This soothing, fully loaded potato soup is the kind of bowl that makes everyone hover near the stove, waiting for a taste. I fell in love with this version while testing weeknight Instant Pot meals that felt like weekend comfort food. The first time I served it, my family practically raced to the table, drawn in by the buttery onion aroma and the promise of melted cheddar on top. What makes this soup special is the texture contrast. You get tender russet potato cubes floating in a creamy base, punctuated by smoky bacon, bright green onions, and a generous tangle of sharp cheddar. It tastes like it spent hours simmering, yet the Instant Pot delivers it in a fraction of the time. On busy nights, that balance of fuss-free technique and stick-to-your-ribs satisfaction is pure weeknight magic. And when I have a little more time, I use the slow cooker version so dinner is waiting when we walk in the door.

Ingredients

• Russet potatoes: Choose firm, smooth potatoes with no green spots. Their high starch content breaks down slightly, creating a lush, creamy body without needing heavy cream.
• Condensed cream of chicken soup: Pacific Foods’ 10.5-ounce carton adds depth and velvety texture. It enriches the broth quickly, no long roux needed.
• Chicken broth: Low-sodium broth gives you control over seasoning. A clean, savory base supports the potato flavor instead of overpowering it.
• Sharp cheddar cheese: Freshly shredded sharp cheddar melts silkier than pre-shredded. Its tangy bite balances the sweetness of onions and richness of the soup.
• Onion and garlic: Sautéed in butter for a sweet-savory backbone. Dice the onion evenly so it softens without burning during the sauté.
• Milk and flour: A simple slurry thickens the soup gently. Whole milk offers body, while just 1 tablespoon of flour prevents a gluey texture.
• Bacon and green onions: Smoky, crunchy bacon and fresh scallions bring texture and brightness that make the bowl feel truly “loaded.”

Instructions

Sauté the aromatics: Set the Instant Pot to Sauté. Melt 1 tablespoon butter, then add the diced onion. Cook 3 to 4 minutes until translucent and sweet. Stir in garlic and cook 1 minute until fragrant, stirring constantly so it does not brown. This step builds savory depth for the whole pot. Pressure cook the base: Add 3 cups chicken broth, 1 carton condensed cream of chicken soup, potatoes, salt, and pepper. Stir well, scraping the bottom to prevent the burn warning. Seal the lid and set to High Pressure for 10 minutes. Quick release carefully when done; wait for the pin to drop fully before opening. Make the slurry: While the pot cooks, whisk 1 cup milk with 1 tablespoon all-purpose flour until smooth. This prevents lumps and thickens gently without dulling the potato flavor. Thicken and finish: Open the lid and stir in the slurry. Switch to Sauté and simmer 4 to 5 minutes, stirring often, until slightly thickened and glossy. Turn off Sauté and fold in 2 cups shredded sharp cheddar until melted and smooth. Adjust salt and pepper to taste. Serve and garnish: Ladle into bowls and top with chopped bacon, sliced green onions, and extra cheddar. For a smoother texture, blend part of the soup with an immersion blender before adding cheese. Slow cooker method (optional): Add onion, garlic, potatoes, broth, cream of chicken soup, salt, and pepper to a slow cooker. Cook on Low 6 to 7 hours or High 3 to 4 hours until potatoes are tender. Whisk milk and flour; stir in and cook 20 to 30 minutes on High until thickened. Stir in cheddar off heat and garnish to serve.

Storage Tips

Cool the soup until steam subsides before transferring to airtight containers. In the refrigerator, it keeps 3 to 4 days; store bacon and green onions separately so they stay crisp. For freezing, portion into freezer-safe containers leaving room for expansion, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat slowly over low to medium heat, stirring often. If the soup thickens after chilling, loosen with a splash of milk or broth. Avoid boiling after the cheese is added; gentle heat keeps the texture silky. When reheating individual servings, microwave at 50 percent power in 60-second intervals, stirring between bursts.

Ingredient Substitutions

Swap the chicken broth for vegetable broth to keep the flavor savory but meat-free. For the condensed soup, cream of celery or cream of mushroom provides a similar body; use a 1:1 swap. Yukon gold potatoes can stand in for russets; they yield a slightly buttery, less fluffy texture. If gluten is a concern, choose a gluten-free condensed soup and thicken with 1 tablespoon rice flour or cornstarch whisked into the milk. For dairy-free variations, use olive oil instead of butter, unsweetened almond or oat milk in place of dairy milk, and a good-melting vegan cheddar. Expect a slightly lighter body but still satisfying results.

Serving Suggestions

Offer a toppings bar so everyone can customize: extra sharp cheddar, crumbled bacon, thinly sliced green onions, chopped chives, and a dollop of sour cream. A sprinkle of smoked paprika adds warmth, while crushed kettle-cooked chips mimic baked potato skin crispness. Pair bowls with a crisp green salad dressed in lemony vinaigrette or buttery garlic toast for dunking. For a cozy spread, serve alongside roasted broccoli or a plate of roasted carrots with honey and thyme. If you are entertaining, ladle the soup into mugs, top with bacon and scallions, and pass around on a tray for a fun, casual starter.

Cultural Background

Loaded potato soup draws inspiration from the American steakhouse baked potato, brimming with butter, sour cream, cheddar, bacon, and chives. Translating those toppings into a ladleable, comforting soup was a natural next step, especially as pressure cookers and slow cookers gained popularity in home kitchens. Russet potatoes, long prized for baking due to their fluffy interior, shine in soup because their starch gently emulsifies the broth and dairy. The Instant Pot version is a modern convenience twist that captures the nostalgia of a loaded baked potato with the cozy appeal of a soup pot simmering on a Sunday afternoon.

Seasonal Adaptations

In winter, add a pinch of cayenne or a splash of hot sauce for warmth, and stir in steamed broccoli florets at the end for extra veg. Spring invites a handful of peas and fresh chives. Summer calls for grilled corn kernels folded in with the cheese, adding sweetness and pop. In fall, top each bowl with crispy shallots and a dusting of smoked paprika. For holidays, serve in small ramekins as a starter, garnished with bacon crumbles and snipped chives, and finish with a light swirl of sour cream for drama.

Meal Prep Tips

Peel and cube potatoes up to 24 hours ahead; store submerged in cold water in the refrigerator to prevent browning. Dice onions and cook bacon in advance; refrigerate in separate containers. For grab-and-go lunches, portion the cooked soup into microwave-safe containers and stash toppings in small lidded cups. Reheat at 50 percent power to keep the dairy from breaking. If using the slow cooker, load the pot in the morning, set to Low, and plan to stir in the milk slurry and cheese just before dinner. Keeping toppings separate preserves texture and keeps every bowl tasting freshly made.

There is a quiet joy in setting out a warm pot and a colorful tray of toppings, then watching everyone craft their ideal bowl. Whether you choose the Instant Pot or slow cooker route, this loaded potato soup delivers comfort without complication, and the last spoonful is always chased by a grin.