Hearty & Creamy Instant Pot Loaded Potato Soup: Adaptable for All Diets (Dairy-Free, Gluten-Free & Vegan Options!)

This Instant Pot Loaded Potato Soup is the epitome of comfort food – rich, incredibly creamy, and bursting with flavor. What makes this recipe truly special is its remarkable versatility; it can be effortlessly adjusted to suit a variety of dietary needs, including regular, dairy-free, gluten-free, or vegan. Regardless of how you prepare it, this soup promises a deeply satisfying experience, making it the ultimate warm embrace on any cold evening.

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As an Idahoan, potatoes are practically in my blood. So, when it comes to potato soup, you can trust that I know a thing or two!

For years, loaded potato soup was a staple in my kitchen, especially when my son was a baby. It’s such a wonderfully hearty and comforting meal that instantly warms you from the inside out. However, our culinary journey took an unexpected turn when my son was diagnosed with a severe dairy allergy. This diagnosis led me to believe that our days of enjoying this creamy, cheesy delight were over. We navigated far too many years without this beloved soup, resigning ourselves to its absence.

But eventually, I reached a point where I declared, “Enough is enough!” There had to be a way to recreate this classic without heavy cream, and for it to be just as incredibly delicious as its dairy-filled counterpart. Motivated by this challenge, I embarked on a mission. I meticulously researched and studied countless versions of loaded potato soup recipes online, dissecting their components and techniques. What I’ve ultimately developed is a recipe that I believe perfectly combines the best elements from all those versions, tailored to be inclusive and utterly satisfying for everyone.

To ensure you can master this recipe like a seasoned chef, I’ve compiled answers to the most frequently asked questions. Feel free to skip ahead to the recipe card if you’re eager to start cooking and don’t have any immediate questions. Otherwise, let’s dive into some helpful insights!

Does this Loaded Potato Soup Use Cream Cheese or Heavy Cream?

Yes, this recipe features cream cheese! While many potato soup recipes traditionally call for heavy cream, I’ve found that cream cheese is the secret to achieving a wonderfully thick and luscious texture, which is exactly what I prefer in a comforting bowl of soup – no thin, runny broths here! Furthermore, cream cheese offers a significant advantage for those with dietary restrictions: it’s incredibly easy to substitute with a dairy-free alternative, making this soup accessible to more people. Unlike coconut milk, which is often a heavy cream substitute but can impart a distinct flavor, dairy-free cream cheese maintains the desired creamy, savory profile without altering the soup’s essence.

Another compelling reason I opt out of using heavy cream, especially in an Instant Pot, is the risk of curdling under high pressure. To circumvent this issue and ensure a consistently smooth result, I cook all the main ingredients in broth first. The cream cheese, whether dairy or dairy-free, is then stirred in *after* the pressure cooking cycle is complete, blending seamlessly into the hot soup to create that perfect, rich consistency without any fuss.

What Kind of Potatoes Are Best for Instant Pot Loaded Potato Soup?

When it comes to potatoes for this Instant Pot Loaded Potato Soup, you truly have a lot of flexibility. Almost any variety will work beautifully, allowing you to use whatever you have on hand or your personal favorite. The classic choice you’ll most commonly find in potato soup is the versatile Russet potato, easily identifiable by its brown skin. However, yellow or red potatoes are also fantastic options. Yellow potatoes tend to be a bit waxier and hold their shape well, while red potatoes offer a slightly creamier texture with their thin skins (though I recommend peeling for this recipe).

Should you choose smaller varieties like yellow or red potatoes, simply adjust the quantity to ensure you have enough to match the volume specified for the larger Russets in the recipe. The key is to have a generous amount of potato to create that comforting, starchy base that defines a great loaded potato soup. Don’t overthink it – trust your preference!

How Do You Make This a Dairy-Free Potato Soup?

Transforming this recipe into a delicious dairy-free potato soup is incredibly simple and was a primary goal in its development. My aim was to create a recipe that was naturally dairy-free but also adaptable for those who can enjoy dairy. The beauty of this soup lies in its inherent flavor profile, which means you won’t miss the typical dairy components. To make it dairy-free, you primarily need to make two straightforward adjustments:

Omit dairy cheese garnishes: The soup is so richly flavored on its own that the traditional sprinkle of cheddar cheese isn’t necessary. I promise, you won’t feel like you’re sacrificing anything!
Use a dairy-free cream cheese: The market now boasts an impressive array of high-quality dairy-free cream cheese substitutes. You have many excellent options to choose from, ensuring that creamy texture remains. If you absolutely crave that cheesy garnish, there are also numerous dairy-free shredded cheese alternatives available, although I often find them unnecessary for this particular recipe.

