The Best Instant Pot Loaded Potato Soup: Creamy, Dairy-Free, Gluten-Free & Vegan Options
Warm up with a bowl of pure comfort! This Instant Pot Loaded Potato Soup is incredibly creamy, rich, and bursting with savory flavors. What makes it truly special is its versatility – easily adaptable for various dietary needs, including dairy-free, gluten-free, and vegan versions. No matter how you prepare it, this hearty soup promises a delicious and satisfying meal, absolutely perfect for chilly evenings.
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As an Idahoan, I consider myself a potato soup connoisseur! Trust me, I know my spuds.
For years, loaded potato soup was a beloved staple in our home, especially when my son was a baby. It’s the epitome of a hearty, comforting meal. However, our culinary world shifted dramatically when my son was diagnosed with a severe dairy allergy. I honestly thought our days of enjoying creamy, rich potato soup were over.
We went far too long without this comforting dish. Eventually, I decided enough was enough. There *had* to be a way to create a genuinely delicious dairy-free potato soup that didn’t rely on heavy cream. So, I embarked on a mission, researching countless versions of loaded potato soup online. After much experimentation, I believe I’ve perfected a recipe that captures the best elements of all their goodness, while being incredibly versatile for various dietary needs.
To ensure you can whip up this Instant Pot Loaded Potato Soup like a seasoned chef, I’ve compiled answers to all the frequently asked questions. Feel free to skip directly to the recipe if you’re ready to cook, but if you have any doubts, I’m here to help guide you every step of the way!
Does This Loaded Potato Soup Recipe Use Cream Cheese or Heavy Cream?
Yes, this recipe incorporates cream cheese, and here’s why! While many traditional potato soups rely on heavy cream for richness, I’ve found that cream cheese provides a superior thickness and a wonderfully creamy texture without making the soup runny. I prefer a substantial, luscious soup, and cream cheese delivers precisely that. Furthermore, cream cheese is remarkably easy to swap for a dairy-free alternative, making this recipe highly adaptable.
Another significant advantage of using cream cheese is avoiding the risk of curdling, which can sometimes happen with heavy cream in a pressure cooker. To ensure the smoothest, creamiest result, I cook all the main ingredients in broth first, and then gently stir in the cream cheese (or its dairy-free counterpart) once the Instant Pot cycle is complete. This method guarantees a perfectly blended and rich finish.
What Type of Potatoes Are Best for This Instant Pot Loaded Potato Soup?
When it comes to potatoes for this Instant Pot Loaded Potato Soup, you have a few excellent options, and really, most varieties will yield delicious results. The most classic choice for potato soup is the humble Russet potato, often referred to as a regular brown potato. Russets are starchy and break down beautifully, contributing to the soup’s creamy texture.
However, you’re not limited to Russets! Yellow potatoes (like Yukon Golds) and red potatoes are also fantastic choices. Yellow potatoes tend to be a bit creamier and sweeter, while red potatoes hold their shape a little better, offering a slight textural contrast. Feel free to use whatever you have on hand or whichever type you prefer. If you opt for smaller yellow or red potatoes, remember that you might need to increase the total amount to match the volume called for in the recipe to ensure your soup is as hearty and satisfying as intended.
How Do You Make This a Dairy-Free Potato Soup?
Making this loaded potato soup dairy-free is surprisingly simple, yet incredibly delicious! My primary goal in developing this recipe was to create a dairy-free option that didn’t compromise on flavor or texture, while also being versatile enough for those who *can* consume dairy.
To transform this into a dairy-free potato soup, you only need to make two straightforward adjustments:
- **Dairy-Free Cream Cheese:** Instead of conventional cream cheese, use a high-quality dairy-free cream cheese substitute. There are numerous excellent options available on the market today, which I’ll discuss further below. This is the key to maintaining the soup’s signature creamy consistency.
- **Garnish Wisely:** Omit traditional shredded cheddar cheese as a garnish. Honestly, this soup is so packed with robust flavors, you won’t even miss it! I’ve made sure of that. If you truly crave that cheesy topping, don’t worry – there are also many fantastic dairy-free shredded cheese alternatives available that melt well and add a nice touch.
With these simple swaps, you can enjoy a rich, comforting, and absolutely flavorful dairy-free loaded potato soup that everyone will love.
