Instant Pot Potato Soup

this Instant Pot Potato Soup Like a cozy, comforting baked potato in soup form! It's a rich, creamy potato soup topped with sour cream, chives, cheddar cheese, and crispy bacon bits.

Loading Baked Potato Soup Recipes

There's nothing better than a big bowl of warm soup on a cold autumn night. This Instant Pot Potato Soup is just the comfort soup you're looking for.

This baked potato soup tastes just like baked potatoes and is topped with your favorite toppings including bacon, cheddar cheese, sour cream, and chives.

It's creamy, comforting, easy, delicious, gluten-free, and can easily be made dairy-free! Plus, it’s super quick to make in your Instant Pot (or your slow cooker or stovetop option!)

Required raw materials

This potato soup recipe requires a few simple ingredients—many of which you probably already have.

• bacon: You'll need eight pieces of bacon, cooked and diced, to complement the soup.
• potato: I used russet potatoes, peeled and cut into 1/2 inch pieces.
• broth: I used chicken stock, but feel free to use whatever stock you have on hand.
• spices: We add rich flavor with a simple blend of sea salt, garlic powder, black pepper, and smoked paprika.
• sour cream: Or, for a dairy-free option, plain, dairy-free yogurt or Homemade Cashew Cream. For a lighter dairy option, use plain Greek yogurt.
• lemon juice: A squeeze of lemon juice can add some needed pizzazz to the soup.
• decorate: I like to top each bowl of soup with sliced ​​chives and shredded cheddar cheese. Feel free to add any of your favorite baked potato toppings.

What kind of potatoes are best for soup?

My favorite potato variety for making soup is Russet. They are higher in starch and therefore produce the creamiest soup texture!

If you don’t have Russet potatoes on hand, you can swap them out for Yukon Gold potatoes.

How to Make Instant Pot Potato Soup

1. Cook bacon: Press the Saute function on the Instant Pot, add the bacon and cook until crispy. Once the bacon is crispy, turn off the saute function, remove the bacon and set aside. Drain all but 1 teaspoon fat from Instant Pot.
2. Combine soup ingredients: Add stock, salt, garlic powder, pepper and chili powder to Instant Pot. Stir to combine, then cover and cook manually on high pressure for 12 minutes. Once cooked, use natural release for 5 minutes, then manually release remaining pressure. Remove the lid and remove 2 cups of potato cubes. Set them aside.
3. Mix, finish and serve: Use an immersion blender to blend the soup in the Instant Pot. Once creamy, add sour cream or a dairy-free alternative and return the potatoes to the Instant Pot. Taste and re-season as desired, then top with bacon, cheese, chives, etc.

Variety

• Dairy free. This recipe is super easy and dairy-free!Skip the sour cream and cheese and use plain dairy-free yogurt or cashew cream instead. To make it vegetarian, too, swap the chicken stock for vegetarian stock and skip the bacon.
• vegetarian diet. Use vegetable broth instead of chicken broth, and use a vegetarian alternative to bacon (or skip the bacon altogether.)
• Extra spicy. This soup already has a bit of heat thanks to the smoked paprika and black pepper. If you want it spicier, add a little chili powder or sprinkle with red pepper flakes.

Food recommendations

This baked potato soup is great on its own with all the ingredients, but it also tastes great with a delicious side dish or two. Here are some ideas:

How to store

This filled baked potato soup will keep in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing it because the texture of the potatoes (and sour cream, if you use it) won't hold up well after thawing.

To reheat, microwave a single serving or heat a large batch in a pot on the stove over low heat.

More Instant Pot Soup Recipes to Try

• 8 pieces bacon dice
• 3 pound Russet potatoes Peel and cut into 1/2-inch pieces
• 4 cup chicken soup
• 1 teaspoon sea ​​salt
• 1 teaspoon garlic powder
• ½ teaspoon Black pepper
• 1/4 teaspoon smoked paprika
• 4 ounce Sour cream or dairy-free yogurt or cashew cream
• 1 spoon lemon juice
• Chinese chives sliced, for garnishing
• shredded cheddar cheese for decoration

• Press the Saute function in the 6 or 8-quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Turn off saute function, remove bacon and about 1 teaspoon bacon fat.

• Add potatoes, stock, salt, garlic powder, pepper, chili powder and stir. Close the lid, set the pressure valve to seal, and cook on manual high pressure for 12 minutes. Use Natural Release for 5 minutes and then release any remaining pressure.

• Remove 2 cups of potatoes and set aside.

• Using an immersion blender, blend remaining soup. Add sour cream and lemon juice or dairy-free alternative (see note) and stir until thoroughly combined.

• Return potatoes to pot, stir and season with salt and pepper.

• Serve soup and top with bacon, cheese, chives and smoked paprika, if desired.

• Reserve 1 teaspoon bacon grease. After bacon is cooked, drain off all but 1 teaspoon of fat. The extra teaspoon adds a lot of flavor to the soup.

• Peel the potatoes. I recommend removing the skins before cutting and boiling the potatoes. Left on, it will disrupt the creamy texture of the soup.

• Cut the potatoes evenly. Be sure to cut the potatoes into even 1/2-inch cubes. Larger or smaller, the listed cooking times will not be accurate.

• Do not over mix. Overmixed potatoes will become thick and sticky. For best texture, beat until creamy, then stop.

• If you don’t have an immersion blender, You can transfer the soup to a stand mixer, blend until creamy, then pour back into the pot. This does add an extra step and an extra plate, but the effect is just the same!