Creamy and flavorful Instant Pot Potato Soup is ready in just 30 minutes! Pile on your favorite toppings and serve up this loaded potato soup on chilly winter nights.
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Easy Potato Soup
There’s nothing quite like a cozy, creamy bowl of soup on a chilly winter day. It’s even better if that soup is made in the Instant Pot!
This Instant Pot loaded potato soup is made with just a handful of pantry staples and comes together quickly. Top each bowl of soup with your favorite baked potato toppings for a quick and effortless meal the whole family will love!
Be sure to try my Instant Pot Chicken Noodle Soup and Instant Pot Ham and Bean Soup, too!
Why You’ll Love this Creamy Potato Soup Recipe:
- ONE POT: This entire soup comes together in the pressure cooker, so even clean up is a breeze.
- EASY: Simple to prepare and cook, the Instant Pot does all of the hard work.
- KID FRIENDLY: With so many delicious toppings to choose from, everyone loves potato soup night!
Creamy and delicious, this soup will quickly become a new favorite recipe!
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How to Make Instant Pot Potato Soup
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- Cook the bacon.
- Sauté the onion and garlic.
- Add the broth and potatoes.
- Cook.
- Stir in the cream and blend until smooth.
- Season and serve with your favorite toppings!
For best results, Yukon gold and russet potatoes are ideal for this pureed potato soup.
Definitely. Skip the bacon and use 1 tablespoon of olive oil to sauté the onion, continuing with the recipe as written.
Making this potato soup in a crockpot is just as easy, it just takes a little bit longer! Here’s my favorite recipe for Crockpot Potato Soup.
I don’t recommend it. When you freeze and thaw soups made with dairy, the texture of the reheated soup can change quite considerably. Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
I always love serving soups with bread or a salad! Try this Instant Pot potato soup with:
No matter how you serve it, loaded potato soup is always a hit!
Tips!
- Peel the potatoes first, then chop them fairly small so they cook through evenly.
- Instead of heavy cream, use half-and-half or whole milk for a lighter option.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Wonderfully thick and creamy, this hearty soup is a delicious addition to any chilly afternoon or evening!
What toppings go well with potato soup?
Any toppings you’d typically add to baked potatoes go well with this potato soup. I love piling my bowl high with bacon, shredded cheddar cheese, chopped green onions, and a drizzle of sour cream!
Can I make this soup on the stove?
Yes! For a stovetop alternative, check out my Loaded Baked Potato Soup recipe.
What can I use in place of an immersion blender?
Instead of an immersion blender, a regular blender works great. Slowly and carefully transfer the soup in batches to the blender, being sure to fill the blender only halfway at a time. Be careful using this method as the soup will be very hot.
More Instant Pot Recipes We Love
- Instant Pot Zuppa Toscana
- Instant Pot Beef Stew
- Instant Pot Chili Mac
- Instant Pot Spaghetti
- Instant Pot White Chicken Chili
When the temperatures drop outside, warm up inside with a big pot of comforting homemade potato soup!
More Cozy Soup Recipes to Try:
- Creamy Chicken Gnocchi Soup
- White Chicken Chili
- Creamy Chicken Tortilla Soup
- Stuffed Pepper Soup
- Turkey Wild Rice Soup
- Swedish Meatball Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Instant Pot Potato Soup
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Ingredients
- 1 cup uncooked bacon chopped
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups low-sodium chicken broth
- 4 cups Yukon gold potatoes peeled and chopped
- ¾ cup heavy cream
- ½ cup shredded cheddar cheese for garnish
- Salt and pepper to taste
Instructions
- Heat the Instant Pot using the Sauté-Normal function. Add the bacon and cook, stirring occasionally, until it is crisp – about 5 minutes.1 cup uncooked bacon
- Remove the bacon and drain it on a paper towel. Leave the bacon grease in the pot.
- Add the onion and cook, stirring occasionally, until it is soft and translucent – about 3 minutes. Add the garlic and cook for an additional minute.1 onion, 2 cloves garlic
- Add the chicken broth and scrape any browned bits from the bottom of the pot.2 cups low-sodium chicken broth
- Add the potatoes and attach the Instant Pot lid. Ensure the valve is in the “sealing” position.4 cups Yukon gold potatoes
- Set the Instant Pot to Pressure Cook – Manual for 8 minutes.
- Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, carefully switch the valve to the “venting” position to release any additional pressure.
- Stir in the heavy cream and use an immersion blender to puree it until smooth. Season with salt and pepper to taste.¾ cup heavy cream, Salt and pepper
- Serve the soup warm and garnish with the crispy bacon and shredded cheese.½ cup shredded cheddar cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
