This soup has bailed me out of more last-minute dinner scrambles than I can count. I first made it on a busy Tuesday when the kids had practice, I had zero time, and a bag of russets was staring me down. The Instant Pot turned what could have been a long simmer into a 30-something-minute miracle, and the result tasted like I had been stirring a pot all afternoon. It is creamy, savory, and full of that loaded baked potato vibe you get at a great diner, but without the wait. What I love most is the balance of texture: tender cubes of potato that hold their shape, a velvety broth that clings to the spoon, and a decadent finish of sharp cheddar that melts into every bite. The toppings turn it into a choose-your-own-adventure bowl. Crispy bacon, green onions, and extra cheese make it feel special enough for company, yet it is still a weeknight hero. Even when I am cooking for picky eaters, nobody argues with a steaming bowl of loaded potato soup.

Ingredients

• Russet potatoes: High-starch russets break down just enough for a creamy base while keeping soft cubes. Choose firm potatoes with no green tinges or sprouting.
• Chicken broth: Low-sodium broth lets you control seasoning. A flavorful boxed broth works perfectly; use homemade if you have it.
• Condensed cream of chicken soup: Adds instant body and savory depth. Look for a 10.5 oz can or carton with simple, clean ingredients.
• Onion and garlic: A quick sauté builds the aromatic foundation so the soup tastes slow-simmered. Yellow onion is dependable and sweet.
• Milk and flour: A cold milk-and-flour slurry thickens the soup neatly without lumps. Whole milk gives a plush finish.
• Sharp cheddar cheese: Bold, tangy flavor that melts velvety smooth. Shred from a block for the best texture and melt.
• Bacon and green onions: Classic finishing touches for loaded flair. Crisp bacon adds smoky crunch; green onions bring freshness.

Instructions

Sauté the aromatics: Set the Instant Pot to Sauté and add butter. When melted and foamy, stir in diced onion and cook 3 to 4 minutes until translucent. Add minced garlic and cook 1 minute more, stirring constantly so it does not brown. This quick sauté sweetens the onion and releases garlic flavor. Pressure cook the base: Add chicken broth, condensed cream of chicken soup, cubed potatoes, salt, and black pepper. Stir well, scraping up any bits. Lock the lid and set the valve to Sealing. Cook on Manual High Pressure for 10 minutes. When the cook time ends, quick release the pressure carefully. Make the slurry: While the soup cooks, whisk the milk and flour together in a small bowl until completely smooth with no dry pockets. Using cold milk helps the flour disperse and prevents lumps later. Thicken and enrich: When the pin drops, open the lid and switch the pot back to Sauté. Stir in the milk-flour slurry and simmer 4 to 5 minutes, stirring often, until the soup thickens and gently bubbles. Add shredded sharp cheddar and stir until melted and silky. Serve and garnish: Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with chopped bacon, sliced green onions, and extra cheddar to taste. Slow cooker option: Sauté onion and garlic in butter on the stovetop until softened, then transfer to a 5- to 6-quart slow cooker. Add potatoes, broth, condensed soup, salt, and pepper. Cook on Low 6 to 7 hours or High 3 to 4 hours until potatoes are tender. Whisk milk and flour, stir into the slow cooker, and cook on High 20 to 30 minutes until thickened. Stir in cheddar and serve with toppings.

Storage Tips

Cool the soup to room temperature within 1 hour, then refrigerate in airtight containers for up to 4 days. I prefer shallow, wide containers so the soup chills quickly and evenly. Reheat gently on the stovetop over low heat, stirring often, and add a splash of broth or milk to loosen. In the microwave, cover loosely and heat in 45- to 60-second bursts, stirring between rounds. While potato soups with dairy can be frozen, the texture may become slightly grainy after thawing. If freezing, portion into freezer-safe containers, leave headspace, and freeze up to 3 months. Thaw overnight in the fridge and rewarm slowly, whisking to re-emulsify.

Ingredient Substitutions

Swap vegetable broth for chicken to make it vegetarian, and use condensed cream of celery soup instead of cream of chicken. For a gluten-free version, choose a certified gluten-free condensed soup and replace all-purpose flour with rice flour or a 1:1 gluten-free blend. Dairy-free is possible by using olive oil for butter, unsweetened almond or soy milk for the slurry, and a dairy-free cheese shreds alternative (or skip the cheese). Yukon gold potatoes also work nicely and give a naturally buttery texture; red potatoes will be creamier-chunky but slightly less silky. Bacon can be replaced with turkey bacon or crisped mushrooms for a savory crunch.

Serving Suggestions

Make it a cozy meal with warm crusty bread, skillet cornbread, or buttered dinner rolls. A bright side salad with lemon vinaigrette balances the richness. Garnish bowls with extra cheddar, green onions, crisp bacon, a dollop of sour cream, or a dash of hot sauce for a little heat. For a crowd, set up a toppings bar and let everyone customize their bowl. This soup pairs beautifully with a simple roasted veggie tray, apple slaw, or a citrusy arugula salad when you want freshness on the side.

Cultural Background

Loaded potato soup borrows its flavors from the classic American loaded baked potato, a steakhouse staple layered with butter, sour cream, cheese, bacon, and chives. Potato soups have deep roots in home cooking, but the loaded version captures that nostalgic diner comfort in spoonable form. The Instant Pot modernizes the technique, replicating slow-simmered results through sealed pressure and gentle residual heat. It is the kind of dish that reflects American comfort food at its best: simple ingredients, big flavor, and generous toppings that invite personalization.

Seasonal Adaptations

In winter, add a pinch of smoked paprika for warmth and serve with extra-sharp cheddar. In spring, stir in a handful of peas or chopped chives at the end for color. Summer calls for a grilled corn and bacon topping for sweet crunch. In fall, a sprinkle of crispy shallots or a swirl of Greek yogurt adds richness without extra weight. If you love a thicker soup, mash a few potato cubes against the side of the pot before adding cheese; for lighter texture, thin with a splash of warm broth.

Meal Prep Tips

Chop potatoes, onion, and garlic up to 24 hours ahead and store them separately in airtight containers; keep potatoes submerged in cold water and drain before cooking. Cook the bacon in advance and refrigerate for quick assembly. Portion cooked soup into single-serve containers for easy lunches; it will thicken a bit overnight, so plan to add a splash of warm broth or milk when reheating. If cooking for the freezer, make the base without cheese and add the cheese after thawing for the smoothest texture. Label containers with the date and reheating notes so weeknights feel effortless.

There is real joy in ladling this into warm bowls and letting everyone crown their own masterpiece. Whether you use the Instant Pot or the slow cooker, it is dependable, hearty, and exactly the kind of comfort that keeps people drifting back to the kitchen for seconds.