Instant Pot Loaded Potato Soup

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Come to Pressure Time

    10 mins

  • Total Time

    27 mins

  • Servings

    8 servings

  • Calories

    422 kcal

  • Course

    Soup

  • Cuisine

    American

Instant Pot Loaded Potato Soup

Warm up with a smooth, delicious bowl of this Instant Pot Potato Soup. No need to spend all day in the kitchen, this creamy soup can be made in minutes!

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Ingredients

Servings
  • 2 pounds Yukon gold potatoes (or russet potatoes)
  • 6 lices Bacon
  • 1/2 cup chopped onion
  • 32 ounces chicken broth
  • 1/4 cup milk (optional for thickening)
  • 2 tablespoons cornstarch (optional for thickening)
  • 2 cups heavy cream
  • salt and pepper to taste
  • 1 cup shredded cheese
  • shredded cheese (for garnish)
  • chopped green onion (for garnish)
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Instructions

  1. Rinse and dice potatoes into 1" cubes. Set aside.
  2. Set Instant Pot to "Saute" mode and cook bacon until desired crispiness. Remove bacon to paper towels and allow to cool. Crumble bacon and set aside.
  3. Keep Instant Pot on "Saute" mode. Cook onions in bacon grease until transparent and cooked through. Add a little cooking oil if there isn't enough bacon grease to cook the onions.
  4. Add broth and scrape up any browned bits on the bottom of the Instant Pot. It is important to scrape up as much as you can off the bottom to avoid getting the burn notice. Press "cancel" on the Instant Pot to stop the "Saute" mode.
  5. Add potatoes and press the "manual" button. Set for high pressure for 2 minutes. Place the lid on the Instant Pot and set the valve to "sealing". Quick release when finished.
  6. If you want some potato dices in the soup, remove half of the potatoes and set aside. If you want a purely creamy soup with no chunks, leave all the potatoes in the Instant Pot.
  7. Use blender or an immersion blender (hand blender) and blend the potatoes in the Instant Pot until creamy.
  8. If you want a creamier soup, press "saute" on the Instant Pot. Combine milk and cornstarch to make a slurry and slowly stir into the soup. Only add a little at a time until thickened to desired consistency and be sure to constantly be scraping the bottom of the pot to avoid burning. You may not need all of the slurry mixture.
  9. Set the Instant Pot to "Warm" and stir in the cream until smooth and well combined. Season with salt and peppers. Add cheese (and potatoes if you have some set aside).
  10. Serve immediately and garnish with bacon crumbles, cheese, and chopped green onion.

Notes

  • Use a metal spatula to stir your soup. That way you are always scraping along the bottom to make sure the soup isn't sticking or burning. 
  • If thickening, stir in cornstarch slurry slowly. It will thicken quickly and you may not need all the slurry.
  • Don't freeze the leftovers. Cream soups do not freeze well. It is best to refrigerate in an airtight container. 

Nutrition Information

Show Details
Calories 422kcal (21%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 32g (49%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 92mg (31%) Sodium 644mg (27%) Potassium 624mg (18%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 995IU (20%) Vitamin C 23mg (26%) Calcium 141mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 422 kcal

% Daily Value*

Calories 422kcal 21%
Carbohydrates 26g 9%
Protein 10g 20%
Fat 32g 49%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 92mg 31%
Sodium 644mg 27%
Potassium 624mg 13%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 995IU 20%
Vitamin C 23mg 26%
Calcium 141mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

9 reviews
Excellent

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