Instant Pot Loaded Potato Soup
This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. There’s also a slow cooker version if you’d rather prepare it that way!
Cooler weather is just around the corner, or maybe it’s already made its appearance in your neck of the woods!
When the temperatures take a dip, all I want to do is put on some warm fuzzy socks and curl up with a bowl of this Instant Pot Loaded Potato Soup.
I’ve been busy creating recipes for my Instant Pot and am super excited about this one.
This recipe is an adaptation of the Slow Cooker version shared by Carrie of Kenarry: Ideas for the Home on my site, and it came out so good and was ready in a flash!
Ingredients for Instant Pot Loaded Potato Soup
- butter
- onion
- garlic
- chicken broth
- cream of chicken soup
- Russet potatoes
- salt and pepper
- milk
- flour
- cheddar cheese
How to Make Instant Pot Loaded Potato Soup – Step by Step
- Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
- Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted.
- Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
Tips and Notes
- Make sure to chop your potatoes into roughly the same size for even cooking. About 1 inch cubes is what I recommend.
- If you prefer a less chunky soup, you can use an immersion blender to smooth out your soup at the end of cooking, or place the soup in a blender and blend it until it reaches the consistency you like.
- My favorite cream of chicken soup is from Pacific Foods Brand. It’s really flavorful and only contains simple, real food ingredients.
- My favorite kind of cheese to use in this soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
What kind of potatoes work best for Potato Soup?
Russet potatoes have a high starch content and work wonderfully when making loaded potato soup. They are what I use and prefer most often. I also like Yukon gold potatoes and use those occasionally. Red potatoes would also work here, but won’t lend quite as creamy a texture as russets will.
How to Make Loaded Potato Soup in the Slow Cooker
If you’d rather make your potato soup in a slow cooker, I have a full recipe and directions for how to do that! This is a great way to prepare it while you are gone during the day.
Vegetarian, Vegan, Gluten Free, and Dairy Free Options
To make this recipe vegetarian, swap the chicken broth for vegetable broth and the cream of chicken soup for cream of celery soup. For a vegan alternative, swap out the butter for vegetable or olive oil. Also swap the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely.
This Loaded Potato Soup can be made gluten free by using a gluten free cream of chicken soup. My favorite cream of chicken soup is from Pacific Foods and it is gluten free. I’ve also found that Walmart carries a gluten-free cream of chicken soup under their Great Value brand.
You will also need to swap the all purpose flour for a gluten free version, such as rice flour, chickpea flour, or oat flour.
To make this Loaded Potato Soup dairy free swap out the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely. You will also want to use a dairy free cream of chicken soup, which isn’t always easy to find on the shelf at the grocery store. Here is a recipe for dairy free cream of chicken soup you can make at home.
More Delicious Instant Pot Recipes
- Instant Pot Creamy Chicken Noodle Soup
- Instant Pot Cheesy Broccoli and Rice
- Instant Pot Shrimp Fried Rice
Recipe: Instant Pot Loaded Potato Soup (with a slow cooker version)
Ingredients
- 1 Tablespoon butter
- 1 medium onion,, diced
- 3 cloves garlic,, minced
- 3 cups chicken broth
- 1 can/box cream of chicken soup, (I prefer Pacific Foods brand)
- 7-8 medium sized russet potatoes,, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
- 1 1/2 teaspoons salt, (or more/less to taste)
- black pepper to taste, (I like a lot of pepper)
- 1 cup milk
- 1 tablespoon flour
- 2 cups shredded cheddar cheese, (I use sharp cheddar)
Garnish:
- 5-6 slices bacon, (cooked and chopped)
- sliced green onions
- shredded cheddar cheese
Instructions
- Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
- Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
Notes
- Make sure to chop your potatoes into roughly the same size for even cooking. About 1 inch cubes is what I recommend.
- If you prefer a less chunky soup, you can use an immersion blender to smooth out your soup at the end of cooking, or place the soup in a blender and blend it until it reaches the consistency you like.
- My favorite cream of chicken soup is from Pacific Foods Brand. It's really flavorful and only contains simple, real food ingredients.
- My favorite kind of cheese to use in this soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
- Best Potatoes to use: russet potatoes have a high starch content and work wonderfully when making loaded potato soup. They are what I prefer and use most often. I also like Yukon gold potatoes and use those occasionally. Red potatoes would also work here, but won't lend quite as creamy a texture as russets will.
- How to Make Loaded Potato Soup in the Slow Cooker: If you'd rather make your potato soup in a slow cooker, I have a full recipe and directions for how to do that! This is a great way to prepare it while you are gone during the day.
- To make this recipe vegetarian, swap the chicken broth for vegetable broth and the cream of chicken soup for cream of celery soup.
- For a vegan alternative, swap out the butter for vegetable or olive oil. Also swap the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely.