What Dairy-Free Cream Cheese Brands Do You Recommend?
Finding the right dairy-free cream cheese is crucial for achieving that perfect creamy texture in your Instant Pot Loaded Potato Soup. My family has tried several brands over the years, and we have a couple of favorites that consistently deliver excellent results. We particularly love Tofutti cream cheese and Go Veggie. Both of these brands are soy-based, offering a smooth consistency and a neutral flavor that blends beautifully into the soup without overpowering it.
However, if you or a family member also needs to avoid soy, don’t despair! Daiya cream cheese is an excellent alternative, as it’s made from coconut. If you opt for a coconut-based cream cheese, this loaded potato soup becomes truly TOP EIGHT FREE – meaning it’s free of the eight most common allergens. This makes it a fantastic, inclusive option for those navigating more restrictive diets, yet still craving a rich, satisfying soup. You can typically find all these dairy-free cream cheese substitutes in the natural foods section or dairy alternative aisle of most well-stocked grocery stores.
For those without dairy restrictions, simply use your favorite brand of regular cream cheese to achieve the same creamy, decadent results!
What Goes Well with This Creamy Baked Potato Soup?
This creamy baked potato soup is a meal in itself, but it pairs wonderfully with a few choice sides to complete your comforting feast. My absolute go-to side dish for any soup is always fresh, warm rolls. There’s nothing quite like dipping a soft roll into a rich, flavorful soup! Cornbread is another classic and highly complementary side dish for potato soup. I even have an allergy-friendly cornbread recipe that works perfectly here.
If you’re on a gluten-free diet, finding delicious rolls can sometimes be a challenge, but I’ve got you covered with a couple of fantastic brands:
- BFree
- Little Northern Bakehouse
Both BFree and Little Northern Bakehouse offer rolls that are not only gluten-free but also vegan, making them suitable for a wide range of dietary needs. These brands are gaining popularity, but can sometimes be a bit tricky to find in all stores. In a pinch, we’ve found that toasting up some Schar ciabatta rolls (which are gluten-free but contain soy) also makes for a great accompaniment.
How Do You Make This Instant Pot Loaded Potato Soup Gluten-Free?
Making this Instant Pot Loaded Potato Soup entirely gluten-free, as we often need to do, is quite straightforward. The majority of the ingredients – potatoes, cauliflower, bacon, onions, and most spices – are naturally gluten-free. The only component that often hides gluten is the broth or bouillon base. Unfortunately, wheat-based fillers, thickeners, or binders are sometimes used in commercially prepared broths.
To ensure your soup is 100% gluten-free, the most crucial step is to select a certified gluten-free broth or bouillon. You can find my personal recommendation for a gluten-free broth base in the next section. Always double-check ingredient labels on any processed items to confirm they meet your dietary requirements.
What Broth Do You Use in This Potato Soup?
I am a firm believer in the power of bouillon! I’ve always found it to offer a more concentrated and often richer flavor profile compared to pre-packaged liquid broths. Plus, I appreciate not paying for water or having to lug heavy containers of broth home from the grocery store. For this potato soup, I exclusively use Orrington Farms broth base. This particular brand is fantastic because one jar lasts for a considerable time – you only need about 2 teaspoons per cup of water to create a robust, flavorful broth.
For those who prefer a homemade touch, you can certainly make your own broth. If you have leftover rotisserie chicken bones, I’ve included a recipe for Instant Pot bone broth in my allergy-friendly Instant Pot cookbook. Alternatively, you can check out this wonderful homemade Chicken Stock recipe from my friend at FoolProof Kitchen.
How Do You Make Loaded Potato Soup Vegan?
Transforming this loaded potato soup into a rich, satisfying vegan meal is incredibly easy, as many of its core ingredients are already plant-based! Building on the dairy-free adaptations, you’ll just need to make a couple of additional simple swaps:
- **Vegan Broth:** Opt for a vegetable-based broth or a vegan bouillon. My top recommendation is the Orrington Farms Vegan Broth Base, which provides excellent depth of flavor.
- **Dairy-Free Cream Cheese:** As mentioned earlier, use a suitable dairy-free cream cheese, such as Tofutti (soy-based) or Daiya (coconut-based) for a soy-free option.
