Instant Pot Loaded Potato Soup

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You know those people who love soup? All soups, stews, chowders, bisques, etc. . . . If it has a decadent broth and maybe a few chunks of vegetables and meat in it, they’re in heaven. Yeah, I’m not one of those people. But, I will make an exception for potato soup. The problem I have with soups is that I feel like I’m not getting a full meal unless I pair it with some bread, a salad, or another side. But this instant pot potato soup is not that kind of soup. Yes, I would absolutely recommend serving it with a slice of homemade sourdough bread (to wipe up every last drop), but it’s not a requirement. The medley of fragrant vegetables, satisfying potatoes, succulent bacon, and hearty broth result in a one-pot meal you’ll reach for every winter.

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INGREDIENTS  

  • 6 strips uncooked bacon, cut into small pieces
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced (approx. 1 cup)
  • 3 stalks celery, diced (approx. 1 cup)
  • 3 large garlic cloves, minced
  • 2.5 lbs russet potatoes, diced
  • 3 cups chicken broth (I like Better Than Bouillon’s chicken base)
  • 1.5 tsp salt, plus more to taste
  • 1 tsp pepper, plus more to taste
  • 1/2 tsp Slap Ya Mama seasoning (if you don’t have Slap Ya Mama, you can add a dash each of paprika, onion powder, garlic powder, salt, black pepper, and a smidge of cayenne powder–all to taste.)
  • 2 cups whole milk
  • 2/3 cup sour cream or heavy cream (I used sour cream and it adds a nice depth of flavor, whereas heavy cream will result in a richer soup.)
  • For garnish: shredded cheddar cheese, extra bacon, diced scallions, a dollop of sour cream

INSTRUCTIONS

Turn on the sauté button on your Instant Pot and let it heat up. Add the bacon and cook until browned and crispy. Remove the bacon, leaving the fat behind.

Add the butter to the Instant Pot. Once it has melted, add the onion, carrots, and celery. Cook, stirring frequently, until they are slightly softened, 3-4 minutes.

Add the garlic and cook until fragrant, approximately 1 minute. Keep stirring so it doesn’t burn.

Add the potatoes, chicken broth, salt, pepper, and Slap Ya Mama seasoning to the pot and stir well.

Put the lid on your Instant Pot and seal it. Set it for 10 minutes on high pressure and then do a quick release.

Once the steam has stopped and the pin has dropped, slowly open the lid away from you. Carefully and gradually pour in the milk and heavy cream (or sour cream) while stirring.(At this point I prefer to break out my immersion blender for a thicker, smoother soup. I like to leave a few chunks, but this part is up to you. You can also achieve a thicker soup by whisking a couple tablespoons of flour into the milk before adding it.)

Stir the bacon in, and season to taste. Garnish, and enjoy!

Instant Pot Loaded Potato Soup

In the winter months, potato soup is the ultimate comfort food. Full of robust root vegetables and crispy bacon, this recipe is a people-pleaser.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

  • 6 strips uncooked bacon cut into small pieces
  • 3 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced (approx. 1 cup)
  • 3 stalks celery diced (approx. 1 cup)
  • 3 large garlic cloves minced
  • lbs russet potatoes diced
  • 3 cups chicken broth I like Better Than Bouillon's chicken base
  • tsp salt plus more to taste
  • 1 tsp pepper plus more to taste
  • ½ tsp Slap Ya Mama seasoning if you don't have Slap Ya Mama, you can add a dash each of paprika, onion powder, garlic powder, salt, black pepper, and a smidge of cayenne powder–all to taste.
  • 2 cups whole milk
  • cup sour cream or heavy cream I used sour cream and it adds a nice depth of flavor, whereas heavy cream will result in a richer soup.
  • For garnish shredded cheddar cheese, extra bacon, diced scallions, a dollop of sour cream

Instructions
 

  • Turn on the sauté button on your Instant Pot and let it heat up. Add the bacon and cook until browned and crispy. Remove the bacon, leaving the fat behind.
  • Add the butter to the Instant Pot. Once it has melted, add the onion, carrots, and celery. Cook, stirring frequently, until they are slightly softened, 3-4 minutes.
  • Add the garlic and cook until fragrant, approximately 1 minute. Keep stirring so it doesn't burn.
  • Add the potatoes, chicken broth, salt, pepper, and Slap Ya Mama seasoning to the pot and stir well.
  • Put the lid on your Instant Pot and seal it. Set it for 10 minutes on high pressure and then do a quick release.
  • Once the steam has stopped and the pin has dropped, slowly open the lid away from you. Carefully and gradually pour in the milk and heavy cream (or sour cream) while stirring.
    (At this point I prefer to break out my immersion blender for a thicker, smoother soup. I like to leave a few chunks, but this part is up to you. You can also achieve a thicker soup by whisking a couple tablespoons of flour into the milk before adding it.)
  • Stir the bacon in, and season to taste. Garnish, and enjoy!

Notes

● Ideally, cut the potato and carrot into 1-inch cubes so they all cook evenly.
● You can use an immersion blender or regular blender or don’t blend at all! It will be more soup-like, and less chowder-like.
 
Keyword Potato soup
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One response to “Instant Pot Loaded Potato Soup”

  1. […] As you can see in the background of some of my photos, homemade sourdough bread is a staple in our household. For breakfast, it is the base for avocado toast, peanut butter and bananas, or a delicious runny egg. For lunch or dinner, it transforms into the best grilled cheese sandwich or the perfect sidecar to a hearty bowl of soup, like this Instant Pot Loaded Potato Soup. […]

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