I whip up this Instant Pot Healthy Potato Soup featuring crisp bacon, savory diced onions and vibrant garlic alongside hearty russet potatoes. Milk and cream cheese blend into a thick, enticing base accented by a hint of thyme. I can’t wait for you to see how these ingredients come together in a unique way.

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I first tried this Instant Pot potato soup recipe when I was looking for a change from my usual dishes and it truly impressed me. I love how the bacon adds a gentle smoky aroma while the diced onion and minced garlic provide a great flavor base.

The star here is the thick and creamy texture achieved by combining milk and cream cheese with hearty russet potatoes, chicken broth and a hint of dried thyme. I was pleasantly surprised by how easy it was to make, and the flavors really come together, making it one of the best Instant Pot recipes I’ve made.

Even the option of garnishing with green onions adds an extra layer of freshness. I always think of this as a healthy potato soup that still has that comforting satisfaction without being too common.

Its a simple yet creative twist to a classic dish and its quickly become one of my favorite recipes.

Why I Like this Recipe

I really love how this recipe turns out super creamy and hearty every time I make it. The combo of milk and cream cheese gives it that thick texture that’s just perfect for when I want something comforting. Also, I really dig the crispy bacon added at the end. It gives my soup this awesome smoky flavor that just takes it to another level, and I always end up wanting more. Lastly, the whole process in the Instant Pot is a breeze, so I like that its quick and easy which makes cooking a really fun and stressfree experience.

Ingredients

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Bacon: smoky protein that adds savory crunch and bold flavor to each bite.
Russet Potatoes: hearty carbohydrates and fiber that form a satisfying, filling base.
Cream Cheese: soft, tangy, and creamy; it enriches the soup with velvety texture.
Onion: diced for natural sweetness and added depth in every spoonful.
Garlic: minced to infuse a robust, zesty kick with healthful benefits.
Chicken Broth: a savory liquid that melds and elevates all the flavors.

Ingredient Quantities

6 slices bacon, chopped

1 medium onion, diced

3 cloves garlic, minced

4 large russet potatoes, peeled and cubed

4 cups chicken broth

1 cup milk

8 oz cream cheese, softened

Salt and pepper to taste

1 tsp dried thyme (optional)

Chopped green onions for garnish (optional)

How to Make this

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1. Turn on your Instant Pot to sauté mode and cook the chopped bacon until it’s nice and crispy. Remove most of the bacon with a slotted spoon and set it aside, leaving a little bit of the fat in the pot.

2. Add the diced onion and minced garlic to the pot and cook them in that bacon fat just until the onions are soft and a bit translucent.

3. Toss in the cubed potatoes along with the dried thyme, salt, and pepper. Give it a quick stir so everything is well mixed.

4. Pour in the chicken broth, making sure that all the potatoes are covered.

5. Secure the lid on the Instant Pot, set the valve to sealing, and press the manual button. Cook on high pressure for about 8 minutes.

6. Once the 8 minutes are up, carefully perform a quick release by turning the valve to venting to let out all the steam.

7. Open the lid, then stir in the cup of milk and the softened cream cheese. Mix well so that the soup starts getting thick and creamy.

8. Let the soup sit in the Instant Pot on the “keep warm” setting for a couple of minutes to let all the flavors blend together.

9. Taste the soup and adjust the salt and pepper if needed.

10. Ladle the potato soup into bowls and top each serving with the leftover crispy bacon. If you like, sprinkle with some chopped green onions for a little extra flavor. Enjoy!

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Slotted spoon
5. Stirring spoon
6. Measuring cups
7. Ladle

This list covers all the basic gear you need to whip up this soup as described.

FAQ

Q: How long does it take to cook this soup in the Instant Pot?

A: Its really fast, just about 10 minutes on pressure and a quick release and you're ready to serve.

Q: Can I use other types of potatoes?

A: Yup, you can use any starchy potatoes but russets give you that thick, creamy feel that makes the soup extra hearty.

Q: Do I have to add bacon?

A: Not really. If you're not into bacon you can leave it out or substitute with turkey bacon, but it does add a great smoky flavor.

Q: Can I make it dairy free?

A: Sure you can simply swap the milk with a plant based alternative and use a dairy free cream cheese, though it might change the taste a bit.

Q: What can I serve this soup with?

A: It's delicious on its own but you can pair it with some crusty bread or a fresh salad for an easy meal.

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

Bacon: If you wanna lighten it up, you can try turkey bacon or even some thin sliced ham
Onion: Instead of a medium onion, use one large shallot if thats what you have
Chicken broth: You can swap it with vegetable broth for a milder flavor, or even low sodium if you’re watching salt
Milk: For a thicker consistency, heavy cream or half-and-half works pretty well in its place
Cream cheese: If you dont have cream cheese, sour cream or ricotta can also add that creamy texture

Pro Tips

1. When cooking the bacon, leave just enough fat in the pot to keep the flavor but be careful not to let it smoke too much cause burnt bacon fat can ruin the taste.
2. Make sure your cream cheese is at room temperature before mixing it in so it blends in more smoothly and doesn’t leave lumps in your soup.
3. Keep an eye on the onions and garlic while they’re sautéing in the bacon fat so they don’t burn, because that can give your soup a bitter flavor.
4. After pressure cooking, let the soup sit a few minutes on warm to let the flavors mix together better before you serve it up.