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!
Video
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.
Nutrition
Caressa Walker says
I love my Instant Pot and have been looking for recipes to try with it! Thank you for this! I love potato soup so this is right up my alley and the video makes it that much easier to follow and replicate.
Lecy | A Simpler Grace says
It’s chilly and rainy here today and this sounds so good. I can’t wait to try your recipe. Thanks for sharing!
Amber Myers says
I am so excited to try this. I make a lot of soups during the fall and winter, so this is perfect.
Amy C Troxel says
Excellent. Family favorite!!
Jeff K says
I was really nervous making this, because i’m a complete novice at cooking. But wow was I astounded at the end result! This will be a mainstay. I adore soup and this is easily in my top five now!
Janice Hutchison says
Absolutely love this soup! Turns out perfect everytime.
We add a full package of bacon while its simmering at the end as well as a full package of shredded cheese.
Kids can’t get enough and there is never any leftovers!!
Michelle Shaffer says
So yummy. After working for 10 hours I decided to make this. Awesome n easy recipe. Instead of the cream of chicken soup I just used half n half n used it also instead of milk. Delicious!
Melanie says
The BEST recipe and so easy, I make it just about every day. I’ve had my instant pot for 6 months now and was too scared to use it, this recipe has been such a confidence boost! One thing I did differently is I used shredded hash browns (26oz bag) and it was just as good! A bit easier and faster than using fresh potatoes
Karen Jordan says
My hubby loves this recipe! We just got a bunch of potatoes, onions, and milk from our food distribution, so … YAY! We still have some frozen garlic from our food distribution. I also tossed in some chicken to give it some extra protein.
Tonya says
I want to try this recipe. What size can of cream of chicken soup?
Nik says
Can anything replace the can of soup? More milk?
Amanda says
We use evaporated milk, the kind you use in pumpkin pie, in our house. For all our creamed soups. But add it after you pressure cook it. It doesnt change the flavour but makes it thicker. I dont like cream of chicken soup from a can. Also depending on how think you like your soups you can sometimes leave out the flour mixture. But I should say I puree my potato soup. Kids like it better that way.
Joe Reynolds says
I didnt look at the shopping list and thought we needed potatoes, now i had two bags!! Found this recipe,WOW, dont think that will be enough!! Awesome recipe!!
Brandi Sullivan says
This soup was fantastic! Added 4 oz of velveeta and used heavy cream instead of milk. Thank you for the ultimate comfort food recipe!
Traci Ford says
This soup is so wonderful. I follow the directions to the letter, with one exception, and it turns out beautifully every time! Only change I make is to not add the cheese into the soup, rather just add as much as everyone wants individually. I’ve tried other potato soup versions and nothing compares. Thank you!
Amanda Pearson says
What type of onion is best?
Ashlyn Edwards says
I use yellow onions.
Amy Troxel says
Absolutely tasty!!
Betty Schlueter says
This is the best potato soup I’ve ever made. And also my first instapot soup. Thanks!
Mandi Robertson says
By far the best loaded potato soup I’ve ever made!
Chloe Bedard says
Hi there, do you think it would be possible to substitute the onions for fresh mushrooms instead?
Ashlyn Edwards says
Sure you could do that if you don’t like the onions.
Melody Neighbors says
I haven’t had my instapot very long, I was looking for something to make for supper that my picky kids might eat when I found this recipe. It was easy and most importantly it was yummy and my kids loved it.
Anna M McCullough says
Can you use pre-shredded cheese with this or do you have to shred it yourself?
Ashlyn Edwards says
You can use pre shredded.
Leigh Ann says
This soup is so great. Really good flavor, very easy to throw together, and fast. Definitely made it to my permanent collection of recipe cards! LOL I also look forward to sharing it whenever I need to make a friend or family a comforting meal. Thank you!
shaunda says
OMG!! this looks delish!!
Kenneth says
I made this potato soup and it was absolutely delicious. Followed the recipe exactly but I’ve read some interesting variations that I might try. Thank you for sharing!
Jess says
This soup is delicious! Thank you!
How much is one serving though?
Hailey Forte says
I’m going to make this tonight just wondering what size can for cream of chicken? My husband got the family size dont know if that’s too much
Ashlyn Edwards says
It’s the smaller size, 10.5 oz.