Instant Pot Potato Soup is a hearty and flavorful meal-sized soup. It’s loaded with Yukon gold potatoes, bacon, half and half, and two different kinds of cheese. You definitely want to try this instant pot soup recipe!
New to the instant pot? Check out our instant pot guide here.
To make instant pot potato soup, you start by cooking the bacon directly in the instant pot. I love this feature!
I only dirtied one pot making this instant pot soup!
Then, you take the bacon out and add the potatoes and chicken broth (I also made the chicken broth in my instant pot) and cook for 10 minutes.
Next, you unplug the instant pot and blend up the potatoes and broth using an immersion blender (this is the one I have).
If you don’t have an immersion blender, you can blend it in a traditional blender or use a potato masher.
The potato masher will leave you with a bit of a chunkier soup.
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After your soup is blended, plug the instant pot back in and set it back to saute.
Bring it to a boil and whisk in 4 ounces cubed cream cheese and half and half.
Keep whisking until the cream cheese is fully blended into the potato soup.
Mix in 1/2 of the cooked bacon.
Top your soup with the remaining bacon, shredded sharp cheddar, and sliced green onions.
You’re all set to enjoy your rich and hearty instant pot loaded baked potato soup.
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Amount Per Serving Calories 680