Get ready for Instant Pot Loaded Potato Soup, a flavor-packed delight that’s ready in just 30 minutes! We’re talking creamy goodness loaded with Yukon gold potatoes, savory chicken stock, and, of course, crispy bacon. And don’t stop there; we’re doubling down on the bacon, adding a generous sprinkle of cheese, and finishing it off with some zesty green onions. It’s the ultimate comfort food, and here’s the kicker – it’s gluten-free and a total kid-pleaser!
So, imagine serving up this hearty goodness to your family and friends. They’ll be convinced you’ve been slaving away in the kitchen for hours, but you’ll know the delicious truth: you whipped up this gourmet sensation in just 30 minutes flat. Get ready to enjoy all the flavors of a loaded baked potato without the wait!
Ingredients
- 2.5 pounds Yukon Gold potatoes, peeled and cubed
- 32 ounces chicken stock ✅
- 1 medium onion, diced
- 2.1 ounce package pre-cooked bacon, chopped, divided ✅
- 2 cloves garlic, minced
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 2 cups whole milk, divided
- 1/2 cup shredded cheese ✅
- 1/4 cup sliced green onions
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot & How To Use An Instant Pot
How To Make
Turn the instant pot to sauté. Add 5 slices of chopped bacon along with the onions. Sauté until the onions are translucent, about 3-4 minutes. Add the garlic and cook for 1 minute.
Add the chicken stock and potatoes
Add the potatoes, chicken stock, salt, and pepper to the instant pot. Place the lid onto the instant pot and turn it to sealing. Set to pressure cook for 12 minutes.
Make the slurry
Meanwhile, whisk 2 tablespoons of milk into the cornstarch. Set aside.
Vent and mash the potatoes
Once cooked, you can do a natural release, or turn the valve to venting to release the pressure. Mash the potatoes until you have the texture desired with a potato masher or immersion blender.
Add the milk and slurry
Whisk the milk into the potato mixture. Turn the instant pot to sauté. Whisk the cornstarch mixture into the soup and bring to a boil stirring occasionally until thickened.
Serve
Serve loaded with bacon, shredded cheese, and green onions.
What To Serve With Baked Potato Soup
Topped with bacon, cheese and onions, this cream of potato soup as all the flavor one is looking for. Chives, sour cream and/or black olives are additional toppings to consider adding.
We serve this loaded soup as a complete meal or pair it with Gluten Free Corn Bread Muffins, Gluten Free Dinner Rolls or Gluten Free Rolls for a heartier version.
A crispy gluten-free grilled cheese is also a delicious pairing. Kids and adults alike will enjoy dipping their grilled cheese into a steaming bowl of soup.
Tips and Tricks
- Saute for Flavor: Sautéing the onions and bacon right in your Instant Pot before adding other ingredients is a secret to building deep, rich flavors in your soup. The caramelized onions and crispy bacon will elevate the taste.
- Chop Bacon Efficiently: To make chopping bacon easier, briefly freeze it for about 15 minutes. It will firm up and be simpler to cut into small pieces.
- Garlic Timing: Garlic can burn easily, so add it after the onions have turned translucent. Cook for just a minute to release its aromatic flavors.
- Pressure Cook Timing: To ensure your potatoes are perfectly cooked, set the Instant Pot to pressure cook for 12 minutes. This should result in tender, easily mashable potatoes.
- Natural Release Option: After pressure cooking, you can opt for a natural release. This will allow the flavors to meld even further, but if you’re in a hurry, a quick release is fine too.
- Slurry for Thickness: The cornstarch slurry is your secret weapon for achieving that creamy texture. Whisking it with a bit of milk prevents clumps and ensures even thickening.
- Boil and Stir: When adding the milk and cornstarch mixture, switch your Instant Pot back to sauté mode. Keep stirring occasionally as it comes to a boil. This will help thicken the soup and make it velvety smooth.
Frequently Asked Questions
Yukon golds create the best result. Russets are starchier and will not hold their shape in soup. Using Russet potatoes will change the results of this recipe; however, can be used if preferred.
We do, but you can also make this recipe with unpeeled potatoes if short on time or if you are looking to add more fiber to this dish.
Swap the whole milk with soy or coconut milk then omit the shredded cheese or opt for a dairy free alternative.
Store in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheat on the stovetop over low heat or in the microwave in 30-second increments until hot.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Ask a helper to release the pressure from the instant pot when the soup is done cooking.
- Mixing together milk and cornstarch will create a cornstarch slurry, which helps to thicken soup.
- To thin soup, slowly pour in 2 tablespoons of hot milk or chicken broth until the desired consistency is reached.
More Soup Recipes
- Chicken Sausage Soup
- Chicken Poblano Soup
- Butternut Squash and Carrot Soup
- Brussels Sprout Soup
- Crockpot Pumpkin Soup
- Stuffed Pepper Soup with Sausage
- Gluten Free Chicken Noodle Soup
- Gluten Free Dairy Free Cream of Chicken Soup
- Slow Cooker Chunky Vegetable Soup
- Cheesy Broccoli Cauliflower Soup
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Loaded Potato Soup Instant Pot Recipe
Equipment
Ingredients
- 2.5 pounds Yukon Gold potatoes, peeled and cubed
- 32 ounces chicken stock ✅
- 1 medium onion, diced
- 2.1 ounce package pre-cooked bacon, chopped, divided ✅
- 2 cloves garlic, minced
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 2 cups whole milk, divided
- 1/2 cup shredded cheese ✅
- 1/4 cup sliced green onions
Instructions
- ⭐️Saute onions and bacon. Turn the instant pot to saute. Add 5 slices of chopped bacon along with the onions. Saute until the onions are translucent, about 3-4 minutes. Add the garlic and cook for 1 minute.1 medium onion, diced, 2.1 ounce package pre-cooked bacon, chopped, divided, 2 cloves garlic, minced
- Add the chicken stock and potatoes. Add the potatoes, chicken stock, salt, and pepper to the instant pot. Place the lid onto the instant pot and turn it to sealing. Set to pressure cook for 12 minutes.2.5 pounds Yukon Gold potatoes, peeled and cubed, 1.5 teaspoons salt, 1/2 teaspoon pepper, 32 ounces chicken stock
- Make the slurry. Meanwhile, whisk 2 tablespoons of milk into the cornstarch. Set aside.2 tablespoons cornstarch, 2 cups whole milk, divided
- ⭐️Vent and mash the potatoes. Once cooked, you can do a natural release, or turn the valve to venting to release the pressure. Mash the potatoes until you have the texture desired.2 cups whole milk, divided
- ⭐️Add the milk and slurry. Whisk the milk into the potato mixture. Turn the instant pot to sauté. Whisk the cornstarch mixture into the soup and bring to a boil stirring occasionally until thickened.
- Serve. Serve loaded with bacon, shredded cheese, and green onions.1/2 cup shredded cheese, 1/4 cup sliced green onions
Video
Notes
- Yukon golds are the best potatoes for potato soup. Russets are starchier and will not hold their shape in soup. Using Russet potatoes will change the results of this recipe; however, can be used if preferred.
- For dairy free, swap the whole milk with soy or coconut milk then omit the shredded cheese or opt for a dairy free alternative.
- Store in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Melissa says
The flavor was awesome – and from such a simple recipe. Will make again!
Pahala Rasagolla says
Wow ! it turned out yumm!