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above image of a bowl of loaded potato soup topped with bacon, cheese, sour cream, and chives.
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5 from 7 votes

Instant Pot Loaded Potato Soup

This Instant Pot Potato Soup is like a loaded baked potato in cozy and comforting soup form! It's a rich and creamy potato soup topped with sour cream, chives, cheddar cheese, and crispy bacon bits.
Prep Time10 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Soup
Cuisine: Gluten-free
Servings: 4 -6
Author: Lexi

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

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

  • Reserve 1 teaspoon of bacon grease. Once the bacon is cooked, drain all of the grease except 1 teaspoon. That extra teaspoon adds tons of flavor to the soup.
  • Peel the potatoes. I recommend removing the peel before chopping and cooking the potatoes. Left on, it can mess with the creamy texture of the soup.
  • Cut the potatoes evenly. Be sure to chop the potatoes into even, 1/2" cubes. Bigger or smaller and the cooking times listed won't be accurate.
  • Don't over-blend. Over-mixed potatoes can become thick and gluey. For the best texture, blend just until nice and creamy, then stop.
  • If you don't have an immersion blender, you can transfer the soup into a stand blender, blend until creamy, then pour back into the pot. This does add an extra step and an extra dish, but works just as well!
Alternative Cooking Methods:
No instant pot? No problem. This loaded potato soup recipe can easily be made in your crockpot or on the stovetop! Here's how:

Slow Cooker Potato Soup

  1. Cook the bacon until crispy and set aside.
  2. In a large slow cooker, combine potato, broth, and spices. Stir, cover, and cook on low for 7-8 hours or high for 3-4 hours.
  3. Once the potatoes are tender, remove 2 cups of the potato and set aside. Use an immersion blender to blend the remaining soup directly in the crockpot. Whisk in some sour cream or your dairy-free alternative.
  4. Add the reserved potatoes back into the pot, stir, and re-season as necessary, then serve topped with all your favorite toppings.

Stovetop Baked Potato Soup

  1. In a Dutch oven, cook your bacon over medium heat until crispy. Once cooked, remove the bacon and drain the grease, reserving 1 teaspoon in the pan.
  2. To the Dutch oven, add potato, broth, and spices. Stir, cover, and cook until the potatoes are tender (about 20 minutes.)
  3. Remove 2 cups of the potatoes and set them aside. Then, blend the remaining soup in the pot using an immersion blender. Stir in the sour cream or dairy-free alternative.
  4. Add the potatoes back into the pot, season again as needed, then serve with toppings!