I just made Loaded Potato Soup in the Instant Pot and it turned into this outrageously cheesy, meal-sized bowl that’ll make you stop whatever you’re doing and keep scrolling.
I can’t stop coming back to this Loaded Potato Soup because it hits every comfort note without being fussy. I adore how an Instant Pot Cheddar Potato Soup gets thick and unapologetic, full of potato chunks and serious cheddar presence.
I’m obsessed with the salty snap of bacon and the melty, sharp shredded sharp cheddar cheese piled on top. It’s loud, cheesy, and stupidly satisfying for lunch or dinner when I want real food that fills you up.
Not pretending to be healthy, but lighter than heavy cream versions. Bring extra napkins.
Definitely bring extra cheese. Because cravings are serious.
Ingredients
- Bacon: Crispy, salty crunch and smoky bits you’ll fight over.
- Bacon drippings or butter: Basically the cozy fat that makes everything richer.
- Yellow onion: Sweet, soft base that sneaks into every spoonful.
- Garlic cloves: Punchy aroma that keeps the soup from tasting flat.
- Russet potatoes: Starchy comfort that thickens and makes it hearty.
- Chicken broth: Savory background that keeps it warm and soup-like.
- Whole milk: Creamy, mellow mouthfeel that smooths the edges.
- Sour cream: Tangy creaminess that makes each bite a little brighter.
- Kosher salt: Brings out everything; don’t forget to taste as you go.
- Black pepper: Little heat and bite to balance the cream.
- Smoked paprika: Plus some smoky warmth, if you’re feeling fancy.
- Cornstarch slurry: Basically your quick fix when you want it thicker.
- Sharp cheddar cheese: Melty, sharp pockets of cheesy goodness throughout.
- Green onions: Fresh, snappy garnish that cuts through the richness.
Ingredient Quantities
- 6 slices bacon
- 2 tablespoons bacon drippings or butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 pounds russet potatoes, peeled and cut into 1 inch cubes
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water, if you want it thicker
- 1 to 1 1/2 cups shredded sharp cheddar cheese, divided
- 3 green onions, thinly sliced, divided
How to Make this
1. Cook the bacon in the Instant Pot on Sauté until crisp, about 6 to 8 minutes; transfer to a paper towel lined plate and crumble when cool, reserve 2 tablespoons bacon drippings in the pot (or use butter if you like).
2. With the pot still on Sauté, add the diced onion to the drippings and cook until soft and translucent, about 4 minutes, scrape up browned bits, then add minced garlic and cook 30 seconds until fragrant.
3. Add the peeled, cubed potatoes, 4 cups low sodium chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon smoked paprika if using; give it a stir to combine and scrape any stuck bits from the bottom.
4. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes; when time is up do a quick release carefully by moving the valve to Venting.
5. Remove 1 to 2 cups of the cooked potato chunks into a bowl and mash roughly with a fork then return mashed potatoes to the pot to create a creamier texture while leaving the rest chunky.
6. Stir in 1 cup whole milk and 1/2 cup sour cream until smooth and warmed through; taste and adjust salt and pepper as needed.
7. If you want the soup thicker, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, stir into the hot soup and simmer on Sauté for 2 minutes until it thickens, do not boil hard.
8. Turn off the pot and stir in about 1 cup shredded sharp cheddar until melted and well combined, save extra cheese for topping.
9. Serve hot topped with crumbled bacon, remaining shredded cheddar and sliced green onions. If you want more color or smoky flavor, sprinkle a little extra smoked paprika.
Equipment Needed
1. Instant Pot or other electric pressure cooker
2. Chef knife and cutting board
3. Vegetable peeler
4. Measuring cups and spoons
5. Large heatproof mixing bowl (for mashing some potatoes)
6. Potato masher or sturdy fork
7. Whisk and wooden spoon or silicone spatula
8. Box grater for the cheddar
9. Paper towels and tongs for draining and crumbling the bacon
FAQ
Loaded Instant Pot Potato Soup Recipe Substitutions and Variations
- Bacon: use turkey bacon or diced smoked ham if you want less grease. Turkey bacon crisps similarly but is leaner, smoked ham gives a salty, savory hit. You might wanna cook a bit longer for ham to brown up.
