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:

• Easy Black Bean Soup (VEGAN!)
• Instant Pot Southwest Chicken Soup
• Classic Chicken Soup (Slow Cooker & Instant Pot)
• Egg Roll Soup

Instant Pot Loaded Potato Soup

5 from 6 votes

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!

Servings 4 -6

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 50 minutes

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Ingredients

  

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• 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

Instructions

• 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.
• 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.
• Remove 2 cups of potatoes and set aside.
• 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.
• Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
• Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

Notes

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.

Course: Soup

Cuisine: Gluten-free

Author: Lexi

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