Recipe
Instant Pot Loaded Potato Soup Recipe
Published: April 1, 2024
This loaded potato soup is my go-to comfort food. It's creamy, cheesy, and topped with crispy bacon. Made in an instant pot, it's quick, easy, and oh-so-delicious!
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Here's my go-to instant pot loaded potato soup recipe, perfect for those chillier nights when comfort food calls. Imagine sinking your spoon into a rich, creamy blend of savory bacon, hearty potatoes, and melted cheddar cheese. This flavorful soup is easily whipped up right in your instant pot! No more standing over the stove—this recipe lets your instant pot do all the work. Dive into a bowl of this comforting soup, I promise, it's a total game changer!
Ingredients for Instant Pot Loaded Potato Soup
- Bacon: Adds smoky flavor and crispy texture, enhancing the overall richness and depth of the soup.
- Onion, garlic: Provide aromatic base flavors, adding complexity and depth to the soup's taste profile.
- Chicken broth: Infuses savory notes and acts as the main liquid base for the soup, enhancing its overall flavor.
- Potatoes: The star ingredient, they provide creaminess and heartiness, making the soup satisfying and comforting.
- Cheddar cheese: Melts into the soup, adding a creamy texture and a rich, cheesy flavor to the dish.
- Heavy cream: Adds richness and creaminess, creating a velvety smooth texture and luxurious mouthfeel to the soup.
- Green onions: Fresh, mild onion flavor and vibrant color, serving as a flavorful garnish to brighten up the dish.
One interesting fact about this instant pot loaded potato soup recipe is that you can add a splash of apple cider vinegar to the soup before serving to enhance the flavors and give it a subtle tangy kick. It adds a unique depth of flavor that will surprise your taste buds!
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and ensuring a creamy texture.
- Immersion blender: Perfect for blending the soup to a smooth consistency without the need to transfer to a traditional blender.
- Cutting board: Needed for chopping ingredients like onions, garlic, and potatoes before adding them to the soup.
- Chef's knife: Essential for precise and efficient cutting of ingredients on the cutting board.
- Measuring cups and spoons: Necessary for accurately measuring out ingredients like broth, cream, and cheese for the recipe.
Common Questions About Preparing Instant Pot Loaded Potato Soup
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 6 slices of bacon, chopped
- 1 small onion, diced
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 6 medium potatoes, peeled and diced
- 1 cup of shredded cheddar cheese
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Chopped green onions, for garnish
Instructions:
- Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove the bacon and set aside.
- Add the onion and garlic to the bacon fat in the pot and sauté until softened.
- Pour in the chicken broth and deglaze the pot, scraping up any browned bits from the bottom.
- Add the diced potatoes to the pot and season with salt and pepper.
- Close the Instant Pot lid and set to manual high pressure for 10 minutes.
- Once the cooking time is up, do a quick pressure release and carefully open the lid.
- Use an immersion blender to blend the soup until smooth.
- Stir in the shredded cheddar cheese and heavy cream until melted and creamy.
- Serve the loaded potato soup hot, topped with the crispy bacon, chopped green onions, and extra cheese if desired.
Read more: Instant Pot Potato Salad Recipe
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 28 g | Protein: 12 g | Total Fat: 25 g | Saturated Fat: 13 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1 g | Cholesterol: 65 mg | Sodium: 780 mg | Dietary Fiber: 3 g | Sugar: 3 g | Calcium: 220 mg | Potassium: 620 mg | Iron: 2 mg | Vitamin A: 350 µg | Vitamin C: 20 mg
Tips for Making Instant Pot Loaded Potato Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed, but do not add the heavy cream.
- Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup on the stove, stir in the heavy cream, and adjust seasoning as needed.
Freezing Instructions
- Cool the soup completely and transfer it to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the soup overnight in the refrigerator and warm it on the stove, adding the heavy cream and adjusting seasoning before serving.
