Instant Pot Loaded Potato Soup–an Instant Pot or Crockpot soup made with tender Yukon gold potatoes, savory ham, cream cheese, sharp cheddar and flavorful seasonings in a creamy broth.
Instant Pot Loaded Potato Soup
I loved how this potato soup turned out! It was so creamy and cheesy and the little chunks of ham gave it such a good flavor. I had it for dinner 3 nights in a row! Yum! It’s an easy dinner to throw together in the Instant Pot (or slow cooker) and is especially perfect for a cold day when you want something to warm you up!
Ingredients/Substitution Ideas
- Butter–or olive oil.
- Onion
- Garlic–or minced garlic from a jar
- Chicken broth–or Better Than Bouillon mixed with water
- Yukon gold potatoes–or red potatoes, peeled Russet potatoes
- Ham steak–if you have a ham bone add it into the pot for more flavor!
- Smoked paprika
- Crushed rosemary
- Dried thyme
- Black pepper
- Cream cheese
- Cornstarch
- Sharp cheddar cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 1 more minute.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the potatoes, ham, smoked paprika, rosemary, thyme, pepper, and cream cheese.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes (if you don’t have a soup button just use low pressure for 4 minutes).
When time is up let pot sit for 5 minutes and then move valve to venting. Remove lid.
Make a cornstarch by stirring together cornstarch with 3 Tbsp cold water. Turn Instant Pot to saute setting. Stir the slurry into the pot and let it thicken.
Once soup is thickened turn off Instant Pot and stir in the cheddar until it melts.
Ladle into bowls and serve.
Notes/Tips
- Serve with a side salad and a dinner roll or crusty bread.
- This is a perfect way to use up leftover Christmas or Easter ham! Dice it into bite-sized pieces and add it straight to the pot.
- Shred your own cheddar cheese from a block for the smoothest melting.
- You can easily double this recipe if you’re serving a crowd.
- Store leftovers in an airtight container* in the refrigerator for 4 days. You can freeze this soup, but I don’t recommend it if you can avoid it. Potatoes can become grainy and the cream cheese and cheddar may separate when thawed. For best results, enjoy it fresh or refrigerated.
- Other recipes you can make with ham are Monte Cristo Soup and Shaker Casserole.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Wooden saute paddle*
- Knife*
- Cutting board*
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Loaded Potato Soup That’s Pure Comfort in a Bowl
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
An Instant Pot or Crockpot soup made with tender Yukon gold potatoes, savory ham, cream cheese, sharp cheddar and flavorful seasonings in a creamy broth.
Ingredients
- 1 Tbsp butter
- 1/2 cup diced onion
- 3 large garlic cloves, minced
- 3 cups chicken broth
- 16 oz Yukon gold potatoes, cut into 1/2 inch cubes
- 10 oz ham steak, cut into cubes
- 1/4 tsp smoked paprika
- 1/4 tsp crushed rosemary
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 4 oz cream cheese
- 3 Tbsp cornstarch
- 4 oz shredded sharp cheddar
Instructions
Instant Pot Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 1 more minute.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes, ham, smoked paprika, rosemary, thyme, pepper, and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes (if you don’t have a soup button just use low pressure for 4 minutes).
- When time is up let pot sit for 5 minutes and then move valve to venting. Remove lid.
- Make a cornstarch by stirring together cornstarch with 3 Tbsp cold water. Turn Instant Pot to saute setting. Stir the slurry into the pot and let it thicken.
- Once soup is thickened turn off Instant Pot and stir in the cheddar until it melts.
- Ladle into bowls and serve.
Slow Cooker Instructions
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Transfer to the slow cooker.
- Stir in the broth, potatoes, ham, smoked paprika, rosemary, thyme, pepper, and cream cheese.
- Cover and cook on low for 4 hours, or until potatoes are tender.
- Make a cornstarch by stirring together cornstarch with 3 Tbsp cold water. Stir the slurry into the slow cooker and cook for another 15-20 minutes until soup thickens.
- Once soup is thickened stir in the cheddar until it melts.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot, Slow Cooking
More Soup recipes with Potatoes…
Steak and Potato Soup
An easy Instant Pot or slow cooker soup with beef, potatoes, mushrooms and carrots in a savory, creamy broth.
Kielbasa Potato Soup
A hearty soup loaded with smoky kielbasa, tender potatoes, and veggies, finished with off with cheese. This one comes together fast in the Instant Pot and is just as easy in the slow cooker!
Bacon Chicken Potato Soup
Tender potatoes, carrots, and chicken simmered in a savory broth, then finished with Dijon, herbs, spinach, and a splash of half-and-half and crispy bacon for a cozy, creamy soup made easy in the Instant Pot or slow cooker.
Amish Country Potato Soup
A creamy, comforting potato soup made with crispy bacon, tender potatoes, and evaporated milk, seasoned with Worcestershire sauce for a hearty, traditional Amish-style dish. Make it in the Instant Pot or slow cooker!
Instant Pot Loaded Baked Potato Soup
Everything you love about baked potatoes in soup form…cheese, bacon, sour cream, green onions and potatoes. Basically a cheesy potato soup recipe that you can make in your electric pressure cooker.
Recipe for Slow Cooker (crock pot) Pepper Jack Potato Soup
Makes 6-8 servings Ideal slow cooker size: 5 quart 1 Tbsp olive oil 1 medium yellow onion, diced 2 garlic cloves, minced 3/4 cup shredded carrot 2 1/2 cups cubed russet potatoes (if you want it really potato-y then put in 3-4 cups) 1/2 cup real bacon bits, divided 1/2 red bell pepper, finely diced
Slow Cooker Baked Potato Soup
Thanks for stopping by! Do you love crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here.I usually send out 1-2 new recipes per week. And you can unsubscribe at anytime. This is a free service! Try it out.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Leave a Reply