- This Loaded Potato Soup can be made gluten free by using a gluten free cream of chicken soup. My favorite cream of chicken soup is from Pacific Foods and it is gluten free. I've also found that Walmart carries a gluten-free cream of chicken soup under their Great Value brand. You will also need to swap the all purpose flour for a gluten free version, such as rice flour, chickpea flour, or oat flour.
- To make this Loaded Potato Soup dairy free swap out the milk for soy, hemp, rice, or almond milk, and the cheese for a vegan cheese alternative, or leave it out completely. You will also want to use a dairy free cream of chicken soup, which isn't always easy to find on the shelf at the grocery store. Here is a recipe for dairy free cream of chicken soup you can make at home.
I wonder if you could use cream of potato soup instead of cream of chicken? So ready for cold days and warm soups!
Yes I’m sure you could and it would be fine!
I am new to the Instant Pot world and I am making this recipe tonight. Do you add water to the cream of chicken soup or just add the contents of the can?
Hi Jennifer! No water, just the contents of the can.
Is there anything else I can sub for the cream of chicken soup? I try not to use those canned soups for anything since they’re packed with sodium. TIA
Hi there! There are lots of recipes online to make your own cream soups, and that way you can totally control the sodium!
I made this for dinner tonight but as always I end up tweaking a bit to suit my preferences. Because I wanted a larger pot full I used more potatoes one quart of organic chicken stock. Instead of the cream of chicken soup I used 1 cup of heavy cream and “slurry” . the soup was rich and creamy with those soft chunks of potato. I added a splash of dry sherry at the end just prior to serving for a little under current of flavor. It was delish! I might add some fresh thyme and parsley next time.
What do you think about sautéing the bacon in the Instant Pot first?? Looks delicious!
I say go for it!
I was wondering this too! Do you think the bacon would get too soggy if I add it with the potatoes before cooking to get more of that flavor or should I just mix in the crispy bacon after? I’m always searching for the bacon when I eat loaded potato soup.
I haven’t tried that, but I think it would be fine! I’d just chop the cooked bacon pretty small. Let me know if you try it!
Does the bacon get fully cooked when you saute it with everything else
Wow..just wow! My husband and I have been married for 37 years, and he has never wanted to eat potato soup….I fixed a pot yesterday, and it’s gone! Guess what I just fixed today? You guessed it! Thank you, Ashlyn.
Whoo hoo! I am so glad to hear that, Sandra!!!
I tried this recipe out last night and let me tell you , my Fiance absolutely loved it!!!! It was delicious. He has asked me to have it in the cue on the regular. Thank you for the amazing recipe. I have a feeling we will be using this for years to come.
So glad to hear that, Jennifer! It’s a regular at our house, too!
Hi, wondering what the serving size is for the nutrition break down. Is it for a cup, half cup or the whole batch? Can’t wait to make this, hoping that calorie count is for the whole pot.
Hi Rose! I sure wish that was for the entire pot!! I would say each serving is around 1 1/2 cups but you would need to measure it and portion it out to be sure. Next time I make it I will try and measure to be sure.
I’ve been searching for a potato soup recipe I made for years and came across your recipe. I lost my old recipe book in a move. 🙁 The only thing that seems different is I know when I used a canned soup in my old recipe, I used the Campbell’s Cheese Soup to make my soup extra cheesy as my family likes it. Do you think it would cook the same in the crockpot / or instant pot as the cream of chicken soup?
Hi Angela! I havne’t tried the cheese soup in this recipe before but I think it should work just fine! Let me know if you try it.
Hi, I’m new to instant pot and excited about making this! if I add carrots and celery would they over cook or do fine if added with the potatoes? Thanks!
I think they would cook just fine!
This is absolutely hands down the best loaded potato soup I have ever made/ate. The family loves it, and it hits the spot during pregnancy. I have been craving soup, and this is definitely my go to! Plus it is super easy and fast! So glad I found this recipe!
I am so glad to hear that, Nikki! And congrats on your pregnancy, glad the soup is helping those cravings!
Delicious! Such a smooth, creamy soup. It tastes like it’s been cooking in the slow cooker all day. I love the Instant Pot!
Glad you enjoyed it, Danielle! And yes, LOVE the Instant Pot!
I made this soup tonight because my son has mono and a very sore throat. I thought it would be hearty, plus easy for him to swallow. The whole family loved it and it was so easy! We added the cheese as a topping instead of into the whole pot, but I followed everything else exactly. Delicious!
So glad y’all enjoyed it, Gina! Sure hope your son feels better soon!
Oh now that is the most comforting soup on earth. I must try this soon but I need the IP first. Your soup looks lovely as presented along with mouth watering!
YUM! This potato soup looks and sounds so delicious and homey! Can’t wait for winter to come back already so that I can make this delicious dish!
wow this loaded potato soup looks scrumptious!! So so delicious!!
I like potato soup and this looks like a nice recipe. I like how creamy it looks. I would have to skip the bacon but will try with beef sausage.
A classic soup and love how you’ve made it extra easy in the instant pot. Very comforting.