Instant Pot Loaded Baked Potato Soup with Bacon and Cheese
This hearty potato soup captures all the flavors of a loaded baked potato in a creamy, comforting bowl. Russet potatoes are cooked until tender in savory stock, then blended to your preferred consistency and topped with crispy bacon, melted cheddar cheese, and fresh green onions. The recipe offers both stovetop and Instant Pot methods for convenience. What sets this version apart is the accompanying apple spinach salad that provides a fresh, crisp contrast to the rich soup. Perfect for cold weather dinners or when you want maximum comfort food satisfaction with minimal effort.
Ingredients
- ½ Onions, chopped
- 3 stalks Green onions, chopped, white and green parts separate
- 6 strips Bacon, chopped
- 1 ½ lbs Potatoes, russet, peeled and cubed
- 4 oz Cheese, cheddar, grated
- 3 Tbsp Flour, all-purpose or whole wheat
- ½ tsp Thyme, dried
- 6 cups Stock, any type
- ⅓ cup Sour cream
- ⅓ cup Sour cream
- ½ clove Shallots, thinly sliced
- 1 Tbsp Vinegar, red or white wine
- 1 tsp Mustard, Dijon
- 1 tsp Honey
- 3 Tbsp Oil, olive
- 1 Apples, any tart, green-skinned variety, sliced
- 5 oz Baby spinach
Instructions
- 1
Heat Dutch oven over medium heat and cook bacon until crisp
- 2
Transfer bacon to paper towel-lined plate and keep 2 tablespoons fat in pan
- 3
Add onions, white parts of green onions, and salt then saute until tender
- 4
Add flour and thyme and saute until vegetables are coated
- 5
Add potatoes and stock then cover and simmer until potatoes are tender
- 6
For Instant Pot: use simmer function to cook bacon until crisp
- 7
Transfer bacon and keep 2 tablespoons fat in pot
- 8
Add onions, white green onion parts, and salt then saute until tender
- 9
Add flour and thyme and saute until vegetables are coated
- 10
Add potatoes and reduced stock, scraping up browned bits
- 11
Turn off simmer function and cool briefly then seal lid
- 12
Cook on manual high pressure then release pressure naturally
- 13
Add first portion of sour cream and blend to preferred consistency
- 14
Season with salt and pepper
- 15
Toss spinach and apples in prepared dressing
- 16
Serve soup topped with cheese, bacon, remaining sour cream, and green onion tops
Tips
Keep some potato chunks for texture instead of blending completely smooth
Reduce stock by 10-20% when using Instant Pot to prevent watery soup
Make dressing while soup cooks to save time
Good to Know
Refrigerate up to 3 days in airtight container
Can make soup 1 day ahead, reheat gently and add fresh toppings
Ladle into bowls and top with cheese, bacon, sour cream, and green onions
Common Mistakes
Scrape pot bottom well to avoid burn error in Instant Pot
Don't skip cooling time before sealing Instant Pot lid
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Replace sour cream with cashew cream and omit cheese, or use dairy-free alternatives for both ingredients.
What if I don't have an immersion blender?
Transfer soup in batches to regular blender, or mash potatoes with potato masher for chunkier texture.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently and thin with extra stock if needed.