Instant Pot Loaded Potato Soup – Creamy, Cheesy & Ready in Minutes

This Instant Pot Loaded Potato Soup is everything you love about cozy comfort food creamy, cheesy, and full of hearty potatoes and bacon flavor. It’s the ultimate Fall Time Soup Recipe, perfect for busy nights when you crave warmth and flavor but don’t want to spend hours in the kitchen. With just a few simple ingredients and your pressure cooker, you’ll have a restaurant-worthy soup in under 35 minutes.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Soup
Cuisine: American

Ingredients

• 1 tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup (Pacific Foods brand recommended)
• 7–8 medium russet potatoes, peeled and cubed (about 2.5 lbs)
• 1½ teaspoons salt (adjust to taste)
• Black pepper, to taste
• 1 cup milk
• 1 tablespoon flour
• 2 cups shredded sharp cheddar cheese

Garnish:

• 5–6 slices bacon, cooked and chopped
• Sliced green onions
• Extra shredded cheddar cheese

Step-by-Step Instructions

Step 1 – Sauté the aromatics:
Turn your Instant Pot to Sauté mode. Melt the butter, then add the diced onion and cook for 3–4 minutes until soft. Add minced garlic and sauté for another minute, stirring constantly to avoid burning.

Step 2 – Pressure cook the potatoes:
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper. Stir well, then secure the lid and set the valve to Sealing. Cook on Manual High Pressure for 10 minutes, then quick release the steam when done.

Step 3 – Make the slurry:
While the soup cooks, whisk together milk and flour in a small bowl until smooth. This will thicken the soup later.

Step 4 – Thicken and add cheese:
Once pressure is released, open the lid and stir in the milk-flour mixture. Switch the Instant Pot back to Sauté mode and cook for 4–5 minutes until the soup thickens slightly. Add shredded cheddar cheese and stir until fully melted and creamy.

Step 5 – Garnish and serve:
Ladle the soup into bowls and top with bacon, green onions, and extra cheddar. Serve hot and enjoy your creamy bowl of comfort!

Notes

• Best potatoes: Russet potatoes create a creamy texture, but Yukon Golds or red potatoes can also be used.
• Texture options: Blend part of the soup for a smoother consistency, or leave it chunky for a heartier version.
• Vegetarian version: Use vegetable broth and cream of celery soup instead of chicken.
• Dairy-free option: Substitute butter with olive oil and use non-dairy milk and vegan cheese.
• Gluten-free option: Use a gluten-free cream of chicken soup and replace flour with rice or oat flour.

Nutrition (per serving)

Calories: 481 | Carbs: 43g | Protein: 19g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 1742mg | Potassium: 1064mg | Fiber: 2g | Sugar: 4g | Calcium: 363mg | Iron: 2.8mg

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Conclusio

This Instant Pot Loaded Potato Soup is the perfect blend of rich flavors and creamy texture a true Soul Recipe that brings warmth to your table. Whether you’re looking for a quick weeknight dinner or a satisfying weekend comfort dish, this soup delivers flavor and coziness in every spoonful.

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