Instant Pot Loaded Potato Soup (with a slow cooker version)
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
6
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Calories
481 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Loaded Potato Soup (with a slow cooker version)
Description
Instant Pot Loaded Potato Soup uses butter-sautéed onions and garlic as a flavor base before adding peeled and cubed russet potatoes, chicken broth, and cream of chicken soup. The mixture is cooked under pressure for 10 minutes, ensuring tender potatoes. A slurry of milk and flour added afterward thickens the soup, which is then enriched with cheddar cheese. Garnishes include crisp bacon and sliced green onions.
The potatoes provide a soft, chunky bite within a thickened, creamy broth, balanced by savory cheese and smoky bacon. This cooking method offers efficiency and consistent results. An alternate slow cooker method is available for those preferring slow cooking.
Serving this soup garnished with bacon and green onions adds texture and freshness. It is a warm and filling dish suitable for colder days or comfort food meals. The recipe notes also suggest substitutions for vegetarian or vegan versions using alternate broths, soups, and dairy-free options.
Tips include chopping potatoes evenly for uniform cooking and using a blender to smooth the soup if a less chunky texture is desired. Shredding your own cheese ensures better melting. Using brands like Pacific Foods for soup helps with natural ingredients and flavor.
Ingredients
- 1 Tablespoon butter
- 1 onion diced, medium
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 cream of chicken soup I prefer Pacific Foods brand, can or box
- 7-8 russet potato peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes, medium sized
- 1 1/2 teaspoons salt (or more/less to taste)
- black pepper I like a lot of pepper, to taste
- 1 cup milk
- 1 tablespoon flour
- 2 cups cheddar cheese I use sharp cheddar, shredded
Garnish:
- 5-6 lices Bacon (cooked and chopped)
- green onion sliced
- cheddar cheese shredded
Instructions
- Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
- Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
Notes
- Chop potatoes into similar 1-inch cubes for even cooking.
- Use an immersion blender or regular blender to smooth soup if a creamy texture without chunks is preferred.
- Sharp cheddar cheese is recommended for flavor depth and melts well; shredding from a block is best.
- Instant Pot method cooks quickly, but a slow cooker version is also available.
- To make vegetarian or vegan, substitute broths, soups, milks, and cheese accordingly as noted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 64mg | 21% |
| Sodium | 1742mg | 73% |
| Potassium | 1064mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 363mg | 36% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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