Instant Pot Loaded Potato Soup

By: Cassy Joy Garcia

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This Instant Pot Loaded Potato Soup is unbelievably delicious and is a breeze to whip up with the Instant Pot! This makes for a wonderful, comforting dish to enjoy during this cozy season.

instant pot loaded potato soup

I am giddy about this soup. The idea for this recipe came straight from the fact that I (almost always?) crave loaded potatoes. Goodness, I love a loaded potato. I love the potato-ness, the cheese, the bacon, the sour cream, and the green onion. I also have a really fond childhood memory of attending Wurstfest in New Braunfels, TX as a kid, where my love of potato soup was born. Though that German-style potato soup was a little different than this variety, it was still comforting potato goodness.

This recipe goes to a whole new level of awesomeness in that we're using the Instant Pot to pull it together! Only a handful of ingredients and one-pot brings gets this soup on the table for a deliciously comforting dinner.

Loaded Potato Soup Ingredients

  • Bacon – be sure to get your bacon nice and crispy, as it makes for a great crunch in contrast to the rest of the soup. Also, leaving 1-2 tablespoons of bacon grease in the Instant Pot creates such a depth of flavor!
  • Potatoes – you’ll use 3 pounds of peeled and roughly chopped baby gold potatoes. I like this potato variety because, once blended, they make for the perfect creamy potato soup texture.
  • Chicken Broth – you’ll use a 32-ounce carton of chicken broth that will be blended with half of the cooked potatoes as the base for your soup.
  • Sour Cream – the final ingredient that contributes to the delicious creaminess of this soup. You’ll stir 4 ounces of sour cream right into the soup, and top with additional sour cream if desired. See dietary swaps below if you’re dairy-free.
  • Lemon Juice – lemon juice adds a brightness to this soup that really sets it apart from other loaded potato soup recipes.
  • Seasoning – garlic powder, onion powder, dried thyme, dried sage, sea salt, and black pepper give this soup such a warm, comforting flavor.

instant pot loaded potato soup

How to Make Potato Soup in the Instant Pot

The beauty of this recipe is that it can all happen in just one pot! We’ll utilize the saute and pressure functions of the Instant Pot for this one.

    1. Crisp the bacon. Use the “saute” function on the Instant Pot to crisp half of a pound of diced bacon. Once finished, remove the bacon, set aside, and remove all but 1-2 tablespoons of bacon grease.  
    2. Add the potatoes and broth. To the bacon fat, add the potatoes and broth, place the lid on the Instant Pot, making sure it is set to “sealed”, and set to cook for 15 minutes. When the timer goes off, manually release the pressure valve and open the lid.
    3. Blend. Remove about half of the potatoes from the Instant Pot. Using an immersion blender, blend the remaining potatoes with the broth. This Instant Pot Loaded Potato Soup is smooth with bits of potato chunks mixed in, just how I like it. If you prefer a completely smooth base, blend all of the potatoes together!
    4. Stir in the remaining ingredients. Once blended, stir in the seasonings, sour cream, lemon juice, cooked bacon pieces, and reserved potatoes.
    5. Spoon + Serve. Spoon the soup into bowls, add your favorite toppings, and enjoy!

Ways to Top Your Soup

I like my potato soup with a sprinkle of cheddar cheese, the crispy bacon pieces, sour cream, and green onion. If you’re looking for a fun twist on the original, shredded chicken + a drizzle of buffalo sauce, or chopped BBQ beef + pickled jalapenos would be really tasty!

Dietary Swaps

Don’t shy away from this soup if you’re dairy-free. These are some great swaps that’ll make it equally as yummy as the original: 

  • Skip the store-bought sour cream and make your own dairy-free version instead. There's a GREAT recipe for paleo sour cream in my book!
  • Omit the cheese topper and add some cheesy flavor with a sprinkle of nutritional yeast in or on the top of your soup! It's delicious, trust me.

instant pot loaded potato soup

How long does potato soup keep?

Potato soup will keep in an airtight container in the fridge for 3-4 days. Be sure to let the soup cool to handling temperature before transferring it to the container.

Can you freeze potato soup?

You can! This Instant Pot Loaded Potato Soup freezes well and should last for up to 5 months in the freezer. Freezing soup in gallon Ziploc bags and stacking them in your freezer makes for a real space-saving solution!

How to Reheat Potato Soup from Frozen

The stovetop is the best way to reheat frozen potato soup. Add the frozen soup to a pot and heat over medium heat until warmed through, stirring frequently. 

Tip: If you feel like your soup is not coming together, stir in milk or cream until it reaches the right consistency. 

instant pot loaded potato soup

What goes good with potato soup?

Potato soup is certainly filling enough to be eaten on its own, but a fresh side never hurts and packs an added nutritional punch! This simple arugula salad pairs great with potato soup.

Slow cooker or Instant Pot?

I've gotten this GREAT question a couple of times: if you're looking to buy an Instant Pot *or* a slow-cooker, which would you choose if you only had space for one? As much as I love my stove top-friendly slow cooker, it's my belief that the Instant Pot can't be beat when it comes to functionality. You can sear, slow-cook, OR pressure cook all with one single device. So, the Instant Pot would get my vote!

I hope you love this Instant Pot Loaded Potato Soup and that it helps curb your comfort food craving in this cozy season.