- Bacon drippings or butter: swap with olive oil or avocado oil for a lighter, cleaner flavor. Both tolerate the sauté heat well and give a nice onion caramelization without extra pork taste.
- Chicken broth: substitute vegetable broth for a meat-free version, or use low sodium beef broth for a deeper, richer flavor. If using veg broth, add a pinch more salt to boost flavor.
- Sour cream: plain Greek yogurt works great and adds tang while cutting fat. Fold it in off heat to avoid curdling, and it still keeps the soup creamy.
Pro Tips
1. Cook the bacon a little extra than you think needed so it gets super crispy. Crumbled bacon holds its shape better on top of the soup and gives you those crunchy bites instead of soggy bits.
2. Don’t overmix after you mash those 1 to 2 cups of potatoes. Leave some chunks, it makes the soup feel homemade and not like baby food. If you want it silkier, use an immersion blender for just a few quick pulses instead of blending nonstop.
3. Warm the milk and sour cream a bit before adding them so they dont cool the soup down and cause graininess. Stir them in off heat at first then turn heat back on gentle to bring everything together.
4. If you’re short on time but want deeper flavor, sauté the onion and garlic longer till they brown a little. Also add a splash of vinegar or a squeeze of lemon at the end to brighten the whole bowl — trust me, it helps cut the richness.
Loaded Instant Pot Potato Soup Recipe
I just made Loaded Potato Soup in the Instant Pot and it turned into this outrageously cheesy, meal-sized bowl that’ll make you stop whatever you’re doing and keep scrolling.
6
servings
369
kcal
Equipment: 1. Instant Pot or other electric pressure cooker
2. Chef knife and cutting board
3. Vegetable peeler
4. Measuring cups and spoons
5. Large heatproof mixing bowl (for mashing some potatoes)
6. Potato masher or sturdy fork
7. Whisk and wooden spoon or silicone spatula
8. Box grater for the cheddar
9. Paper towels and tongs for draining and crumbling the bacon
Ingredients
6 slices bacon
2 tablespoons bacon drippings or butter
1 medium yellow onion, diced
3 garlic cloves, minced
2 pounds russet potatoes, peeled and cut into 1 inch cubes
4 cups low sodium chicken broth
1 cup whole milk
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (optional)
2 tablespoons cornstarch mixed with 2 tablespoons cold water, if you want it thicker
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
3 green onions, thinly sliced, divided
Directions
- Cook the bacon in the Instant Pot on Sauté until crisp, about 6 to 8 minutes; transfer to a paper towel lined plate and crumble when cool, reserve 2 tablespoons bacon drippings in the pot (or use butter if you like).
- With the pot still on Sauté, add the diced onion to the drippings and cook until soft and translucent, about 4 minutes, scrape up browned bits, then add minced garlic and cook 30 seconds until fragrant.
- Add the peeled, cubed potatoes, 4 cups low sodium chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon smoked paprika if using; give it a stir to combine and scrape any stuck bits from the bottom.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes; when time is up do a quick release carefully by moving the valve to Venting.
- Remove 1 to 2 cups of the cooked potato chunks into a bowl and mash roughly with a fork then return mashed potatoes to the pot to create a creamier texture while leaving the rest chunky.
- Stir in 1 cup whole milk and 1/2 cup sour cream until smooth and warmed through; taste and adjust salt and pepper as needed.
- If you want the soup thicker, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, stir into the hot soup and simmer on Sauté for 2 minutes until it thickens, do not boil hard.
- Turn off the pot and stir in about 1 cup shredded sharp cheddar until melted and well combined, save extra cheese for topping.
- Serve hot topped with crumbled bacon, remaining shredded cheddar and sliced green onions. If you want more color or smoky flavor, sprinkle a little extra smoked paprika.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 435g
- Total number of serves: 6
- Calories: 369kcal
- Fat: 23.8g
- Saturated Fat: 11.7g
- Trans Fat: 0.13g
- Polyunsaturated: 1.3g
- Monounsaturated: 5.8g
- Cholesterol: 50mg
- Sodium: 729mg
- Potassium: 796mg
- Carbohydrates: 32.7g
- Fiber: 2.6g
- Sugar: 4.2g
- Protein: 14.5g
- Vitamin A: 600IU
- Vitamin C: 5.7mg
- Calcium: 233mg
- Iron: 1.5mg
