Description
This Instant Pot Loaded Potato Soup is a creamy, comforting dish packed with tender russet potatoes, crispy bacon, and rich flavors from smoked paprika and garlic. It’s quick to make using the Instant Pot, perfect for a satisfying meal topped with shredded cheddar, chives, and a dollop of sour cream or a dairy-free alternative.
Ingredients
Soup Base
- 3 pounds russet potatoes, peeled and cut into ½-inch pieces
- 4 cups chicken broth
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Additional Ingredients
- 8 pieces of bacon, diced
- 4 ounces sour cream or dairy free yogurt or cashew cream
- 1 tablespoon lemon juice
Garnish
- Chives, sliced
- Shredded cheddar cheese
- Additional smoked paprika (optional)
Instructions
- Cook Bacon: Press the sauté function on a 6 or 8 quart Instant Pot. Add diced bacon and cook until crispy, about 7 minutes. Then shut off the sauté mode, remove the bacon, leaving about 1 teaspoon of bacon grease in the pot.
- Add and Cook Potatoes: Add the peeled and chopped potatoes, chicken broth, sea salt, garlic powder, black pepper, and smoked paprika to the pot. Stir to combine. Close the Instant Pot lid, set the pressure valve to sealing, and cook on manual high pressure for 12 minutes.
- Release Pressure: Allow for a natural pressure release for 5 minutes, then carefully release any remaining steam manually.
- Remove Potatoes: Open the lid and remove about 2 cups of cooked potatoes from the pot; set them aside for later.
- Blend Soup: Using an immersion blender, blend the remaining soup in the pot until smooth and creamy.
- Incorporate Cream and Lemon: Whisk in the sour cream (or dairy-free alternative) and lemon juice until fully combined, adding richness and a subtle tang.
- Combine and Season: Return the reserved potato pieces to the soup, stir gently, and adjust seasoning with additional salt and pepper to taste.
- Serve and Garnish: Ladle soup into bowls and top with crispy bacon pieces, shredded cheddar cheese, sliced chives, and an optional sprinkle of smoked paprika for added flavor and color.
Notes
- You can substitute sour cream with dairy free yogurt or cashew cream to make this soup dairy-free.
- If you prefer a thicker or thinner consistency, adjust the broth amount accordingly before pressure cooking.
- For a vegetarian version, omit bacon and use vegetable broth instead.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
