Print Recipe
5 from 1 vote

Chunky Loaded Potato Soup (Instant Pot)

This loaded chunky potato soup is a comfort food and family favorite! Whip it up in less than 30 minutes using your Instant Pot.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: chunky, loaded, potato, soup
Servings: 6 people

Ingredients

  • 1 Tbsp butter
  • 3 cloves garlic minced
  • 2 lbs yukon gold potatoes peeled & cut into small chunks
  • 1 quart veggie broth
  • 1/2 C. half and half or heavy cream
  • 1/2 C. milk full fat (we used raw)
  • 1/2 - 3/4 C. shredded monterey jack or cheddar cheese
  • 6 slices bacon optional
  • 2 tsp kosher salt or more to taste
  • 1/4 tsp pepper or more to taste

Optional garnish:

  • green onion
  • bacon
  • sour cream
  • shredded cheese

Instructions

  • Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2-3 minutes.
  • Add the diced potatoes and broth.
  • Place the cover on the Instant Pot, and close the valve. Set the timer for manual (high) for 6 minutes.
  • While the soup is in the pot, cook your bacon (microwave or stove) and drain the fat. Crumble into pieces, place in a dish and set aside.
  • Once the pot beeps, allow the pressure to release for 10 minutes naturally. Once passed, release any remaining pressure.
  • Use your immersion blender to blend until smooth - or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there.
  • Once blended, add the milk, half & half and cheese and mix well.
  • Add the salt and pepper to taste and ladle into bowls.
  • Garnish with green onion, bacon, sour cream and more shredded cheese.

Notes

You may use chicken broth in lieu of vegetable broth. For a creamer soup, sub heavy cream for the half and half.