The bacon is the first clue that this soup is going to be worth the wait: thick-cut pieces sizzle in the Instant Pot and leave behind a savory layer that becomes part of the soup’s base. For this Instant Pot Loaded Baked Potato Soup with Crispy Bacon, I keep that browned bacon flavor in the pot instead of wiping it away, then finish each bowl with the crisp pieces.
Russet potatoes give the soup its body, but mashing every cube would take away the loaded-baked-potato feel. I break down about half, then stir in softened cream cheese and heavy cream for a creamy broth with tender pieces left in it. The bowls come together with sharp cheddar, sour cream, green onions, and bacon on top.
It’s a generous, comforting soup for six, with a creamy base and crisp, salty bites in every spoonful.
Kitchen Note
Keep the bacon out of the soup until you’re ready to serve. The topping stays crisp against the creamy potatoes, instead of softening while it sits in the pot.
Save this loaded baked potato soup for a cozy dinner: creamy russets, sharp cheddar, and crisp bacon in every bowl.
The Brown Bits at the Bottom Are Too Good to Leave Behind
Once the bacon comes out, you’ll see browned bits clinging to the bottom of the Instant Pot. They’re concentrated bacon flavor, and the broth loosens them so they can season the whole pot. Scrape the bottom well after adding the broth, before the potatoes go in. A patch of stuck-on fond can also interfere with pressure cooking, so don’t leave those bits behind.
This small step makes a difference in a soup with a short ingredient list. The bacon drippings and browned bits build a savory base, while the onion and garlic add sweetness and aroma. Low-sodium chicken broth gives those flavors room without making the finished soup taste overly salty. Once the potatoes are added, the pressure cooker does the tenderizing; you don’t need to cook them separately or make a roux to thicken the soup.
The result should taste like more than potatoes and cream. That depth starts before the lid goes on, while you still have a clear view of the bottom of the pot.
Why Russets, Cream Cheese, and Sharp Cheddar Matter Here
- Russet potatoes — Their starchy texture helps thicken the broth when you mash them. Yukon Gold potatoes are a workable swap, but they’re waxier and won’t make the soup quite as fluffy; mash a few more pieces if you want a thicker bowl.
- Thick-cut bacon — The larger pieces give you substantial crisp bites and render fat for the soup base. Regular-cut bacon works too, but it can crisp sooner, so watch the pan rather than relying on the same timing.
- Cream cheese — Softening it and cutting it into cubes helps it melt evenly into the hot soup. A store-brand block is fine; starting with softened cubes matters more than choosing a particular brand.
- Heavy cream — It rounds out the broth and gives the soup a richer finish. Half-and-half can stand in if you prefer a lighter soup, though the result won’t be quite as full-bodied.
- Sharp cheddar — Its tangy bite cuts through the creamy potatoes. A standard sharp cheddar is plenty; you don’t need an aged specialty cheese for a flavorful topping.
- Sour cream and green onions — These go on at the end, where their cool tang and fresh onion flavor balance the hot, rich soup. Thinly slicing the green onions makes them easy to scatter over each serving.
From Crisp Bacon to Creamy Potato Soup in the Instant Pot
Render the Bacon Until Crisp
Set a 6-quart Instant Pot to Sauté and add the bacon pieces. Cook for 8–10 minutes, stirring occasionally, until they’re crisp rather than just browned. Transfer the bacon to a paper towel-lined plate. Leave 1 tablespoon of drippings in the pot so the onion has enough fat to soften without sitting in a pool of grease.
Soften the Aromatics and Build the Base
Add the butter and diced onion to the pot and cook for 3–4 minutes, stirring, until the onion has softened. Stir in the minced garlic and cook for 30 seconds; it should smell fragrant, not toasted. Pour in the chicken broth and scrape up the browned bits from the bottom. Stir in the potatoes, kosher salt, and black pepper.
Pressure-Cook the Potato Cubes
Lock the lid and set the valve to Sealing. Cook at High pressure for 8 minutes, then let the pressure release naturally for 10 minutes. Carefully quick-release any pressure that remains after that. The potatoes should be tender enough to mash easily; if they still feel firm, check that the cubes were cut to a consistent size before changing the cook time.
Mash and Finish the Soup
Turn off the Instant Pot and mash about half of the potatoes right in the pot. Stir in the softened cream cheese cubes and heavy cream until the cream cheese has melted and the broth looks creamy. Ladle the soup into bowls. Finish each serving with bacon, shredded cheddar, sour cream, and sliced green onions.
Three Smart Ways to Adapt This Loaded Potato Soup
Make It Vegetarian
Leave out the bacon and use vegetable broth in place of chicken broth. Use 2 tablespoons of butter to soften the onion and garlic, replacing the bacon drippings and the butter in the original sauté. The soup will lose the smoky bacon flavor, but the potato, cheddar, sour cream, and green onion toppings still make it hearty.
Use Half-and-Half for a Lighter Finish
Replace the heavy cream with half-and-half and keep the cream cheese in place. The soup will be a little less rich and slightly thinner, while the cream cheese still gives the broth a smooth, creamy quality.
Make the Texture Smoother
For fewer potato pieces, mash more than half of the cooked potatoes before stirring in the cream cheese and heavy cream. You’ll get a thicker, more uniform soup while keeping some tender potato chunks in each bowl.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3–4 days. The soup will thicken as it chills.
- Freezer: Freeze in airtight portions for up to 2 months. The potatoes may turn grainy and the dairy may separate a little after thawing, so the texture is best when freshly made.
- Reheating: Warm gently on the stovetop over low heat, stirring often. Add a splash of chicken broth if it has thickened; avoid boiling, which can make the creamy base separate.
Questions That Come Up With Instant Pot Potato Soup
Instant Pot Loaded Baked Potato Soup with Crispy Bacon
Ingredients
Equipment
Method
- Set a 6-quart Instant Pot to Sauté, add the bacon, and cook for 8–10 minutes, stirring occasionally, until crisp.
- Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot.
- Add the butter and onion to the pot and cook for 3–4 minutes, stirring, until softened.
- Add the garlic and cook for 30 seconds.
- Pour in the broth and scrape up any browned bits from the bottom of the pot.
- Stir in the potatoes, salt, and pepper.
- Lock the lid, set the valve to Sealing, and cook at High pressure for 8 minutes.
- Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Turn off the Instant Pot and mash about half of the potatoes in the pot.
- Stir in the cream cheese and heavy cream until the cream cheese has melted and the soup is creamy.
- Ladle the soup into bowls and top with the crispy bacon, cheddar, sour cream, and green onions.
