Instant Pot Loaded Potato Soup

This Instant Pot Potato Soup taste just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!

Instant Pot Potato Soup

Is there anything better on a cold, chilly fall night than a big bowl of warm and comforting soup? This Instant Pot Loaded Potato Soup tastes just like a baked potato topped with ALL your favorites like bacon, cheddar cheese and chives. It’s creamy and totally satisfying. We tested out a few different ways to make it creamy, without any cream, if that’s what you need. And it’s made super easy, in the Instant Pot, of course!

Ingredients for Loaded Baked Potato Soup

  • Russet Potatoes
  • Chicken Broth
  • Salt and Pepper
  • Paprika
  • Bacon
  • Sour Cream (or Cashew Cream or dairy-free greek style yogurt)
  • Lemon
  • Garlic Powder
  • Chives
  • Cheddar cheese (omit for dairy-free)

Dairy Free Options

We tested this recipe with both a dairy-option that was more traditional to baked potatoes (sour cream) and with two dairy-free alternatives. We loved all three! The sour cream version is more classic. An alternative is to use a dairy-free yogurt, such as an almond milk version. We tested a plain almond milk yogurt and it whisked together with the soup nicely, giving it a nice creamy finish. A third alternative is to use equal amounts of homemade cashew cream here.

Don’t have an Instant Pot? 

While we’re partial to making this in the Instant Pot, here are two other alternative ways to make it without one:

In the Slow Cooker:

  1. Cook bacon until crispy, set aside.
  2. To a large slow cooker add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender on low heat for 7-8 hours or high heat for 3-4 hours.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

On the Stove Top:

  1. In a dutch oven, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon and all about 1 teaspoon of bacon grease.
  2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender, about 20 minutes.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

If you like this Instant Pot soup recipe, check out these others:

5.0 rating
3 reviews

Instant Pot Loaded Potato Soup

This Instant Pot Potato Soup taste just like a loaded baked potato! It's creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!


Yield 4-6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Recipe Type: Soup
Cuisine Gluten Free
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 8 pieces of bacon, diced
  • 3 pounds russet potatoes, peeled and cut into ½” pieces
  • 4 cups chicken broth
  • 1 teaspoon sea salt
  • 1 teaspoons garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 4 ounces sour cream or dairy free yogurt or cashew cream
  • 1 tablespoon lemon juice
  • Chives, sliced, for garnish
  • Shredded cheddar cheese, for garnish

Directions

  1. Press the saute function in a 6 or 8 quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Shut off the saute function, remove bacon and all about 1 teaspoon of bacon grease.
  2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Close the lid, set the pressure valve to sealing and cook on manual high pressure for 12 minutes. Use the natural release for 5 minutes, then release any remaining pressure.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative (see note) and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

Recipe Notes

  1. If you are dairy-free, you can use equal portions of either a dairy-free yogurt or homemade cashew cream in place of the sour cream. 

Nutrition

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0 comments
October 2, 2019

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Join The Discussion

0 responses to “Instant Pot Loaded Potato Soup”

  1. Hilary says:

    Just verifying the garlic power. It is listed twice.

  2. Miranda says:

    This was easy and delicious in the instant pot!! I used homemade cashew cream and bone broth and it came out perfect. Thanks for the recipe!

    5.0 rating

  3. Katie Hart says:

    Loved this recipe SO MUCH! And it made a ton! We are good on night 2 of it and still have leftovers. Used vegan sour cream— and it was perfect. Will make this so many times this fall and winter! ❤️❤️❤️

    5.0 rating

  4. Hilary says:

    So good! Made it exactly as written and we really enjoyed it!

  5. Marcie Melton says:

    Can this be made in a crock pot or stove top?

  6. Terri says:

    I’ve made stove top potato soup for decades… and never heard of putting lemon juice in it …. I assume it adds a delicious tang to it … !

  7. Emily says:

    This recipe was soooo yummy! It made 6 servings and was nice and creamy. I made It in the instant pot and it was super easy to follow directions. My only notes to do different next time is to just cook the bacon in the microwave so you don’t have to worry about cleaning out the grease and cutting the potatoes smaller than i had. Will definitely be making this soup again very soon!!!!!

    5.0 rating

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