With these simple swaps, you can enjoy a hearty, comforting bowl of loaded potato soup that’s completely dairy-free without compromising on taste or texture.

What Dairy-Free Cream Cheese Do You Recommend?

Finding the right dairy-free cream cheese can make all the difference in achieving that perfect creamy texture and rich flavor for your soup. Over the years, we’ve found a couple of brands that consistently deliver excellent results. Our top recommendations are Tofutti cream cheese and Go Veggie. Both of these brands are soy-based, offering a smooth consistency and a neutral flavor profile that blends beautifully into the soup.

However, if you need to avoid soy as well, Daiya offers a fantastic alternative, as their cream cheese is coconut-based. Opting for a coconut-based cream cheese means this soup becomes “TOP EIGHT FREE,” making it suitable for those navigating multiple severe allergies. This is a huge win for individuals on limited diets who still crave a rich, deeply satisfying soup experience. You can typically find all these dairy-free cream cheese substitutes at most natural and health-focused grocery stores, and often even in the specialty sections of larger supermarkets.

For those without dairy restrictions, simply use your favorite brand of regular cream cheese to achieve the same wonderful creaminess and taste!

What Sides Pair Well with This Baked Potato Soup?

This hearty baked potato soup is a meal in itself, but it truly shines when accompanied by the right side dish. My personal go-to for any soup is always fresh rolls – their soft texture and ability to soak up every last drop of the delicious broth are simply irresistible. Cornbread is another timeless and classic pairing with soup, offering a delightful crumbly texture and a hint of sweetness that complements the savory potato soup beautifully. If you’re interested, I also have a fantastic allergy-friendly cornbread recipe that’s sure to please.

For those needing gluten-free options, finding good rolls can sometimes be a challenge. We have two favorite brands that consistently impress us with their taste and texture:

BFree Rolls
Little Northern Bakehouse Rolls
And for cornbread, check out my Allergy-Friendly Cornbread recipe.

Both the recommended rolls and the cornbread are not only gluten-free but also vegan, making them excellent choices for various dietary needs. Since these rolls can sometimes be a bit tricky to find in regular stores as they are newer to the market, we occasionally opt for Schar ciabatta rolls in a pinch. While they are gluten-free, note that Schar products do contain soy, so be mindful of that if you have a soy allergy.

How Do You Make This Instant Pot Loaded Potato Soup Gluten-Free?

Making this Instant Pot Loaded Potato Soup entirely gluten-free, as we do in our household, is surprisingly straightforward. Given that most of the core ingredients like potatoes, cauliflower, onions, and basic seasonings are naturally gluten-free, the primary ingredient you need to pay close attention to for hidden gluten is the broth. Unfortunately, wheat-derived ingredients are often used as fillers, thickeners, or binders in many commercial broths and bouillon cubes, making them a common culprit for gluten contamination.

Therefore, the crucial step to ensure your soup is truly gluten-free is to select a certified gluten-free broth or bouillon. For specific recommendations on gluten-free broth, please refer to the next section, where I share my trusted choice that delivers exceptional flavor without any gluten concerns. With this simple ingredient swap, you can confidently enjoy a delicious and safe gluten-free loaded potato soup.

What Broth Do You Use in This Potato Soup?

I’ve always been a firm believer in the power of bouillon. For me, it consistently delivers a richer and more concentrated flavor compared to pre-packaged liquid broths. Plus, I truly dislike the idea of paying for water and lugging bulky containers of broth home from the grocery store. That’s why my go-to choice is Orrington Farms broth base. One jar of this concentrated base lasts an incredibly long time, as you only need to add 2 teaspoons to every cup of water to create a flavorful broth.

If you’re feeling ambitious and prefer to make your own broth from scratch, especially if you have leftover rotisserie chicken bones, I have a fantastic recipe for Instant Pot bone broth included in my allergy-friendly Instant Pot cookbook. Alternatively, you can check out this excellent homemade Chicken Stock recipe from my friend at FoolProof Kitchen. Whichever method you choose, a good quality broth forms the foundation of this incredibly flavorful potato soup.

How Do You Make Loaded Potato Soup Vegan?

