Instant Pot Potato Soup

This Instant Pot potato soup is a cozy, creamy dish that warms you from the inside out on chilly days. It combines tender potatoes and savory bacon with sharp cheddar and tangy sour cream, all made effortlessly in the Instant Pot so you don’t have to hover over the stove. The result is a rich, comforting bowl of soup that feels homemade but comes together quickly.

I first made this soup on a blustery winter afternoon and now it’s a regular request in our house. It’s perfect for days when you want something filling without the fuss of traditional cooking.

Ingredients

• Bacon: cut into small pieces for even crisping the rendered fat adds a smoky richness
• Yellow onion: for sweetness and a mellow aromatic base
• Garlic: for savory depth and fragrance
• Fresh thyme leaves: for an earthy, herbal note grounding the starchiness
• Russet potatoes: peeled and diced these high-starch potatoes create the creamy texture that defines the soup
• Low-sodium chicken broth: to control salt and add depth without overpowering
• All-purpose flour: to gently thicken the soup without changing the flavor best mixed into a slurry with half-and-half for smoothness
• Half-and-half: for the perfect balance of richness and lightness
• Sour cream: to add tang and balance the richness
• Freshly ground black pepper: for a mild kick
• Shredded cheddar and chopped chives: garnish to finish with sharpness and brightness

Step-by-Step Instructions

Sauté the Bacon:

Set your Instant Pot to the Sauté setting. Add the bacon pieces and olive oil, stirring occasionally. Cook for about eight minutes until the bacon is crisp and golden. Carefully transfer the bacon with a slotted spoon to a paper towel-lined plate but leave all the flavorful bacon fat in the pot for the next step.

Cook the Aromatics:

Add the finely chopped onion to the pot containing the bacon fat. Cook over medium heat, stirring occasionally, until the onion softens and becomes translucent, about seven minutes. Then add the garlic and fresh thyme leaves, stirring for about one more minute until the mixture is fragrant. This step builds the flavor base that makes the soup taste so comforting.

Pressure Cook the Potatoes:

Add the peeled and cubed russet potatoes, the chicken broth, and kosher salt to the pot. Stir gently to combine everything. Lock the lid on the Instant Pot and select the Pressure Cook function on high for eight minutes. When time is up, allow the pressure to release slowly to keep the potatoes tender but intact.

Prepare the Thickening Slurry:

While the pressure releases, whisk together the all-purpose flour and half-and-half in a small bowl until smooth. This slurry will thicken your soup without lumps or chalkiness.

Combine and Blend:

Remove the lid and stir the slurry into the soup along with the sour cream and black pepper. Use an immersion blender to blend until mostly smooth but leaving some potato chunks for texture. If you don’t have an immersion blender, carefully blend half of the soup in a standard blender and then return it to the pot.

Finish Cooking:

Turn the Instant Pot back to Sauté. Stir frequently and cook the soup for another three to four minutes until it thickens to the perfect creamy consistency.

Serve with Toppings:

Ladle the soup into bowls and sprinkle the crispy bacon over the top. Add a dollop of sour cream, some shredded cheddar, and fresh chives to brighten each serving.

Bookmark

My favorite ingredient here has got to be the bacon fat for building flavor. Leaving it in the pot is a simple trick that really elevates the soup. One Christmas Eve, we served this after a day of sledding, and everyone agreed it was the perfect way to warm back up.

Storage Tips

This soup stores beautifully in the fridge for up to two days. Keep it in an airtight container to maintain freshness. Reheat gently in the Instant Pot on the Keep Warm setting or over low heat on the stove, stirring occasionally to prevent sticking.

Ingredient Substitutions

For a vegetarian option, you can skip the bacon and add a sprinkle of smoked paprika to mimic the smoky flavor. Replace chicken broth with vegetable broth. You can also swap half-and-half for whole milk or cream for a lighter or richer soup, depending on your preference.

Serving Suggestions

This soup pairs wonderfully with crusty bread or warm biscuits for dipping. A side salad with a bright vinaigrette helps cut through the richness if you want a lighter meal balance. Top with extra chives or a dash of hot sauce for a little kick.

Common Recipe Questions

→ What type of potatoes works best?

Russet potatoes are ideal due to their high starch, which breaks down to create a creamy texture while blending smoothly.

→ Can I make it without an immersion blender?

Yes, transfer part of the soup to a regular blender, puree until mostly smooth, then return it to the pot and stir well.

→ How does bacon enhance the soup?

Cooking bacon releases flavorful fat which serves as a smoky base, adding depth and a pleasant crisp topping.

→ Is it possible to make this vegetarian-friendly?

Simply omit the bacon, use smoked paprika for a smoky note, and swap chicken broth for vegetable broth to retain flavor.

→ How can I adjust the soup's thickness?

Whisking flour with half-and-half creates a slurry that thickens the soup without altering its flavor or texture noticeably.

→ How to store leftovers properly?

Keep the soup in an airtight container in the refrigerator for up to two days. Reheat gently to maintain its creamy texture.