Creamy potato soup

Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy! Instapot: https://belleofthekitchen.com/instant-pot-loaded-potato-soup/

Updated at: Mon, 27 Oct 2025 19:59:29 GMT

Nutrition balance score

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Ingredients

1 servings

6 stripsbacon

uncooked, cut into small pieces

3 Tablespoonsbutter

unsalted or salted will work

1 ½ cupyellow onion

medium, chopped

3garlic cloves

large, minced

⅓ cupall-purpose flour

2.5 lbsgold potatoes

peeled and diced into pieces no larger than 1”, this was about 6 Large potatoes for me/1.15kg

945mlchicken broth

475mlmilk

⅔ cupheavy cream

1 ½ teaspoonsalt

1 teaspoonground pepper

¼ teaspoonancho chili powder

Instructions

Step 1

Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

Step 2

Remove bacon pieces and set aside, leaving the fat in the pot.

Step 3

Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).

Step 4

Add garlic and cook until fragrant (about 30 seconds).

Step 5

Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

Step 6

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.

Step 7

Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

Step 8

Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).

Step 9

Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

Step 10

Allow soup to simmer for 15 minutes before serving.

Step 11

Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!