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
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.
Made this today with gluten-free cream of chicken and flour. Absolutely delicious and a great way to use up my bag of potatoes. I’m trying to find ways to stretch and save on my grocery budget and this is a huge amount of delicious soup that didn’t cost much. I’m going to freeze some of it for a rainy day. Thank you for the recipe!
Easy and very tasty! I microwaved frozen broccoli and added at the end! Thank you so much for this soup dish! I’m making it for a second time, now!
Made this in a 6 qt instant pot tonight. I’ve never made potato soup before, had potatoes that needed to be used and the rest of the ingredients. Purchased the Pacific cream of chicken can of soup. Used the recipe as is with the garnishes recommended. I’m not a potato lover. Both my husband and I loved this. Delicious. Thank you!
While pressurizing I get a burn notice everytime. Is this normal?
I would recommend pouring the chicken broth in first and stir to make sure that anything that is stuck on the bottom from the onions and garlic become detached.
Delicious everyone loved it. Quite easy to prepare and great on cold day. My kids loved it said it was better than restaurant versions. Served with salad and Hawain rolls.
This was amazing! Even my picky s/o loved it! I definitely plan on making it again.
I’ve made this recipe twice and both times were very good. Couple of minor tweaks I’ve made based on other reviews: a) sub out cream of chicken soup for cream of potato soup, as some said it got “too chickeny” with it b) careful with how much onion you add, make sure it is a medium sized onions worth.
Really good flavor. Easy to make. Great instapot recipe.
How many cans of soup. You talk about a box which is 32oz then say or 1 can but no size. Want to make it but hesitant about the soup.
Thank you
Hi! It’s a 10.5 oz can.