This part creamy, part chunky loaded potato soup is the ultimate comfort food for fall and easily whipped up in the Instant Pot!
Loaded chunky potato soup. I can’t even point out my favorite word in that sentence – I just love them all.
Loaded chunky potato soup is one of life’s most popular comfort foods. It’s all I can think about as we welcome fall and nights start to cool off.
This soup is creamy, slightly chunky, full of flavor, and topped with all the best garnishes. We have green onions from the garden out back, and a little aged, organic gouda cheese.
Definitely amazing – even more amazing with a few fresh slices of sourdough bread. Lately I have been cutting up sourdough to make homemade croutons – then putting those on top as well.
I have to admit that of all the comfort foods out there, this is by far my favorite! Breakfast, lunch, dinner … I could eat this all day long.
Who needs anything else when you have potato soup?
If you have an Instant Pot, then all the better ~ because it’s literally an easy meal. There is no denying that we love our pot, it makes our dinners a breeze almost every, single night.
Loaded Chunky Potato Soup
This soup is easily made in the Instant Pot – though if you are without an Instant Pot it’s totally doable on the stove top as well (with a few minor changes).
If using the Instant Pot, use the saute feature to saute the carrots, onions and garlic for 3-4 minutes until the onions are clear. Turn the saute feature off and add the potatoes and broth.
Lock the lid on the Instant Pot & seal the valve. Cook the contents on manual (high) pressure for 10 minutes. Once you release the pressure, stick blend the contents being careful to leave some chunky potatoes remaining.
Add the heavy cream, and season with salt and pepper. Serve in bowls with shredded cheese, green onions, croutons and even chopped parsley. Or, go all out and slam on that bacon. You know you want to!
Enjoy this comfort food – it’s perfect for cold evenings!
This part creamy, part chunky loaded potato soup is the ultimate comfort food for fall and easily whipped up in the Instant Pot!
Ingredients
- 8-9 Russet or Idaho Gold potatoes, peeled and diced
- 1 carrot, diced
- 1/2 onion, diced
- 2-3 cloves garlic, minced
- 3 C. chicken broth
- 3/4 C. heavy cream (or half and half)
- 4 oz butter
- salt & pepper, to taste
- shredded cheese
- green onions
- toasted croutons
- chopped parsley
- *Use all organic ingredients whenever possible.
Instructions
- Use the saute feature to saute the carrots, onion and garlic in butter for 3-4 minutes until the onions are clear.
- Turn the saute feature off.
- Add the potatoes and broth to the items in the Instant Pot.
- Put the lid on the Instant Pot, and set the pot to Manual (High) for 10 minutes & ensure the valve is closed completely.
- Once the pot beeps, release the pressure, and use your Immersion Blender to blend half of the contents (you want half to be creamy and half to be chunky).
- If you don't have an immersion blender, remove half of the pot and blend, then pour back in.
- Add the heavy cream, and season with salt & pepper.
- Garnish with green onions, shredded cheese, croutons and parsley - if desired. Store leftovers in canning jar and refrigerate. Enjoy within 72 hours.
This loaded chunky potato soup is best served with toasted sourdough bread or English Muffin Bread.
I always love to double the recipe and store the second half in quart canning jars to give to family or friends who might appreciate a homemade meal.
Whoa! As a working mom, the more time I spend making dinner, the less time I spend with my little guy. So, quick, easy recipes are my Forte! This seriously knocked it out of the park tonight!! My husband, myself, and my 14mo old ate like kings with very little time spent in the kitchen. I followed the recipe exactly and just topped mine with bacon and green onions. So. Freaking. Good. This is going into the weekly rotation for sure!
Glad you love it as much as we do – it’s a staple around here, too. All of our kids love it and pleasing everyone isn’t always that easy! 🙂
Can you double this recipe?
Hi JoAnn – you sure can. Just make sure you avoid going 2/3 full with the Instant Pot to prevent any accidents, and when it beeps (done) give it a fair amount of time to release some of the pressure so that the soup doens’t splatter back at you when you remove the lid (say about 10-12 minutes at least?) 🙂
Great thank you. It’s on the menu. Lol
Oh my goodness! I just finished making this and it is amazing!! I’m hoping my husband gets home REALLY soon so we can dig in!
Aww 🙂 Glad you liked it. I love it too. We just had it this week. My husband, who never eats more than a helping of anything, ate 4 servings of it. I had to tell him to stop so I had some for the next day (lunch). 🙂
Have you tried making this with vegetable stock instead of the chicken stock?
No – but you certainly can. You can also find vegetarian chicken stock (they sell it at Costco) – when we make food for church we use that, since our congregation is largely vegetarian.
The veggie stock should work fine. Let me know if you try it! 🙂
I love this recipe but I used vegan butter and vegetable stock and substituted ripple milk for cream to make it vegan. Also add some tvp bacon bits. It is a favorite of my kids.
I’m glad you like it! I love your ideas – they sound delicious!
Made this tonight, using heavy coconut cream (from Trader Joes) instead of the dairy. Instead of an immersion blender, I scooped part of it into my Vitamixer. It was very gluey, and I’m sure it’s from over-mixing it.
I also fried some bacon bits to put on top. It was sooooo good! The flavor was fantastic!
I’ll definitely be making this again. I’m going to see how it freezes, sometimes coconut creme isn’t the greatest reheated.
Thanks for sharing.
Yum! It’s a favorite here too.. my kids love it. In fact, we are making it tonight because we have too many potatoes and need to use them up – so soup it is! 🙂