- **Vegan Bacon Crumbles:** To get that quintessential “loaded” flavor, top your soup with a delicious vegan bacon crumble. There are many great plant-based bacon alternatives available that offer a smoky, savory crunch.
Beyond these, most other ingredients in the recipe, like potatoes, cauliflower, onions, and spices, are naturally vegan. You’ll be amazed at how incredibly flavorful and creamy this soup turns out – it’s often hard to believe it’s completely vegan!
Can You Make This Loaded Potato Soup in the Slow Cooker Instead of the Pressure Cooker?
Absolutely! While the Instant Pot offers a remarkably quick cooking time, I understand that some prefer the set-it-and-forget-it convenience of a slow cooker. This recipe is designed to be versatile, so you can certainly make this delicious loaded potato soup in your slow cooker. You’ll find detailed directions for the slow cooker method included in the comprehensive recipe card located further down this page.
How Do You Store Leftover Creamy Potato Soup?
It’s rare for us to have much leftover of this delightful creamy potato soup, but when we do, it stores beautifully! To keep it fresh, simply transfer the cooled soup into an airtight container and place it in the refrigerator. It will remain delicious for about 2-3 days. For the best flavor and texture upon reheating, I highly recommend storing the soup without its garnishes (like bacon crumbles, green onions, or chives). Then, when you’re ready to enjoy it again, reheat the soup gently on the stovetop or in the microwave, and add fresh garnishes just before serving. This ensures your toppings remain crispy and vibrant.
What Vegetables Do You Use in Loaded Potato Soup?
This loaded potato soup is built on a foundation of classic vegetables, with a secret ingredient that truly elevates its flavor and texture:
- **Potatoes:** The star of the show, providing the hearty base and natural creaminess.
- **Cauliflower:** My secret weapon! While I might not always crave raw cauliflower, it adds an incredible richness and depth of flavor to this soup that plain potatoes alone can’t achieve. Raw cauliflower has a more pronounced, complex taste that translates into a more sophisticated soup profile.
- **Onion:** Essential for building a savory base and aromatic depth.
- **Optional: Celery:** If you desire an extra layer of freshness and crunch, finely diced celery can be a lovely addition alongside the onions.
Now, about that cauliflower: I know, “cauliflower in potato soup” might sound unconventional, especially if you have picky eaters. My own kids would certainly balk if they knew it was in there! That’s why I opt for a bag of frozen cauliflower florets. Using frozen eliminates the need for chopping, which is a definite win for a #lazymom like me, and it helps to disguise its presence. More importantly, it adds an extra dimension of flavor without being overtly “cauliflower-y.”
When the soup is finished cooking, the cauliflower will be tender. You have two options: you can simply leave the tender cauliflower pieces in the soup (they often float near the top), or, if you want an extra creamy texture and want to fully hide it from discerning eyes (especially kids!), scoop out 1-2 cups of the cauliflower along with some broth. Blend this mixture until perfectly smooth, then stir it back into the soup. This technique not only thickens the soup naturally but also ensures those hidden veggies go completely undetected, contributing only their delicious essence.
What Other Allergy-Friendly Soup Recipes Do You Recommend?
Oh, man, do I ever love soup! It’s truly the only thing that gets me through the long, cold winters here in Idaho. If you’re looking for more comforting and allergy-friendly soup ideas, these are some of our family’s absolute favorites:
- Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup
- Allergy Friendly Taco Soup
- Gluten & Dairy Free Thai Coconut Soup
- Potato & Sausage Soup
- Slow Cooker Green Enchilada Soup
- Slow Cooker Pizza Soup
- Gluten Free Vegan Minestrone
- Dairy Free Tomato Basil Soup
- Gluten Free Dairy Free Chicken and Rice Soup
- Dairy Free Crack Chicken Noodle Soup (Gluten Free too!)
*And for even more meal planning inspiration, don’t forget I have an entire winter meal plan available, packed with delicious, allergy-friendly recipes!
**For a treasure trove of Instant Pot recipes specifically designed for food allergies, make sure to check out my allergy-friendly Instant Pot cookbook, featuring ten of my best Instant Pot soup creations.
Instant Pot Loaded Potato Soup (Gluten Free, Dairy free & Vegan Directions Too!)
