One Pot Recipes

Instant Pot Potato Soup (Creamy)

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Quick, easy, creamy loaded instant pot potato soup recipe, homemade with simple ingredients in 30 minutes. Full of bacon bits and cheddar cheese.

I love hearty meals that don’t require a ton of hands-on time in the kitchen, and this soup falls into this category. It is creamy, filling, and perfect for a cold night. Load it with baked potato toppings, and your crowd will be pleased. This Instant Pot Sausage and Potatoes, Instant Pot Sweet Potatoes (Baked Sweet Potatoes), and Instant Pot Corn Chowder (With Ham, Bacon, Potato) are all great ways to enjoy potatoes in a pressure cooker. Pick your favorite and add it to your meal rotation this month.

Easy Cheesy Creamy Instant Pot Potato Soup With Bacon and Cheddar Cheese in Black Bowl on Newspaper

How to make easy homemade instant pot potato soup recipe from scratch?

  1. Heat butter and oil– On “Saute” mode.
  2. Saute aromatics– Including onion, celery, garlic.
  3. Add Ingredients– Including broth, cream of chicken soup, potatoes, bay leaf, dried oregano, dried thyme, salt, pepper and mix.
  4. Seal and cook– On “Manual.”
  5. Make slurry– Mix together milk and flour, and add to soup.
  6. Continue cooking– On the “Saute” mode.
  7. Puree soup– Use a hand-held immersion blender.
  8. Stir in shredded cheese– Until melted.
  9. Garnish– With bacon bits and additional cheese. Enjoy!
Closeup Shot of Soup Toppings- Shredded Cheddar Cheese and Bacon Bits

What to serve with creamy cheesy potato soup?

How to add flavor to bland soup?

A lot of the flavor comes from sauteing the onions, garlic, and celery before adding all the other ingredients. The rest of the flavor in the soup comes from herbs and seasonings such as bay leaf, thyme, oregano, salt and pepper. However, if your soup is still tasting bland, you can add more seasonings such as smoked paprika, seasoned salt, or even just adding additional amounts of the seasonings and herbs already mentioned. The toppings will also add lots of flavor, so you may want to consider this before going over-board on seasonings.

Soup toppings ideas

  • Bacon
  • Jalapenos- Fresh or pickled.
  • Olives
  • Green onions
  • Chives
  • Cheese
  • Sour Cream
  • Avocado chunks or slices
  • Plain Greek yogurt
  • Finely chopped steamed broccoli
  • Caramelized onions
  • Hot sauce
  • Oyster crackers
  • Cooked or Roasted corn kernels
  • Croutons

Key ingredients

  • Potatoes– I recommend Russet potatoes.
  • Broth– You can use chicken or vegetable.
  • Aromatics– Such as celery, garlic, and onions.
  • Thickening agent– I use a milk and flour slurry.
  • Seasoning– For depth of flavor.

Variations for loaded potato soup with cheddar cheese

Add leeks– For a very popular and delicious variation of potato soup.

Add other vegetables– Such as steamed cauliflower, broccoli, corn, carrots, pumpkin, or squash.

Add other herbs and spices– Such as paprika or smoked paprika, dill, chives, parsley, or Cajun or Mexican seasoning.

Adjust amount of herbs– Add more or less according to your preference.

Make it spicy– Add crushed red chili flakes or cayenne pepper if you prefer a stronger heat.

Add leftover ham– Add Shredded or sliced ham from leftovers such as my Slow Cooker Ham.

Add shredded chicken– Use leftovers from this Easy Instant Pot Shredded Chicken.

Add sausages– Such as spicy or mild Italian, Kielbasa, pork sausage, or Andouille.

Add shredded beef– Like this Instant Pot Shredded Beef.

Try other cheeses– Such as pepper jack, manchego, mozzarella, colby jack, or even blue cheese crumbles.

Use a mixture of russet potatoes and sweet potatoes– For a little sweetness and additional color to the soup.

Tips and techniques for old fashioned potato bacon soup 

What to use Instead of milk/cornstarch slurry? Add 1/2- 3/4 cups heavy cream or half and half.

Can also Use full fat coconut cream– Note that the flavor would change a little bit. 

Use freshly shredded cheese– Because pre-shredded cheeses are coated in preservatives/ powders that add a chalky after-taste and also make the soup grainy.

