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.
How big is the box/can of soup? Is it like a regular small can of Campbell’s condensed soup?
Yes, it’s the 10.5 oz can. ๐
Oh, I need to make this soon. It looks so creamy and delicious!
I love that this is made in under half an hour! That’s awesome! Plus, it looks SO DANG GOOD!
All purpose flour or self rising?
All purpose!
This looks delicious! Can you double the recipe in an 8qt IP?
Hi Heather! I’ve only made this using my 6 quart IP, so I’m not positive on doubling it with an 8 quart. If you give it a shot please let me know how it turns out!
I doubled it in an 8quart. When I released the pressure, potato soup spewed all over the place out of the vent. It was a mess. Still tastes good.
Oh no! I’ve only made it in my 6 quart. Glad it still tasted good!
Oh no! The same thing happened to me! I had to throw a towel over the pressure release to contain the spray
I doubled in my 8 qt and no mess for me, however I do throw towel over the release and it really cuts down on mess. Love this recipe!!
When you doubled the recipe do you still cook it the same amount of time?
Best potato soup I have evet made!
Yay Kristie! Glad you enjoyed it! It’s one of our new favorites!
Quick release or natural release?
Hi Katie! Quick release the pressure.
I love that this can be made in the instant pot.
Me too! Love the Instant Pot!
Itโs called Insta Pot Baked Potato Souo, so you can def!
When do you add the potatoes?
With the broth, salt and pepper, and cream of chicken soup! Thanks for catching that, Kathy! Just updated the recipe!
I’m obsessed with my IP! Can’t wait to make a loaded soup in it!
I love mine, too! Definitely my new favorite kitchen tool!
This is my all time favorite soup. I can’t wait to make it in my Instant Pot.
Hope you enjoy it, Jacque!
What a great, hearty soup! Plus I love using my instant pot!
Me too! The Instant Pot is the best!
I love creamy potato soups, this looks delicious!
Thanks Kimberly!
This is definitely a soup to keep you warm on a cold day!
Most definitely!
I love how totally loaded this is! My boys are going to eat this up!
Thanks Jen!
My family absolutely loved this. I am new to an express cooker/pressure cooker so just started trying out different recipes since I was given one as a gift for Christmas. The only difference I had was I was out of cream of chicken so I used cream of mushroom. Still tasted excellent and was an easy one pot meal. Took about 20 minutes start to finish including peeling and cutting potatoes and making chicken broth.
Yay Bree! Enjoy your new pressure cooker! They are awesome!
Hi! What adjustments should I make to this so it cooks in a regular slow-cooker crockpot? Thank you!
Hi Jennifer! Here’s the link for the slow cooker version: https://belleofthekitchen.com/slow-cooker-loaded-potato-soup/
i need adjustments for the bella 8qt multicooker i do not have a high pressure option!!! what do i need to use
I just got an instant pot and this is my third recipe. Itโs creamy and very good! I encountered a problem tho. I thought someone could help. I followed all directions. When I added the milk/flour and set it to sautรฉ, the soup started bubbling and splattering everywhere in 1 minute. I burned my hand trying to turn it off and then it continued to bubble for a good couple minutes after it was off. It splattered all over my kitchen. Not sure why as it was set to sautรฉ for just a minute. I couldnโt even get near the pot without getting burned.