Easy One Pot Potato Soup

The perfect hearty soup for a cold fall evening. Easily made all in one pot and topped with crispy bacon, sharp cheddar cheese, and fresh green onions This soup recipe is super simple and so deliciously perfect for the cool fall evenings. The hardest part of making a pot of Instant Pot Loaded Poato Soup will be hiding the bacon until it’s time for dinner.

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Instant Pot Loaded Potato Soup

Potato soup is an all-time favorite fall soup recipe and now it’s even easier to make this hearty soup any night of the week using the pressure cooker.

Potato Soup Ingredients

• butter
• diced onion
• minced garlic
• chicken broth
• salt
• pepper
• dried oregano
• dried parsley
• russet potatoes
• half & half
• bacon crumbled.
• sliced fresh green onions
• shredded cheddar cheese

How To Make Instant Pot Potato Soup

To start peel and cube10-12 small/medium-sized potatoes and set them aside.

Select the saute function on the Instant pot and allow the butter to melt. Next, add the diced onion and garlic and saute until fragrant and soft.

Next add chicken broth, salt pepper, dried oregano, dried parsley, and crumbled bacon.

Add to the pot the peeled and cubed potatoes.

Place the lid on the Instant Pot and turn the vent to the sealing position.

Select pressure cook/manual and set the time to 8 minutes.

This took approximately 10 minutes because it took my pot 5 minutes to come to pressure. (this may vary by 5-10 minutes)

When the Instant Pot beeps to signal the cooking process has finished allow the pressure to naturally release for 5-10 minutes before releasing the remaining pressure.

Finally, add in the half and half and use an emersion blender on low to blend until you’ve reached the desired consistency. (I prefer to leave some chunks of potatoes)

Season with salt and pepper to taste.

Ladle into bowl and top with more crumbled bacon, cheddar cheese, and green onions.

How To Use Leftover Mashed Potatoes For Soup

To use leftover mashed potatoes instead of raw cubed potatoes. Replace in with 3 cups of mashed potatoes. Start by heating the butter and sauté the onion and garlic. Add the chicken broth, spices and bacon crumbles, mashed potatoes and softened cream cheese. Blend together using an emersion blender. Select the slow cooker function on high and warm through for 2 hours.

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How to Freeze Potato Soup

Using 1 or 2 cup Souper Cubes. Spoon leftover soup in to the trays. Place the lid on firmly and place the tray in the freezer. Once frozen vacuum seal with a food saver for up to 6 months.

To re heat in the microwave place frozen cubes in a microwave safe dish and cover. Microwave for 5-6 minutes stirring every 2 minutes.

To re heat on the stovetop place frozen cubes in a small pan and heat on low until soup is warmed through.