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.
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!
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!
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.
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!
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.
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.
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!
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!
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.
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!
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.
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
- 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
Loaded Instant Pot Potato Soup
Recipe details
Ingredients
To cook:
- 4 ounces bacon
- 1 tablespoon butter
- 1 large onion chopped
- 2 cloves garlic minced
- 4 stalks celery diced
- 2.5 lbs potatoes about 5 cups, peeled and diced (into about ½ inch cubes)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ⅛ teaspoon ground nutmeg
- 2 (14.5-oz) cans chicken broth
- salt & pepper to taste
Add after cooking:
- 1-2 tablespoons cornstarch
- 1 cup milk
- ½ cup sour cream
To serve:
- desired toppings e.g. shredded cheddar, cooked bacon and chopped chives; optional
Instructions
- Cook bacon: Set instant pot to sauté. Sauté the 4 ounces bacon, then remove a few tablespoons for garnish (leave the rest in the pot).
- Sauté vegetables: Add 1 tablespoon butter, 1 large onion (chopped), 2 cloves garlic (minced), and 4 stalks celery (diced) and sauté until starting to soften, about 3-4 minutes. Turn off the instant pot and add 2.5 lbs potatoes (peeled and diced), ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary, ⅛ teaspoon ground nutmeg, 2 (14.5-oz) cans chicken broth, salt and pepper.
- Pressure cook: Close lid on instant pot and set valve to "sealing". Choose "pressure cook" on high for 5 minutes. Once cooking time is up, do a natural pressure release for 5 minutes (just unplug instant pot and leave it alone), then manually release any remaining pressure according to manufacturer's instructions.
- Thicken soup: Open instant pot lid. Set instant pot to sauté. Whisk 1-2 tablespoons cornstarch into the 1 cup milk (no lumps!), carefully stir into the soup (try not to break up potatoes) and simmer until thickened, about 2 minutes. For a thicker soup, remove 2-3 cups, blend and stir back into soup.
- Finish and serve: Stir in ½ cup sour cream and serve with your favorite toppings.
Notes
Ingredient notes:
- Potatoes: Yukon Gold or red potatoes are ideal for creaminess. Russets work too but may break down more.
- Broth: Chicken broth adds richness; substitute with vegetable broth for a vegetarian version.
- Cornstarch slurry: Stir milk and cornstarch thoroughly to avoid lumps when thickening.
- Leftover mashed potatoes: Stir in after pressure-cooking to thicken and add creaminess. Adjust broth to reach desired consistency.
Tips for success:
- Mash or blend: Mash lightly for a chunkier soup or blend partially for smoothness. Avoid over-blending to prevent gumminess.
- Season well: Taste as you go and adjust salt, pepper, and spices at the end for balanced flavors.
- Customize toppings: Bacon, cheese, and chives are classic, but croutons, green onions, or paprika work too.
- Serve fresh: Best enjoyed right after cooking, though leftovers reheat beautifully.
Storage tips:
- Refrigerate: Cool completely, store in an airtight container, and refrigerate for 3–4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
Nutrition
More recipe information
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.
Robin says
This was a delicious and quick meal! My family loved it! Fastest soup I ever made! Thank you!
Adrianne Nickerson says
Nora, I add a tablespoon of sodium citrate to all my cheese sauces so they never separate. This was the first step that the Kraft people learned how to create macaroni and cheese to sell to consumers. I can keep any cheese sauce in the freezer in a seal-a-meal bag for all kinds of applications: add leftovers to it and make a quick dip for a crowd, pasta for a casserole, and obviously by version of baked potato soup. Since this soup is one of my husband’s favs from Olive Garden, I plan to make it for him for his birthday! Thanks!
Nora says
That’s such a great point, Adrianne! I do remember my husband doing this, but then we had kids and our molecular ventures took a backseat. But yes, absolutely agree! I used to make Modernist Cuisine at Home’s Mac and Cheese, it’s wonderful.
Bill says
Made it last night, very hesitant because in Texas it was 100 yesterday. Even terrific in warm weather and easy. You are so right, no left overs. I’ll have to double it next time.
Nora says
I’m so glad, Bill!
Lisa says
Easy and very good.
Thank you
Nora says
Thank you for your feedback, Lisa! I’m glad you enjoyed the soup.
Laura says
Can you sub Greek yogurt for sour cream?
Nora says
Laura, I would be very cautious with this substitution – Greek yogurt splits easily in hot food.
Tracy says
I substitute full fat Greek yogurt in almost all recipes with no problems, especially in potato soup.
Nora says
Thanks for sharing, Tracy!
DianaG says
First time here and first time making potato soup. Super easy to make and uses veggies to make it hearty. My husband who is not into potato loved it. Makes a huge batch. I used a seasoning mix and added some nutmeg. Otherwise followed exactly as stated. Great filling dinner.
Beccah says
I might be crazy but i do not see where it says to add in chicken broth in the recipe?
Nora Rusev says
Beccah, if you check the instructions in step 1, it’s almost at the end. I had to look for a minute to find it though, so I’ll think of a way to make it stand out more. Thanks for your comment, I appreciate it!
Beccah says
Thank you So much! i did totally miss it.
Nicole says
This turned out excellent, I chopped up some of the leftover honey baked ham that I prepared for Easter dinner and added it with the bacon and my elderly (I cook for 4 orderly in my home) loved every bite of it. Can’t wait to taste the leftovers!
JC says
This potato soup recipe is the closest to what my mother made when I was a child.
This is an excellent Soup and easy to make!
Thanks for sharing!!!! ?
Nora Rusev says
I’m so glad to hear this!
Dimo (Deemo) says
Hi Nora,
I LOVE potato soup! Your recipe sounds yummy! One question; I want to be able to freeze a good portion of it. How long will it last in the freezer?
Nora Rusev says
Dimo, I would freeze it for up to 3 months. Please keep in mind, potato recipes can change their texture a little after freezing. You may need to thin it out a little after defrosting and reheating. Hope that helps!
Deb says
This soup is delicious. I added chicken to mine also
Courtney C says
Made this for lunch today!! It was so yummy on a -3° day!!
Jennie says
This was absolutely awesome recipe
Tara Gunter says
So easy and perfect for a cold winter evening! I had some heavy cream I needed to use up, so I used that in place of the milk… Was absolutely delicious! I wanted to try freezing the leftovers, but there were none. ?
Nora Rusev says
I’m so glad to hear this, Tara! And we barely ever have any leftovers either ?
Debbie Phillips says
Hi! This recipe looks yummy! Just inquiring…there is no “print” recipe button to click? It’s been a long day. Maybe I’m missing it. Just was hoping to not have to cut and paste the recipe. Look forward to prep it tonight.
Debbie Phillips says
WHOOPS! Just found it! Thnx!
Nora Rusev says
Glad you found it, Debbie! You’re not the first to ask today, sorry about that. Mental note to self: Make print button more visible!
Lisa says
Awesome recipe!
Peggy says
Are you supposed to cut the bacon up first? Recipe doesn’t say, but then it says to “remove a few tablespoons for garnish (leave the rest in the pot)”
Nora says
Peggy, sorry for the confusion! I usually buy my bacon chopped for this soup. If you have slices, definitely chop them up first. I’ll add that note to the recipe card, thanks for asking!
Shelley says
Fabulous!
Nora says
I’m so glad you liked the soup, Shelley! Thank you for coming back to leave a review, I appreciate it.
Chelle says
Just got my Instantpot so I am super excited to try this recipe! Looks amazing!
Nora says
I hope you’ll like the recipe, Chelle!