This Instant Pot Potato Soup Is Easy, Creamy, and Loaded with Bacon

When cold weather hits, nothing beats a bowl of rich, creamy potato soup that practically makes itself. This Instant Pot version combines tender potatoes, smoky bacon, and a velvety broth that comes together in under an hour. I’ve been making this recipe for three years now, and it never fails to satisfy.

Why This Instant Pot Potato Soup Works

The pressure cooking method breaks down the potatoes just enough to create natural creaminess without turning them to mush. The bacon renders its fat directly in the pot, building layers of smoky flavor that infuse every spoonful. This hands-off approach delivers restaurant-quality results with minimal effort.

Ingredients

• 8 slices thick-cut bacon, chopped
• 1 large yellow onion, diced (about 1½ cups)
• 3 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 3 green onions, sliced thin
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons fresh chives, chopped

These ingredients create a balanced soup where each component plays an important role in building flavor and texture.

Don’t miss this delicious recipe : Classic Delmonico Potatoes Recipe

How to Make It

1. Cook the bacon: Set your Instant Pot to sauté mode and add the chopped bacon. Cook for 6-8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. The bacon should be golden brown and the bottom of the pot should have a nice layer of rendered fat.
2. Sauté the vegetables: Add the diced onion and celery to the pot with the bacon and rendered fat. Cook for 4-5 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the flour: Sprinkle the flour over the bacon and vegetable mixture. Stir continuously for 1-2 minutes to cook the flour and eliminate any raw taste. This step helps thicken the soup later.
4. Add potatoes and seasonings: Add the cubed potatoes, thyme, bay leaf, salt, pepper, and paprika to the pot. Stir everything together to coat the potatoes with the bacon fat and flour mixture.
5. Add the broth: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These bits add tremendous flavor to the finished soup. The liquid should just cover the potatoes.
6. Pressure cook: Secure the Instant Pot lid and set the valve to sealing position. Select manual or pressure cook mode and set the timer for 8 minutes at high pressure. The pot will take about 10-15 minutes to come to pressure before the timer starts.
7. Natural release: When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure. Remove the bay leaf and discard it.
8. Mash partially: Using a potato masher or large spoon, lightly mash about half of the potatoes against the side of the pot. This creates the creamy texture while leaving some potato chunks for substance.
9. Add dairy: Stir in the whole milk and heavy cream. The soup should have a rich, creamy consistency. If it seems too thick, add more milk a little at a time until you reach your desired consistency.
10. Final seasoning: Taste and adjust the seasoning with additional salt and pepper as needed. The soup should be well-seasoned but not overly salty, keeping in mind that the bacon and cheese will add more sodium.
11. Serve and garnish: Ladle the soup into bowls and top with shredded cheddar cheese, sliced green onions, and fresh chives. The cheese will melt slightly into the hot soup, creating additional richness.

This method creates a soup with complex flavors and the ideal creamy texture that makes each bowl deeply satisfying.

Nutrition at a Glance

• High in vitamin C and potassium from the potatoes
• Good source of protein from bacon and dairy
• Contains calcium from milk, cream, and cheese
• Provides B vitamins from the bacon and vegetables
• Moderate calorie content at approximately 380 calories per serving
• Contains healthy fats from dairy and bacon
• Good source of fiber from potatoes and vegetables
• Naturally gluten-free if you substitute the flour with cornstarch

How to Serve It

• Pair with crusty sourdough bread or dinner rolls for dipping
• Serve alongside a simple green salad with vinaigrette to cut through the richness
• Top with additional crispy bacon bits for extra texture and flavor
• Add a dollop of sour cream for extra tanginess
• Sprinkle with everything bagel seasoning for a modern twist
• Serve in bread bowls for a fun presentation
• Accompany with grilled cheese sandwiches for the classic combination
• Garnish with roasted garlic cloves for deeper flavor

This soup works beautifully as either a starter for a larger meal or as the main course for a cozy dinner.

Common Mistakes

• Overcooking the potatoes: Eight minutes under pressure is enough; longer cooking times result in mushy potatoes that break down completely
• Skipping the sauté step: Building flavor with the bacon fat and vegetables is crucial for depth of flavor
• Adding dairy too early: Cream and milk can curdle under pressure, so always add them after cooking
• Not scraping the bottom: Those browned bits add significant flavor and prevent the burn notice
• Using the wrong potatoes: Russets can become too starchy and gluey; Yukon Golds hold their shape better
• Quick releasing immediately: Natural pressure release prevents the soup from splattering and allows flavors to settle
• Over-mashing: Leave some potato chunks for texture; completely smooth soup lacks interest
• Underseasoning: Taste and adjust seasoning after adding the dairy, as this dilutes the flavors

Avoiding these pitfalls ensures your soup turns out creamy, flavorful, and satisfying every time.

Storage and Reheating

• Refrigerator storage: Keep leftover soup in airtight containers for up to 4 days in the refrigerator
• Freezer storage: Soup can be frozen for up to 3 months, though the texture may change slightly upon thawing
• Stovetop reheating: Warm gently over medium-low heat, stirring frequently to prevent scorching
• Microwave reheating: Heat in 1-minute intervals, stirring between each interval until warmed through
• Thinning out: Add milk or broth when reheating as the soup naturally thickens when cold
• Prevent separation: Reheat slowly and avoid bringing to a rapid boil to maintain smooth texture
• Portion control: Freeze in individual serving sizes for quick weeknight meals
• Thawing method: Move frozen soup to the refrigerator overnight before reheating for best results

Proper storage techniques ensure you can enjoy this comforting soup throughout the week or save portions for later.

Leftover Ideas

• Loaded potato soup bake: Pour leftover soup into a casserole dish, top with cheese and bacon, then bake until bubbly
• Breakfast hash base: Use as a sauce over crispy breakfast potatoes with fried eggs on top
• Pot pie filling: Thicken with additional flour and use as filling for chicken pot pie
• Twice-baked potato topping: Spoon over baked potato halves and broil until golden
• Pasta sauce: Thin with pasta water and toss with cooked gnocchi or shells
• Risotto base: Use instead of plain broth when making risotto for extra richness
• Shepherd’s pie topping: Spread over ground meat and vegetable mixture instead of mashed potatoes
• Soup shooters: Serve small portions as elegant appetizers at dinner parties

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