This Instant Pot Potato Soup Is Easy, Creamy, And Loaded With Bacon Recipe

I recently whipped up what I call my Best Instant Pot Potato Soup using crispy bacon, diced yellow onion, and minced garlic to create a rich base. The addition of milk and cream cheese lends an irresistibly creamy texture that mingles perfectly with tender russet potatoes for a delightful bowl of comfort.

I’ve recently been experimenting with this Instant Pot Potato Soup recipe and I gotta say it’s quickly become one of my favorites. I love how the crispy bacon mixes with the diced yellow onion and minced garlic to create a depth of flavor that is hard to beat.

The combination of 4 cups low sodium chicken broth, 4 large russet potatoes, 1 cup whole milk and 4 oz softened cream cheese gives the soup a thick and creamy texture that really stands out from other soups I’ve made. Adding just the right amount of salt and 1/2 tsp ground black pepper brings all the flavors together perfectly.

I’ve found this to be one of the best Instant Pot soups, almost like a baked potato soup reimagined, and it’s a great twist on an easy healthy meal. If you’re looking for an Instant Pot recipe that’s both inventive and simple its definitely worth a try.

Why I Like this Recipe

I like this recipe because it makes the soup super creamy and delicious; the milk and cream cheese work together so that every spoonful is rich and comforting.
I also love the crispy bacon in it, it gives a smoky flavor that makes me feel like I’m eating something special.
I appreciate how easy it is to whip up with my Instant Pot, even when I’m in a rush and not much of a chef.
Plus, the fact that I can blend some of the potatoes for a thicker texture without having to do the whole soup makes it perfect for when I want a mix of smooth and chunky in one bowl.

Ingredients

• Bacon: Adds a savory crunch and protein, though its fats may not be ideal every day.
• Yellow Onion: Offers a mild sweetness and loads of antioxidants for extra health benefits.
• Garlic: Boosts flavor naturally and might help support heart health in small doses.
• Russet Potatoes: Packed with carbohydrates and fiber, they create a hearty, filling base.
• Cream Cheese: Rich and tangy, it gives the soup a creamy smooth texture without overpowering.

Ingredient Quantities

• 6 slices bacon, chopped (save a few for garnish if you like)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low sodium chicken broth
• 4 large russet potatoes, peeled and diced
• 1 cup whole milk
• 4 oz cream cheese, softened
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper (or to taste)
• Optional: chopped green onions or shredded cheddar cheese for garnish

How to Make this

1. Set your Instant Pot to Sauté mode and add the chopped bacon. Let it cook until it gets a bit crispy, then scoop out most of it and leave a little bit of the bacon fat in the pot.

2. Toss in the diced onion and minced garlic to the pot with the bacon fat. Stir them around until the onions turn a bit translucent.

3. Now, add in the diced potatoes, 4 cups of low sodium chicken broth, salt, and ground black pepper. Give it all a good stir.

4. Secure the Instant Pot lid and make sure the valve is on sealing. Set it to cook on high pressure for 8 minutes.

5. When the cooking time is up, carefully do a quick pressure release.

6. Turn off the pot’s Sauté mode and then stir in the whole milk and softened cream cheese until the cheese melts and makes the soup nice and creamy.

7. If you prefer a thicker texture, use an immersion blender to blend part of the soup. You can leave some chunks for that hearty feel.

8. Taste your soup and adjust the salt and pepper if necessary.

9. Serve hot and garnish with the reserved bacon, chopped green onions or shredded cheddar cheese if you like. Enjoy!

Equipment Needed

1. Instant Pot (with both sauté and pressure cooking functions)
2. Chef’s knife (for chopping bacon, onions, garlic, and potatoes)
3. Cutting board (for all the chopping and dicing)
4. Spatula or wooden spoon (for stirring ingredients while cooking)
5. Measuring cup (for the chicken broth and whole milk)
6. Immersion blender (if you want to blend some of the soup for a thicker texture)
7. Slotted spoon (for scooping out the cooked bacon)
8. Ladle (for serving your soup)

FAQ

This Instant Pot Potato Soup Is Easy, Creamy, And Loaded With Bacon Recipe Substitutions and Variations

• If you don’t have pork bacon and wanna keep that smoky flavor, try using turkey bacon instead
• Instead of the yellow onion, you can swap in a red onion if that’s what you got handy
• If you’re out of minced garlic, you can use a pinch of garlic powder (start with half the amount and adjust to taste)
• No whole milk? Use half and half and maybe a little water to keep it creamy
• Out of cream cheese? Sour cream or Greek yogurt works great and gives a nice tangy kick

Pro Tips

1. Try cookin the bacon until its crispy then scoop most out but leave just enough bacon fat to saut the onion and garlic – it really boosts the flavor.
2. Make sure all your potato pieces are about the same size so they all cook evenly and you dont end up with some mushy bits and some still hard.
3. Let the cream cheese soften a little bit outside the fridge before stirring it in. It mixes in faster and avoids any lumps in the soup.
4. If you want a thicker soup, only blend part of it with an immersion blender. This way you still get a nice chunky texture instead of a totally smooth soup.