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Craving comfort food? I've got just the thing! My instant pot loaded potato soup hits all the right notes. Creamy, cheesy, and packed with bacon goodness, this soup comes together in no time. Perfect for chilly evenings or when you need a hug in a bowl. Trust me, once you try this recipe, you'll be making it on repeat. Let's dive into this crowd-pleaser that'll have everyone asking for seconds!
Ingredients for Instant Pot Loaded Potato Soup
- Bacon: Adds smoky flavor and crispy texture, enhancing the overall richness and depth of the soup.
- Onion, garlic: Provide aromatic base flavors, adding complexity and depth to the soup's taste profile.
- Chicken broth: Infuses savory notes and acts as the main liquid base for the soup, enhancing its overall flavor.
- Potatoes: The star ingredient, they provide creaminess and heartiness, making the soup satisfying and comforting.
- Cheddar cheese: Melts into the soup, adding a creamy texture and a rich, cheesy flavor to the dish.
- Heavy cream: Adds richness and creaminess, creating a velvety smooth texture and luxurious mouthfeel to the soup.
- Green onions: Fresh, mild onion flavor and vibrant color, serving as a flavorful garnish to brighten up the dish.
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and ensuring a creamy texture.
- Immersion blender: Perfect for blending the soup to a smooth consistency without the need to transfer to a traditional blender.
- Cutting board: Needed for chopping ingredients like onions, garlic, and potatoes before adding them to the soup.
- Chef's knife: Essential for precise and efficient cutting of ingredients on the cutting board.
- Measuring cups and spoons: Necessary for accurately measuring out ingredients like broth, cream, and cheese for the recipe.
Instant Pot Loaded Potato Soup Recipe
This Instant Pot Loaded Potato Soup is a creamy and delicious comfort food that is quick and easy to make. Perfect for a cozy dinner!
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Equipment
- Instant Pot
- Immersion Blender
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 6 slices bacon chopped
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 6 medium potatoes peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- to taste salt and pepper
- for garnish chopped green onions
Read more: Instant Pot Potato Leek Soup Recipe
Instructions:
- Set the Instant Pot to sauté mode and cook the bacon until crispy. Remove the bacon and set aside.
- Add the onion and garlic to the bacon fat in the pot and sauté until softened.
- Pour in the chicken broth and deglaze the pot, scraping up any browned bits from the bottom.
- Add the diced potatoes to the pot and season with salt and pepper.
- Close the Instant Pot lid and set to manual high pressure for 10 minutes.
- Once the cooking time is up, do a quick pressure release and carefully open the lid.
- Use an immersion blender to blend the soup until smooth.
- Stir in the shredded cheddar cheese and heavy cream until melted and creamy.
- Serve the loaded potato soup hot, topped with the crispy bacon, chopped green onions, and extra cheese if desired.
Notes:
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutrition value:
Calories: 380kcalCarbohydrates: 28gProtein: 12gFat: 25gSaturated Fat: 13gCholesterol: 65mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 350IUVitamin C: 20mgCalcium: 220mgIron: 2mg
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Tried this recipe?Let us know how it was!
Tips for Making Instant Pot Loaded Potato Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed, but do not add the heavy cream.
- Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup on the stove, stir in the heavy cream, and adjust seasoning as needed.
Freezing Instructions
- Cool the soup completely and transfer it to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the soup overnight in the refrigerator and warm it on the stove, adding the heavy cream and adjusting seasoning before serving.
One interesting fact about this instant pot loaded potato soup recipe is that you can add a splash of apple cider vinegar to the soup before serving to enhance the flavors and give it a subtle tangy kick. It adds a unique depth of flavor that will surprise your taste buds!
Common Questions About Preparing Instant Pot Loaded Potato Soup
FAQ:
Can I use different types of cheese in this recipe?
Yes, you can customize the soup by using your favorite cheese or a combination of cheeses for a unique flavor.
How can I make this recipe vegetarian?
To make this recipe vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth.
Can I freeze this soup for later?
Yes, you can freeze this soup for later. Just let it cool completely, then store it in airtight containers in the freezer for up to 3 months.
How can I make this soup thicker?
To make the soup thicker, you can mash some of the cooked potatoes with a fork or potato masher before adding the cheese and cream.
Can I add other ingredients to this soup?
Absolutely! Feel free to add in ingredients like cooked ham, broccoli, or even jalapeños to customize the soup to your liking.
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