herbs and spices brings a sophisticated depth to a humble potato soup, elevating it beyond the ordinary.
Step 4: Pressure Cook to Perfection
Seal the Instant Pot lid and set the valve to “sealing.” Choose the “pressure cook” option on high for 5 minutes. After cooking, allow a natural pressure release for 5 minutes so the flavors meld gently. Then carefully do a quick release to let out any remaining pressure—your kitchen will start smelling amazing at this point!
Step 5: Thicken and Finish the Soup
Open the lid and switch back to sauté mode. Whisk cornstarch into the milk until smooth, then stir this mixture gently into the soup without breaking up the potatoes too much. Let the soup simmer until it thickens, roughly 2 minutes. For an even thicker texture, blend a few cups of soup separately and stir it back in. Then, fold in sour cream for that signature creamy tang that makes this Loaded Instant Pot Potato Soup Recipe so irresistible.
How to Serve Loaded Instant Pot Potato Soup Recipe
Garnishes
The beauty of this soup is in the toppings—crisp bacon pieces, shredded sharp cheddar, and a sprinkle of chopped chives bring extra layers of flavor and texture that brighten every spoonful. Feel free to add a dollop of sour cream or a few cracks of fresh black pepper for a finishing touch.
Side Dishes
This hearty soup pairs wonderfully with a simple green salad or crusty bread to soak up every creamy drop. Garlic bread or soft dinner rolls also elevate the experience, perfect for dipping and making the meal feel complete.
Creative Ways to Present
For a fun twist, try serving the soup in mini bread bowls or topped with a swirl of pesto or hot sauce for a burst of flavor. You can even layer it in clear glasses for a casual party presentation, showcasing the vibrant toppings on top. Personalized bowls with different toppings let everyone customize their experience, making it as friendly and inviting as the soup itself.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Instant Pot Potato Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain its creamy texture and fresh flavors. Give it a good stir before serving as it may thicken overnight.
Freezing
You can freeze this soup but be mindful that potatoes sometimes change texture when frozen. Use freezer-safe containers and leave some room at the top. When thawed, the soup might be a bit thinner, so reheat with a gentle simmer and add a touch of cornstarch or cream to bring back richness.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring often to prevent sticking or scorching. Add a splash of milk or broth if it becomes too thick. Avoid microwaving without stirring midway to ensure an evenly heated, creamy consistency every time.
FAQs
Can I make this Loaded Instant Pot Potato Soup Recipe vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and skip the bacon or use a vegetarian bacon alternative. You can also add smoked paprika or liquid smoke for that smoky flavor without meat.
Can I use frozen potatoes instead of fresh potatoes?
Fresh potatoes are ideal for the best texture, but if you have frozen diced potatoes, they can work. Keep in mind they may release more water and could make the soup thinner. Adjust the cornstarch amount accordingly to thicken.
Is it possible to make this soup dairy-free?
Yes! Substitute the milk and sour cream with non-dairy alternatives like almond or oat milk, and dairy-free sour cream. The flavor will still be creamy, and you can enhance richness with a little nutritional yeast if you like.
How can I make the soup thicker or thinner?
If you prefer a thicker soup, blend a portion of it or add a bit more cornstarch slurry while simmering. To thin it out, simply stir in extra broth or milk until you reach the desired consistency.
Can I cook this soup on the stovetop instead of an Instant Pot?
Yes, you can sauté the ingredients in a large pot, add broth and potatoes, then simmer covered for about 20-25 minutes until the potatoes are tender. Proceed with thickening and finishing steps in the same pot.
Final Thoughts
This Loaded Instant Pot Potato Soup Recipe truly shines in its combination of ease, comfort, and incredible flavor. It’s the kind of dish that hugs you from the inside out and comes together quickly enough for busy days. I can’t wait for you to try it and make it your own cozy kitchen favorite that brings joy to the table every time.
Print
Loaded Instant Pot Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Loaded Instant Pot Potato Soup is a creamy and comforting dish packed with tender potatoes, sautéed vegetables, and savory bacon. Made effortlessly in the Instant Pot, this soup is thickened to perfection and finished with sour cream and optional toppings like shredded cheddar, extra bacon, and chopped chives. Perfect for a hearty meal on chilly days!
Ingredients
Meat and Dairy
- 4 ounces bacon
- 1 tablespoon butter
- 1 cup milk
- 1/2 cup sour cream
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 stalks celery, diced
- 2.5 lbs potatoes (about 5 cups), peeled and diced into 1/2 inch cubes
Herbs and Spices
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon ground nutmeg
- Salt and pepper, to taste
Other
- 2 (14.5-ounce) cans chicken broth
- 1–2 tablespoons cornstarch
- Desired toppings (e.g. shredded cheddar cheese, cooked bacon, chopped chives; optional)
Instructions
- Cook bacon: Set the Instant Pot to sauté mode. Add 4 ounces of bacon and cook until crispy. Remove a few tablespoons of the bacon for garnish and leave the rest in the pot to add flavor to the soup.
- Sauté vegetables: Add 1 tablespoon butter, chopped onion, minced garlic, and diced celery to the pot with the bacon. Sauté until the vegetables start to soften, about 3 to 4 minutes. Then turn off the Instant Pot and add the peeled and diced potatoes, dried thyme, dried rosemary, ground nutmeg, chicken broth, salt, and pepper.
- Pressure cook: Seal the Instant Pot lid and set the valve to the sealing position. Select the pressure cook function on high pressure and cook for 5 minutes. When cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a manual quick release to release any remaining pressure.
- Thicken soup: Open the lid and set the Instant Pot back to sauté mode. Whisk 1 to 2 tablespoons cornstarch into 1 cup of milk until smooth with no lumps. Stir this mixture carefully into the soup, trying not to break up the potatoes. Let the soup simmer for about 2 minutes until it thickens. For an even thicker and creamier texture, remove 2 to 3 cups of soup, blend it until smooth, then stir it back into the pot.
- Finish and serve: Stir in 1/2 cup sour cream to add richness. Serve the soup hot with your favorite toppings such as shredded cheddar cheese, extra cooked bacon, and chopped chives for added flavor and texture.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you prefer a thinner soup, reduce the amount of cornstarch or omit blending part.
- Use low-fat or whole milk based on your preference for creaminess and calorie content.
- To save time, peel and dice potatoes ahead of time or use frozen diced potatoes.
- Be careful while releasing the pressure from the Instant Pot to avoid burns.