Transforming this hearty recipe into a completely vegan loaded potato soup is surprisingly easy and requires just a few simple substitutions! The core of the recipe is already very plant-forward, making the conversion seamless. Here’s what you need to do:

Use Vegan Broth: Opt for a high-quality vegan broth or bouillon base. My top recommendation for this is Orrington Farms Vegan Broth Base, which provides a rich, savory depth without any animal products.
Dairy-Free Cream Cheese: As discussed earlier, select a dairy-free cream cheese. Brands like Tofutti (soy-based) or Daiya (coconut-based) are excellent choices that provide the essential creaminess.
Vegan Bacon Crumbles: For that quintessential “loaded” element, simply substitute traditional bacon with a flavorful vegan bacon crumble. These add a smoky, savory crunch that perfectly mimics the original.

Beyond these three swaps, all other ingredients in the recipe are naturally vegan. You’ll be genuinely surprised at how incredibly rich and flavorful this vegan version turns out – it’s truly hard to believe it’s entirely plant-based!

Can This Loaded Potato Soup Be Made in a Slow Cooker Instead of an Instant Pot?

Absolutely! I understand that not everyone owns an Instant Pot or prefers pressure cooking, which is why I’ve included comprehensive instructions for preparing this delicious loaded potato soup in a slow cooker. You can find the detailed slow cooker directions conveniently located in the recipe card below. While the cooking time will be longer, the slow cooker method offers the advantage of hands-off preparation, allowing the flavors to meld and deepen over several hours, resulting in a wonderfully comforting and thick soup.

How Do You Store Leftover Creamy Potato Soup?

In our house, leftover creamy potato soup is a rare occurrence because it’s usually devoured in one sitting! However, on those fortunate occasions when we do have some remaining, proper storage is key to maintaining its deliciousness. I recommend transferring any leftover soup into an airtight container and storing it in the refrigerator. It will keep beautifully for 2-3 days.

For the best possible experience when reheating, a little trick makes all the difference: if you anticipate having leftovers, try to leave the garnishes – such as bacon crumbles, green onions, or chives – off the portions you plan to save. When you’re ready to enjoy the soup again, gently reheat it on the stovetop or in the microwave until it’s hot, and then add fresh garnishes. This ensures that your bacon remains crispy and your green onions retain their vibrant freshness, making your reheated soup taste just as fantastic as it did on day one.

What Vegetables Are Used in This Loaded Potato Soup?

While potatoes are, of course, the star of the show in any potato soup, my recipe incorporates a few other key vegetables that contribute to its incredible depth of flavor and creamy texture. Here’s the lineup:

Potatoes: The essential base, providing a hearty and comforting foundation.
Cauliflower: This is my secret ingredient that truly makes this recipe exceptional.
Onion: Adds aromatic savory notes, building the foundational flavor of the soup.
Optional: Celery: A wonderful addition for an extra layer of savory flavor and slight texture.

Let’s talk more about cauliflower. While I’m not personally one to snack on raw cauliflower, I firmly believe it’s the ingredient that elevates this potato soup from good to truly extraordinary. It imparts a remarkable richness and body to the soup that simply can’t be achieved with potatoes alone. Think about it: raw cauliflower intrinsically possesses a more complex and earthy flavor profile than plain potatoes. When blended into the soup, it adds an incredible layer of umami and creaminess without overpowering the classic potato flavor.

I understand the challenge of getting kids to eat vegetables, so here’s my sneaky approach: I use one bag of frozen cauliflower. Not only does this save me time (hello, #lazymom!), but it also leaves less evidence of chopping, making it easier to hide from picky eaters. Once cooked and blended, the cauliflower virtually disappears into the soup, adding nutritional value and a deeper flavor without anyone being the wiser.

When the soup is done cooking, you have a couple of options regarding the cauliflower. You’re welcome to leave the tender cauliflower florets in the soup if you don’t mind their presence. However, if you’re aiming for an extra-creamy texture or need to ensure it’s completely undetectable for your kids, I recommend scooping out the cauliflower tops (they typically float near the surface) along with some broth and blending them until smooth. Then, simply stir this creamy mixture back into the soup, thickening it beautifully and seamlessly incorporating that hidden vegetable goodness.

While not specifically called for in the main recipe, adding diced celery along with the onions would also be a lovely enhancement, offering another subtle layer of flavor and texture to this already delightful soup.

What Other Soup Recipes Do You Recommend?