4-5 servings
10 minutes
8 minutes
20 minutes
38 minutes
Creamy, comforting and loaded with flavor this Instant Pot Loaded Potato Soup can be adjusted for just about any diet–regular, dairy free, gluten free or vegan. No matter how it’s done it’s full of flavor & perfect for cold nights.
Ingredients
- One 12-oz package of frozen cauliflower tops
- One 8-oz package of cream cheese (see above for dairy free substitution recommendations)
- 6 large russet potatoes, washed, peeled & cubed
- One 12-oz package of bacon
- 1/2 large yellow onion, diced finely
- 1 Tablespoon cornstarch
- 1/2-1 tsp salt (wait to add until end, depending on how salty your bouillon is)
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 tsp dried parsley
- 1/2 tsp seasoned salt
- 4 green onions, diced
- 6 cups water + 4 Tablespoons bouillon (see above for gluten free options)
- Additional green onions or fresh chives for garnish
- Optional garnish: cheddar cheese shreds (dairy or non-dairy)***
Instructions
INSTANT POT DIRECTIONS:
1. Hit “saute” on your instant pot. Once hot, add chopped bacon (so you don’t have to crumble it later and to prevent it from curling while cooking.)
2. Cook the bacon until crispy.
3. Remove the bacon crumbles and set aside, then remove most of the grease, leaving about 2 Tablespoons of the grease in the bottom of the instant pot.
4. Add the diced onion, garlic salt, pepper, parsley and seasoned salt and cook until the onion is softened.
5. Once the onion is softened, add in the cornstarch and stir to combine.
6. Turn off the “saute” function.
7. Add in the frozen cauliflower, potatoes, green onions, water and bouillon (or equal amounts of broth if using that.)
8. Close the lid, and move the valve (if you have this type of model) to sealing.
9. Hit “manual/pressure cook” and make sure the setting is set to “high”. Use the plus or minus buttons until you reach 8 minutes.
10. It will take about 10 minutes to come to pressure; then once it hits pressure, it will count down backwards from 8 to 0 ( 0 is also known as Low–once it hits Low it will start to count up to let you know how long it’s been on low. For example “L:12” means it’s been on low for 12 minutes.)
11. Once the 8 cooking minutes are up, move the valve to quickly release the pressure. This will take around another 10 minutes.
12. Open the lid and ladle out 1-2 cups of the broth. Now is also the time to scoop out the cauliflower if you’re wanting the soup to be extra creamy (or to hide it from your kids). Put the cream cheese, ladled out broth and the cauliflower into a blender and blend until smooth.
13. Pour the contents from the blender into the soup and stir to combine.
14. Taste and add salt to your liking. I use 1/2 to 1 tsp.
15. Serve with the reserved crumbled bacon and additional chopped green onions/chives.
SLOW COOKER DIRECTIONS:
1. On the stove top in a pan over medium high heat, fry the bacon until crispy. Remove the bacon to a paper towel, crumble and save for later.
2. Remove all but about 2 Tablespoons of grease.
3. Add the diced onion and stir over medium heat until softened. Once softened, add the cornstarch and mix until combined.
4. Place the onion & cornstarch mixture in the slow cooker. Add the frozen cauliflower, cream cheese, potatoes, garlic salt, pepper, parsley, seasoned salt, green onions, water and bouillon (or same amount of broth.)
5. Cook on low for 4-6 hours, or until potatoes are soft.
6. Taste and add salt to your liking. I use 1/2 to 1 tsp.
7. If desired for adding thickness and/or to hide the cauliflower, scoop out the cauliflower (usually floats near top) along with a cup or two of broth and place it in a blender. This is also a good time to grab any leftover cream cheese chunks that haven’t melted and blend that too. Once everything is creamy, add it back in and stir well.
8. Serve and garnish with additional green onions/fresh chives and the reserved bacon crumbles on top.
Notes
My favorite blender for things like this is a Blendtec.
***Since we cannot have dairy, I made this soup flavorful enough to not need the typical cheese garnish on top. If you can do dairy, feel free to add it back in. If you like dairy-free cheese shreds, you can also use those. I just find them expensive, hard to find and often disappointing, so we leave them off.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 1090Total Fat: 51gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 142mgSodium: 3824mgCarbohydrates: 111gFiber: 13gSugar: 11gProtein: 47g
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