Our Favorite Cozy Soup Recipes

More Instant Pot Recipes


Loaded Instant Pot Potato Soup

This creamy potato soup is loaded with bacon, sour cream, cheese, and chives and comes together in minutes in the Instant Pot!

  • Author: Cassy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12-14 1x


  • 1/2 pound of bacon, diced
  • 3 pounds baby gold potatoes, peeled and roughly chopped
  • 32 ounces chicken broth
  • 1/2 teaspoon sea salt
  • 8 ounces sour cream
  • juice of one lemon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper

For Toppings:

  • 4 ounces sour cream
  • 1/2 cup cheese
  • 2 tablespoons chopped chives


  1.  Set Instant Pot to ‘saute' mode and add bacon pieces. Cook for about 5 minutes until bacon is crispy and fat is fully rendered. Turn off the pot and remove bacon and excess bacon grease, leaving 1-2 tablespoons.
  2. Add the potatoes, chicken broth, and salt to the Instant Pot. Place the lid on the pot and ensure the pressure valve is closed. Press the ‘manual' button and set to cook for 15 minutes. The pot will have to come up to pressure and then the countdown will begin.
  3. Once the timer goes off, manually release the pressure valve carefully. Once the pot has stopped releasing steam, open the lid.
  4. Remove about half of the potatoes from the pot and place in a medium sized bowl.
  5. Puree the remaining potatoes and broth with an Immersion Blender. Then, stir in the sour cream, lemon juice, and remaining seasonings.
  6. Stir in the cooked bacon pieces and potatoes, then taste for seasoning and add more if needed.
  7. Serve alongside additional sour cream, cheese, and chives for topping.


For dairy free:

Substitute with Paleo sour cream recipe from the Fed & Fit Book and top with nutritional yeast for a cheesy flavor.

To make in the slow cooker:

  1. Crisp bacon on the stove in a pan over medium-high heat. Remove bacon and set aside. Add 1-2 tablespoons bacon grease to slow cooker along with potatoes, chicken broth, and salt.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Follow the recipe from step 4 onward.

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Recipe rating

  1. This recipe should be sensational …

  2. Bethany says:

    This soup looks so creamy and delicious!

  3. Stephanie says:

    Does this freeze well?

    1. Cassy says:

      If you use real dairy, I do not recommend freezing. I didn’t have the best results.

  4. Kristen says:

    It’s SO good! I love the nice texture created by blending up some of the potatoes. Thanks for sharing this one, Cassy! 🙂

    1. Cassy says:

      I’m so glad you liked it, Kristen!

  5. Tony says:

    Why did you recommend cooking the potatoes for 45 minutes in the Instant Pot? Will there even be any potatoes left at that point to scoop out? I did it for 10 minutes, even though cut potatoes only calls for 7-9 The soup was easy to blend and the potatoes that were reserved still had some texture, but I would drop down to maybe 8 next time. FWIW, I doubled the seasonings, as I tend to like more pronounced flavors, but next time I would cut the lemon juice to 1/2 lemon for a little brightness, but less prominent lemon flavor. I also used a large lemon so that could be it. Overall this is a good recipe, so I don’t want people turned off by an unnecessarily long cooking time. (And be sure to use homemade broth!)

    1. Cassy says:

      We recommended that time because it’s what worked for us, but (as always) you can customize to your liking. Glad you enjoyed the soup.

    2. Andrea says:

      For what it’s worth, the entire cook time is 45 minutes for the whole recipe. The recipe calls for cooking the potatoes and broth for 15. The additional time is for the bacon.

  6. Jenna says:

    Can you use your sour cream recipe for this?

    1. Cassy says:


  7. Has someone tried it? It looks delicious. Holidays are coming so.. let’s go to the kitchen haha

  8. Kris says:

    Sorry-release pressure slowly-is that natural pressure or quick pressure?

    1. Cassy says:

      That’s natural (not quick-release). Though, it’s not the end of the world if you quick-release, too.

  9. Julie says:

    Any nutrition facts?

    1. Cassy says:

      Not on the blog, but you can find nutrition facts on all recipes in my book:

  10. Rick says:

    This look so delicius, i will try do it for me and my family

  11. Mariana says:

    Look delicious!!

  12. Chelsea says:

    This recipe is AMAZING! I’ve made plenty of potato soups over the years and had a “full proof” loved one before trying this one, but man this blew it out of the water!! I added a pan of sauteed broccoli at the end and I can’t get over the rich and bold flavors in this one!

    5.0 rating

  13. Rebekah Lara says:

    Looks delicious! I can’t wait to try this recipe.

  14. Jennifer says:

    So good!

  15. abbie says:

    Do we need to peel the potatoes?

  16. Mckenna says:

    Best loaded potato soup! Will be making this all Fall/Winter.

    1. Brandi Schilhab says:

      Awesome! Thank you for sharing this with us, Mckenna!

  17. Elyse Harkins says:

    Yum!!! Making this tomorrow!!

    1. Brandi Schilhab says:

      Yum! Feel free to share some with me, mom!! 😉

  18. Andrea says:

    This soup is so flavorful! Quick and easy to make. The hardest part is peeling the potatoes. We didn’t make any substitutions and it was perfect.

    1. Brandi Schilhab says:

      We’re so glad you all enjoyed it, Andrea! Thank you for the comment!

  19. Allison says:

    I don’t have an Emerson blender. Has anyone used this with regular hand mixer or Kitchen Aid stand mixer? Or would you recommend transfering it to the food processor for a more creamy soup-like texture?