Loaded Instant Pot Potato Soup

4.67 from 42 votes

Jump to Recipe 11/29/24 | Updated: 11/29/24 | by Nora

There’s nothing like a warm bowl of creamy potato soup to bring comfort on a chilly day, right? This Instant Pot potato soup is the perfect recipe for those busy nights when you want something hearty, delicious, and easy to make.

overhead view of loaded potato soup on ladle hovering over pot of soup

Trust me, once you try it, you’ll be adding it to your regular dinner rotation—it’s that good!

Why you’ll love this recipe

Quick and easy: Thanks to the Instant Pot, you can have a cozy, homemade soup ready in no time, with minimal effort.
Rich and creamy: This soup is perfectly velvety and packed with comforting flavors the whole family will enjoy.
Customizable: Add your favorite toppings like bacon, cheese, or green onions to make it your own!

overhead view of bowl with potato soup on set table

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for loaded instant pot potato soup with text labels — Ingredients for potato soup: Potatoes, broth, butter, bacon, celery, onion, garlic, cornstarch, sour cream, milk, dried rosemary and thyme, ground nutmeg, salt and pepper.

Ingredient notes

Bacon: Adds a smoky depth to the soup. For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Butter: Enhances richness. Substitute with olive oil for a dairy-free option.
Celery: Adds subtle flavor and texture. If unavailable, substitute with diced carrots or bell peppers.
Potatoes: Yukon Gold or red potatoes work best as they become creamy without falling apart. If using Russet potatoes, be gentle when stirring to maintain their shape.
Dried thyme and rosemary: Infuse earthy notes. Fresh herbs can be used; double the amount as fresh herbs are less concentrated.
Ground nutmeg: Adds warmth and enhances the soup’s depth. A pinch goes a long way, but it can be omitted if preferred.
Chicken broth: Forms the soup’s base. For a vegetarian alternative, use vegetable broth.
Milk: Contributes to the soup’s creaminess. Whole milk is ideal, but 2% can be used. For a dairy-free option, use unsweetened almond or oat milk.

How to make potato soup in the instant pot

1. Brown the bacon: Alright, let’s make the coziest, creamiest Instant Pot potato soup together! First things first—get your bacon sizzling. Set your Instant Pot to sauté mode, toss in that chopped bacon, and let them cook up nice and crispy.

As it crisps, your kitchen will smell amazing (a little bonus treat for the chef!).

Once the bacon is done, scoop some out with a slotted spoon and set it aside on a plate lined with paper towels for garnish later. Don’t even think about throwing out the bacon grease—we’ll use it to build all that amazing flavor.

overhead view of uncooked chopped bacon in instant pot — add bacon to instant pot…

overhead view of cooked chopped bacon in wooden spoon over instant pot — … cook until browned

2. Sauté the vegetables: Next up, add a bit of butter to the pot and let it melt into the bacon drippings. Toss in your chopped onion, garlic, and celery, and give everything a good stir.

Let them cook until the onion is soft and fragrant, and your kitchen smells delicious. Don’t rush this step; this makes the flavor so much better!

overhead view of uncooked aromatic vegetables and butter in instant pot — add vegetables and butter…

overhead view of cooked aromatic vegetables in instant pot — … cook until softened

3. Add the potatoes and broth: Now for the star of the show: potatoes! Add them to the pot along with the thyme, rosemary, and a little pinch of nutmeg (trust me, it’s the secret ingredient that takes this soup to the next level).

Pour in your chicken broth, making sure everything is just about covered, and give it a gentle stir.

overhead view of potatoes and broth in instant pot — add potatoes, broth and seasoning…

overhead view of instant pot with closed lid — … pressure cook

4. Pressure cook: Time to let the Instant Pot do its thing! Pop the lid on, seal it up, and set it to cook on high pressure for just 5 minutes. While that’s happening, take a moment to clean up, sip some tea, or sneak a bite of that crispy bacon.

Once the cooking time is up, let the Instant Pot stand on the counter for 5 minutes. Then do a quick release (carefully!) and open the lid. Your kitchen will smell like pure comfort food.

overhead view of cooked potatoes in instant pot — quick release after 5 minutes of natural release

5. Thicken the soup: Now let’s thicken it up! Stir together some milk and cornstarch in a small bowl until smooth—no lumps, please!

overhead view of cornstarch in milk in glass bowl with whisk — combine cornstarch and milk…

overhead view of cornstarch slurry in glass bowl with whisk — … whisk into a smooth slurry

Pour that mixture into the soup, stir carefully, set the Instant Pot back to sauté mode, and let it simmer for a few minutes. You’ll see it thicken beautifully right before your eyes.