Make sure all potatoes are evenly chopped– Because this ensures they cook at the same time and evenly. 

Use low sodium broth– Because this prevents the soup from becoming too salty.

Use unsalted butter– Because this also prevents the soup from becoming overly salty.

Cream of chicken soup substitute– You can use cream of mushroom soup. Some people have even successfully used a 10.5 oz can of cream of celery soup.

I highly recommend pureeing the soup with a hand-held immersion blender– You can also use an actual blender, but if you prefer your soup chunky, you can skip this step.

How to thicken soup? How to make soup thinner? Add more cheese or continue cooking the soup to thicken it. To thin it, simply add more broth.

Why is my soup grainy? This can be from pre-packaged shredded cheese, or from using waxy potatoes. It can also occur from over-cooking the potatoes.

Use baked potatoes– To save the time of cooking the potatoes, and as a great way to use up leftovers.

What pressure release to use? I used the quick pressure release for this soup.

Use fresh minced garlic as opposed to powder- It provides so much more depth of flavor to the soup.

What kind of potatoes to use? I used Russet potatoes that were washed, peeled, and diced into 1 inch cubes.

Use full-fat cheese– For the best and richest flavor.

What kind of milk to use? I prefer whole milk for the thickness and flavor, but you can use 2% if that is what you have already.

Don’t forget to discard the bay leaf! Do this prior to blending the soup so you don’t get any chunks in it.

Pressure Cooker Loaded Potato Soup in Black Bowl on Newspaper

Storage of homemade soup

Refrigerate– In a sealed container for up to 2 days.

Freeze I do not recommend freezing this soup. Potatoes absorb a lot of liquid and can become grainy upon thawing.

Reheat– In the microwave.

More instant pot soup recipes

Instant Pot Potato Soup

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Quick, easy, creamy loaded instant pot potato soup recipe, homemade with simple ingredients in 30 minutes. Full of bacon bits and cheddar cheese.
Yield: 6 People

Ingredients

  • 1 tbsp Butter, Unsalted
  • 1 tbsp Oil
  • 1 cup Onion, Finely chopped
  • 1 stalk Celery , Roughly chopped
  • 3 cloves Garlic , Finely minced
  • 3 cups Broth, Chicken or vegetable, Low sodium
  • 1 can Cream of chicken soup, Or cream of mushroom soup, Some people have even successfully used cream of celery soup, 10.5 oz. can
  • 7-8 Russet potatoes, Medium size, Washed, Peeled, Diced into 1 inch cubes
  • 1 Bay leaf
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • Salt, To taste
  • Pepper, To taste
  • 1 cup Milk, Preferably whole but 2% can be used
  • 1 tbsp All-purpose flour
  • 1.5 cups Cheddar cheese, Freshly shredded, Full fat

Soup Topping

  • 1 cup Bacon bits, For topping
  • 1/2 cup Cheddar cheese, Freshly shredded, Full fat

Instructions 

  • Turn on the "Saute" mode in the instant pot.
  • When the pot is hot, add butter and oil.
  • Once butter is melted, add onion, celery, garlic and saute for a few minutes until onions are partially softened and garlic is fragrant.
  • Add broth, cream of chicken soup, potatoes, bay leaf, dried oregano, dried thyme, salt, pepper and mix until combined.
  • Put the lid on and turn the valve to “Sealing.”
  • Select “Manual” mode and set the timer for 10 minutes.
  • When the cook time is over, do a quick pressure release.
  • In a small bowl, mix together milk and flour until you have a smooth slurry
  • Remove lid and pour slurry, while mixing.
  • Continue cooking on the "Saute" mode to reduce excess liquid and thicken the soup to your desired consistency.
  • Discard bay leaf.
  • Use a hand-held immersion blender to puree mixture until smooth.
  • Stir in shredded cheese and stir until melted.
  • Garnish with bacon bits and additional cheese. Enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 

Nutrition

Calories: 670kcal, Carbohydrates: 68g, Protein: 30g, Fat: 32g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 1821mg, Potassium: 1275mg, Fiber: 8g, Sugar: 6g, Vitamin A: 885IU, Vitamin C: 18mg, Calcium: 412mg, Iron: 3mg
Course: Main Course
Cuisine: American
Calories: 670
Author: Abeer Rizvi

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