Loaded Potato Soup, in an Instant (pot)….
If you know me or have been following the blog, you know I make a big batch of soup every week as part of my Meal Planning. Instant Pot Loaded Potato Soup is the latest addition, and I can’t wait for you to try it.
I love a creamy, rich, soup and have been making chowders and soups in my slow cooker and stove top for years, but it takes some tweaking to get those family favorites to work in the Instant Pot. This Loaded Potato Soup is family approved.
Why use the Instant Pot to make soup?
Honestly? For me the number one reason to make soup in the Instant Pot is that it’s faster. Life is busy and I need FAST recipes. But that’s not the only reason.
- Easy one pot clean up
- Has a large capacity; make some for now and some for later
- Set it and forget it; no standing over the pot
- All day simmered flavour, FAST. I like FAST
- Moist heat; perfect for tenderizing tough cuts of meat, root vegetables & squash
Let’s talk about potatoes
While I like ALL potatoes, there are differences in the varieties that make some better for certain kinds of recipes than others. Choosing the right potato for the recipe can make a big difference in the end result.
For soups, I like Russet or Yukon gold. Both are more starchy potatoes, and will give you a smoother, creamier soup.
There is a great article here from the Spruce Eats on how to choose the best potato for your recipe.
Best cheese for potato soup?
You can easily make this a cheesy Potato Soup, just by stirring in some shredded cheese at the end, but there are a couple of things to keep in mind when choosing a cheese.
- It should be a good melting cheese, I don’t recommend light cheeses which have less fat in the them and won’t melt as well.
- Sharp or Aged Cheeses, including sharp cheddar, parmesan, asiago, Colby, are all good varieties to use.
- Cream cheese will add extra richness, without adding much flavour, I often like to add 4 oz cream cheese and a cup of sharp cheddar!
Don’t have an Instant Pot?
If you don’t have an Instant Pot, you can still make this soup! You’ve got options:
CROCKPOT: Follow the instructions below, but place the everything in a crockpot and cook on low for 8 hours. Then proceed with the recipe as directed.
STOVETOP: Follow the instructions below, but place everything in a large soup pot on the stove. Bring to a boil, reduce heat and simmer for about 45 minutes depending on the size of your potatoes. Proceed as directed.
Instant Pot Potato Soup
- 1 Tablespoon butter
- 1 small onion chopped
- 2 cloves garlic minced
- 32 ounce chicken broth
- 1 can cream of chicken soup
- 2 pounds potatoes peeled and chopped
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- ½ cup milk
- 1 Tablespoon flour
- 1 1/2 cups shredded cheese optional
LOAD IT UP: Shredded cheese, chopped green onions, cooked crumbled bacon, chopped parsley
- Turn your Instant Pot on to medium on the Saute setting, add butter and melt.
- Add the onions and garlic and cook until transparent and tender, about 3 minutes. Watch that the garlic doesn't get dark or it will be bitter
- Add the broth, cream of chicken soup and potatoes. Stir.
- Place lid on pot and turn valve to seal. Cook on high pressure for 12 minutes.
- When the time is up, do a controlled quick release, a full quick release may get messy
- Remove 1 Tbsp of hot broth from the pot, and stir in the flour, mixing until smooth paste forms. Slowly stir the milk into the flour/broth paste until combined. This will be your thickener.
- With an immersion blender, puree potato until smooth. For a more rustic soup use a potato masher, leaving larger pieces of potato. Stir in the milk/flour thickener.
- Set the Instant Pot to the Saute setting and simmer for about 3 minutes or until soup is the desired consistancy.
- Taste and adjust salt and pepper to your personal preference. I like a good sprinkle of freshly ground pepper on mine!