Instant Pot Loaded Potato Soup
The addictive creamy goodness of loaded baked potato soup made easy in the Instant Pot!
Servings 4
Calories 380kcal
Ingredients
- 1/2 pound bacon slices, chopped
- 1 leek, chopped
- 1 small onion, diced
- 1/2 cup diced celery
- white wine, optional
- 2 tablespoons flour
- 3 pounds potatoes, scrubbed, peeled, and sliced into large chunks
- 4 cups low sodium chicken broth
- 4 ounces cream cheese, cut into cubes
- 1/4 cup heavy cream
- lemon juice
- kosher salt
- sour cream, for garnish
- snipped chives or sliced scallions, for garnish
- grated cheeses* (cheddar, raclette, fontina are great choices)
Instructions
- Set the Instant Pot unit to Saute (medium). When the unit reads Hot, add the bacon to the inner pot. Cook the bacon until crispy (about 10 minutes). Scoop out the bacon pieces onto a paper towel-lined plate and set aside.
- Add the leeks, onion, and celery to the pot and saute until softened, about 5 minutes.
- Turn off the unit.
- Deglaze the inner pot with either a splash of wine or chicken broth. Sprinkle the flour over the veggies, and mix well.
- Add the potatoes, leveling them out in the pot. Cover with the chicken broth.
- Afix the lid and turn the valve to Sealing. Set manual pressure (high) to 3 minutes.
- When finished cooking, let natural release for 3 minutes, then quick release the remaining pressure. Open the lid, taking care to watch the drips.
- Use a potato masher to mash the potato chunks to your desired consistency (I prefer it similar to applesauce - smooth, but with little chunks).
- Add the cream cheese, and use a large whisk to mix it into the soup (a whisk will help quickly break down the cubes).
- Tip in the heavy cream, along with a big pinch of salt. Use the whisk to stir the cream into the soup.
- Taste, and add a splash of lemon juice (for brightness), and adjust the salt (you'll likely need a pinch or three).
- Serve, with the bacon pieces, sour cream, chives, and cheese for toppings.
Notes
You can absolutely add some cheese to the soup after the seasoning. I prefer to add it as a topping instead, both to keep dairy portions under some kind of control (haha), but also because I don't like how stringy the soup sometimes gets when cheese is added directly to the pot (without making a roux first).
To make on the stove top instead of Instant Pot: follow the instructions through step 5. Bring the soup to a gentle boil, then reduce to a simmer, and cook until the potatoes are fork-smash tender (about 8-10 minutes). Reduce heat to low, and continue with step 8.
Nutrition
Calories: 380kcal