When the evenings start to feel cooler and the socks come out of the drawer, I find myself reaching for recipes like this Instant Pot Loaded Potato Soup. It’s the kind of meal that warms you from the inside out — creamy, cheesy, and full of comforting flavors that remind me of snuggling on the couch with a chunky blanket and a good movie.
This version is made in the Instant Pot, which makes it perfect for those evenings when you want something hearty but don’t want to babysit a pot for hours. It’s fast, filling, and topped with all the good stuff — crispy bacon, shredded cheddar, and fresh green onions. What’s not to love?
Here’s What You’ll Need
Butter, onion, and garlic – These three are the flavor base. I like to use salted butter for a bit more depth, and I always sauté the onions until they just start to turn golden — that’s when the flavor really starts to develop.
Chicken broth & cream of chicken soup – This combo adds both body and flavor. If I have homemade chicken broth on hand, I definitely use it. Otherwise, a good quality store-bought one works just fine. Cream of chicken soup is a shortcut, but it makes the soup super creamy.
Russet potatoes – These are my go-to for this soup. They break down just enough to give the soup that thick, velvety texture while still holding some chunks. I peel them and chop into roughly 1-inch cubes so they cook evenly.
Milk & flour – Whisked together to make a quick slurry, this thickens the soup at the end without clumping. Whole milk is what I typically use, but if you want a richer finish, a splash of cream never hurts.
Cheddar cheese – I always recommend grating it yourself instead of using pre-shredded. It melts smoother and gives you a richer cheesy flavor.
Salt, pepper, bacon, green onions – The final flourishes! I like to cook the bacon until it’s just crisp, then crumble it over each bowl. The green onions add freshness, and a little more cheese on top is just the right move.
Step-by-Step: How I Make It in the Instant Pot
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Start with the Sauté Function
Turn on the sauté mode in the Instant Pot and melt the butter. Toss in the chopped onions and let them cook for 3–4 minutes until soft and fragrant. Stir in the garlic and cook just another minute, being careful not to let it burn. Trust me, burnt garlic can throw the whole soup off. -
Build the Base
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper. Stir well. Lock the lid and turn the valve to “sealing.” Set to high pressure and cook for 10 minutes. -
Make the Slurry
While that’s going, whisk together your milk and flour in a bowl. I usually give it a good stir just before adding so there are no clumps. -
Finish and Thicken
Once the pressure is released and the lid unlocks, stir in the slurry and switch back to sauté mode. Let it simmer for 4–5 minutes, and you’ll see it thicken up nicely. Stir in the cheddar cheese until it melts right into the soup. -
Top and Serve
Ladle into bowls and top with crispy bacon, a sprinkle of shredded cheese, and chopped green onions. I sometimes add a little sour cream if I have it, just like a baked potato.
Why This Soup Is a Staple in My Kitchen
This is one of those “repeat recipes” in our home — you know, the kind you don’t even need to look up anymore. I love how quick it is, especially when the day’s been long and everyone’s asking what’s for dinner.
It’s also easy to adapt. Some nights, I throw in a handful of frozen corn or leftover shredded chicken. If I’m serving guests, I double the batch and let everyone build their own bowl with toppings. It’s like a cozy soup bar — and always a hit.
My Favorite Tips (After Making This Many Times)
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Cut the potatoes evenly – Aim for 1-inch pieces. It really helps them cook evenly and keeps some texture without turning into total mush.
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Thicken gradually – Add the slurry slowly while stirring. If it’s not thick enough, let it simmer just a minute or two longer.
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Shred your own cheese – Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
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Make it your own – Add in extras like corn, diced carrots, or even some hot sauce for a little kick.
If You Prefer a Smoother Soup…
Use an immersion blender to blend it right in the pot. I usually blend just half the soup, so you still get some chunks. A countertop blender works too — just let the soup cool slightly and blend in batches with the vent open.
What Potatoes Work Best?
I stick with Russet potatoes 90% of the time. They’re starchy, break down nicely, and help make the soup creamy without needing too much dairy. Yukon gold also work and give a slightly buttery flavor. Red potatoes are okay too, but they hold their shape more and won’t give you that classic “loaded baked potato” feel.