Now it’s up to your own taste – want the soup extra creamy? You can blend part of it with an immersion blender. Or leave it as-is if that’s what you like!

female hand pouring cornstarch slurry from glass measuring jug into potato soup in instant pot — thicken soup with slurry

overhead view of potato soup blended in vitamix container — blend part if desired

6. Finish and serve: Finally, stir in a big dollop of sour cream for that creamy, tangy finish. Taste and adjust the seasoning—don’t be shy with the salt and pepper. Ladle your soup into bowls, top it with shredded cheddar, crumbled bacon, and a sprinkle of chives, and voilà! You’ve just made the ultimate bowl of comfort.

overhead view of sour cream in potato soup in instant pot — finish with sour cream

overhead view of ladle in instant pot filled with potato soup — serve

Grab a spoon, call everyone to the table, and enjoy every last bite. This is the kind of recipe that warms both your belly and your heart!

frontal view of ladle filled with potato soup inside instant pot

Top tips for recipe success

Choose the right potatoes: Yukon Gold or red potatoes are ideal because they’re naturally creamy and hold their shape well. Russets work too but may break down more, so handle with care.
Don’t skip the bacon grease: Cooking your veggies in the bacon drippings adds a smoky depth of flavor that makes this soup irresistible.
Mix the cornstarch slurry thoroughly: Make sure the milk and cornstarch are completely combined before adding it to the soup to avoid lumps.
Mash or blend wisely: For a creamy texture with a bit of bite, mash the potatoes lightly or blend only part of the soup. Over-blending can turn it gummy.
Season in layers: Taste as you go! Adjust salt and pepper at the end to bring out all the flavors.
Serve immediately: This soup is best enjoyed fresh and hot, but it reheats beautifully if you have leftovers.

overhead close up view of white bowl filled with potato soup

Helpful recipe hints

Recipe variations

Vegetarian version: Skip the bacon and use vegetable broth instead of chicken broth. You can sauté the veggies in olive oil or butter for a rich flavor.
Loaded potato soup: Stir in shredded cheese, sour cream, and chopped green onions directly into the soup for a fully loaded baked potato experience.
Add protein: Toss in cooked, shredded chicken, diced ham, or even crumbled sausage for a heartier meal.
Extra veggies: Include carrots, leeks, or parsnips for added flavor and nutrients. Just dice them small so they cook evenly with the potatoes.
Spicy kick: Add a pinch of cayenne pepper or top the soup with sliced jalapeños for a little heat.

Storage tips for leftovers

Refrigerate: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

Reheat gently: Warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. If it thickened in the fridge, add a splash of milk or broth to loosen it up.

Serving ideas

close up view of spoon stuck in potato soup

Cozy dinner: Serve the soup with warm, crusty bread or homemade biscuits for dipping—perfect for a comforting family meal.
Easy lunch: Pair a bowl of soup with a simple side salad or a classic grilled cheese sandwich for a satisfying midday option.
Kid-friendly meal: Top the soup with shredded cheese and croutons for a fun, kid-approved twist.
Seasonal side: Complement the soup with roasted vegetables, such as Brussels sprouts or carrots, for a hearty and wholesome pairing.
Soup and sandwich combo: Serve alongside a turkey and cranberry sandwich or a BLT for a cozy fall-inspired meal.
Entertaining option: Set up a soup bar with toppings like crispy bacon, sour cream, green onions, shredded cheese, and hot sauce for a customizable experience.
Rustic touch: Add a slice of savory quiche or a slice of pot pie for a filling farmhouse-style dinner.
Comfort food feast: Pair with a hearty side like mac and cheese or garlic mashed potatoes for the ultimate comfort food night.
Seasonal twist: Enjoy with a glass of apple cider or a pumpkin dessert to celebrate the flavors of fall.

More soup recipes to try

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published on 02/25/2019. Updated with new photos and text on 11/29/2024. The recipe language has been cleaned up to make it easier to read, but the recipe itself has remained the same.

4.67 from 42 votes (34 ratings without comment)