Instant Pot Loaded Potato Soup Recipe (With Slow Cooker Version!)

Why You'll Love This Recipe:

• Quick & Easy: Ready in under 30 minutes in the Instant Pot.

• Creamy & Flavorful: Packed with tender potatoes, crispy bacon, melty cheese, and all the fixings.

• Versatile Cooking Options: Instant Pot and slow cooker instructions included.

Ingredients:

• 6 medium russet potatoes, peeled and diced

• 1 medium onion, diced

• 4 cups chicken broth

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1 cup shredded cheddar cheese

• 6 slices bacon, cooked and crumbled

• 1/2 cup sour cream

• 2 tbsp butter

• Salt & pepper to taste

• Optional toppings: green onions, extra cheese, bacon bits

Instant Pot Instructions:

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Add butter and sauté onions until translucent, about 3-4 minutes. Add minced garlic and cook for another 1 minute.

2. Add Potatoes & Broth: Add diced potatoes and chicken broth. Season with salt and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

3. Quick Release & Mash: Perform a quick release. Use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture.

4. Stir in Creamy Goodness: Add heavy cream, shredded cheddar, and sour cream. Stir until well combined and creamy.

5. Add Bacon & Adjust Seasoning: Stir in crumbled bacon, taste, and adjust seasoning if needed.

6. Serve & Garnish: Ladle the soup into bowls and top with extra cheese, bacon bits, and green onions.

Slow Cooker Instructions:

1. Combine Ingredients: In a slow cooker, combine diced potatoes, onions, garlic, chicken broth, salt, and pepper.

2. Cook Low & Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.

3. Mash & Stir: Mash some of the potatoes for a creamier texture. Stir in heavy cream, cheddar cheese, and sour cream.

4. Add Bacon & Finish: Mix in crumbled bacon and let it warm through for 10-15 minutes.

5. Serve & Garnish: Serve hot with your favorite toppings.

FAQs:

1. Can I use different potatoes? Yes! Yukon Gold or red potatoes work well and add a buttery flavor.

2. How can I make this vegetarian? Use vegetable broth instead of chicken broth and skip the bacon, or use vegetarian bacon alternatives.

3. Can I freeze this soup? Potato soups don’t freeze well as the texture can become grainy. It’s best enjoyed fresh or refrigerated for up to 4 days.

4. How do I thicken the soup? If you prefer a thicker consistency, mix 1-2 tablespoons of cornstarch with a bit of cold water and stir it into the soup while it simmers.

5. Can I make it dairy-free? Absolutely! Use coconut cream or a dairy-free heavy cream alternative, and opt for dairy-free cheese and sour cream.

Tips for the Best Loaded Potato Soup:

• Crispy Bacon: Cook bacon separately for maximum crispiness before adding it to the soup.

• Texture Balance: Mash only some of the potatoes to maintain a chunky and creamy consistency.

• Season Gradually: Taste as you go to avoid over-salting, especially with salty bacon and cheese.

Final Thoughts:

This Instant Pot Loaded Potato Soup is hearty, creamy, and full of rich flavors that’ll warm you up from the inside out. Whether you're using an Instant Pot or letting it simmer all day in a slow cooker, it’s a foolproof comfort dish everyone will love. Pair it with crusty bread for the ultimate cozy meal!