Slow Cooker Option (Set It and Forget It)
This recipe works great in a slow cooker too. I just toss everything (except the milk, flour, cheese, and toppings) into the slow cooker and cook on low for 6–8 hours or high for 3–4. Near the end, I add the slurry and cheese and let it thicken up.
It’s a great option for busy weekdays when you want dinner ready the minute you walk through the door.
How to Make It Work for Everyone (Diet-Friendly Variations)
For Vegetarians
Swap the chicken broth with veggie broth and use cream of celery soup instead of cream of chicken. It still tastes rich and comforting.
For Vegans
Use plant-based milk and oil instead of dairy, and skip or sub the cheese and soup for vegan versions. It’s surprisingly easy to adjust with just a few swaps.
For Gluten-Free
Choose a gluten-free cream soup and use a flour like rice or chickpea flour for the slurry. I’ve tried both and they work well. Some brands like Pacific Foods and even Walmart carry gluten-free soup versions.
For Dairy-Free
Use plant milk and either skip the cheese or use a dairy-free option. Making a homemade dairy-free cream soup is an option too, especially if you can’t find a good store-bought one.
Storage and Reheating Tips
Fridge: Leftovers keep well for up to 4 days in an airtight container. I let it cool a bit before storing to avoid condensation making it watery.
Freezer: You can freeze it, but the texture may change slightly due to the dairy. I usually freeze without the toppings and reheat on the stove, stirring frequently.
Reheating: On the stovetop is best. If using the microwave, stir every minute or so for even heating.
More Questions You Might Have
Can I use frozen potatoes?
Yes, frozen diced potatoes (like hash browns) can work in a pinch. Just be sure to reduce the cook time a bit.
Can I skip the cream of chicken soup?
You can. Try replacing it with a mix of extra broth and a splash of cream, though the final flavor may be a little different.
What toppings go well besides bacon and cheese?
Sour cream, chopped chives, crispy fried onions, or even roasted corn can add a little flair.
Let me know how you make this your own — whether it’s topped with spicy jalapeños or made entirely plant-based, I love hearing how these kinds of comforting bowls show up at your table.
Instant Pot Loaded Potato Soup
There’s nothing cozier than a bowl of this Instant Pot Loaded Potato Soup on a chilly day.
Ingredients
- 7–8 medium russet potatoes (about 2.5 pounds), peeled and chopped into 1-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 3 cups chicken broth
- 1 can/box cream of chicken soup (Pacific Foods is a great choice)
- 1½ teaspoons salt (more or less to taste)
- Black pepper, to taste
- 1 cup milk
- 1 tablespoon flour
- 2 cups shredded sharp cheddar cheese
For Garnish:
- 5–6 slices bacon, cooked and chopped
- Sliced green onions
- Extra shredded cheddar cheese
Instructions
- Sauté Onion & Garlic:Set the Instant Pot to sauté mode. Melt the butter, then add the diced onion. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute, being careful not to let it burn.
- Build the Soup Base:Add chicken broth, cream of chicken soup, chopped potatoes, salt, and pepper. Stir to combine, scraping any bits off the bottom of the pot.
- Pressure Cook:Secure the lid and set the valve to "sealing." Cook on manual high pressure for 10 minutes. Once cooking is finished, quick release the pressure.
- Thicken:In a small bowl, whisk together the milk and flour to make a slurry. Open the lid, add the slurry, and set the Instant Pot back to sauté mode. Simmer and stir for 4–5 minutes until the soup thickens.
- Get Cheesy:Sprinkle in the cheddar cheese and stir until melted and the soup is creamy.
- Serve:Ladle into bowls and top each serving with chopped bacon, green onions, and more cheddar cheese for a proper loaded effect.
Notes
- Cut potatoes into even pieces for uniform cooking.
- Use an immersion blender if you want a smoother, less chunky texture.
- For a vegetarian version, use vegetable broth and cream of celery soup, and omit the bacon.
- Yukon gold or red potatoes can be substituted, but russets yield the creamiest result.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 3119Total Fat: 74gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 201mgSodium: 4023mgCarbohydrates: 495gFiber: 52gSugar: 28gProtein: 119g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Whenever I make this Instant Pot Loaded Potato Soup, it feels like home in a bowl — cozy, satisfying, and ready to turn a chilly night into something special.
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