Oh, man, do I ever love soup! It’s practically the only thing that gets me through the long, cold winters here in Idaho. A warm, comforting bowl of soup is my ultimate comfort food, and I’ve accumulated a fantastic collection of allergy-friendly recipes over the years. If you’ve enjoyed this Instant Pot Loaded Potato Soup, you’re sure to find some new favorites among our family’s other beloved recipes. Here are some of our top picks, all designed with allergies in mind:

Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup: A hearty and flavorful one-pot wonder.
Allergy Friendly Taco Soup: All the flavors of taco night in a cozy bowl.
Gluten & Dairy Free Thai Coconut Soup: An exotic and creamy soup with a hint of spice.
Potato & Sausage Soup: A robust and satisfying option for meat lovers.
Slow Cooker Green Enchilada Soup: A zesty and warming soup perfect for a crowd.
Slow Cooker Pizza Soup: Fun, flavorful, and a kid-friendly favorite!
Gluten Free Vegan Minestrone: A classic Italian vegetable soup, made allergy-friendly.
Dairy Free Tomato Basil Soup: A simple yet elegant classic, perfect for dipping.
Gluten Free Dairy Free Chicken and Rice Soup: A comforting staple for sick days or chilly evenings.
Dairy Free Crack Chicken Noodle Soup (Gluten Free too!): Irresistibly addictive and packed with flavor.
*Don’t forget I have an entire winter meal plan available too, full of delicious and safe meals!

**And remember, for even more pressure cooker inspiration, I have ten incredible Instant Pot soup recipes featured in my allergy-friendly Instant Pot cookbook, offering even more diverse and delicious options for your kitchen.

Instant Pot Loaded Potato Soup (Gluten Free, Dairy free & Vegan Directions Too!)

Yield:
4-5 servings

Prep Time:
10 minutes

Cook Time:
8 minutes

Additional Time:
20 minutes

Total Time:
38 minutes

Ingredients

One 12-oz package of frozen cauliflower florets
One 8-oz package of cream cheese (see above for dairy-free recommendations)
6 large Russet potatoes, washed, peeled & cubed
One 12-oz package of bacon (or vegan bacon crumbles for vegan option)
1/2 large yellow onion, diced finely
1 Tablespoon cornstarch
1/2-1 tsp salt (adjust to taste at the end, depending on bouillon’s saltiness)
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 gluten-free bouillon (see above for gluten-free and vegan options)
Additional green onions or fresh chives for garnish
Optional garnish: cheddar cheese shreds (dairy or non-dairy, see notes)***

Instructions

INSTANT POT DIRECTIONS:

1. Hit “Saute” on your Instant Pot. Once hot, add the chopped bacon. Chopping it before cooking helps prevent curling and makes crumbling easier later.

2. Cook the bacon until it reaches your desired crispiness.

3. Carefully remove the crispy bacon crumbles and set them aside. Drain most of the rendered bacon grease from the pot, leaving approximately 2 Tablespoons in the bottom.

4. Add the finely diced yellow onion, garlic salt, black pepper, dried parsley, and seasoned salt to the pot. Sauté until the onion softens and becomes translucent, about 3-5 minutes.

5. Once the onion is softened, sprinkle in the cornstarch and stir thoroughly to combine with the onion and spices, forming a slight paste.

6. Turn off the “Saute” function on your Instant Pot.

7. Add the frozen cauliflower florets, cubed potatoes, diced green onions, water, and bouillon (or an equivalent amount of prepared gluten-free broth) into the Instant Pot.

8. Securely close the lid and ensure the sealing valve (if your model has one) is set to the “Sealing” position.

9. Select the “Manual” or “Pressure Cook” setting and confirm it’s set to “High Pressure.” Use the plus or minus buttons to adjust the cooking time to 8 minutes.

10. The Instant Pot will take about 10 minutes to build pressure. Once it reaches full pressure, the 8-minute cooking cycle will begin counting down. After 8 minutes, it will often display “0” and then begin counting up, indicating it’s on “Keep Warm” (e.g., “L:12” means it’s been on low for 12 minutes).

11. Once the 8 minutes of cooking are complete, carefully move the valve to the “Venting” position for a quick pressure release. This process typically takes around another 10 minutes as the steam escapes.

12. Once the pressure has fully released and the float valve drops, open the lid. Ladle out 1-2 cups of the hot broth into a blender. This is also the perfect time to scoop out any cauliflower florets if you desire an extra-creamy soup or wish to discreetly hide them from picky eaters. Add the cream cheese and the scooped-out cauliflower (if using) to the blender with the broth, and blend until completely smooth and creamy.

13. Pour the smooth, blended contents from the blender back into the soup in the Instant Pot and stir well to fully combine, ensuring an even creaminess throughout.

14. Taste the soup and add additional salt to your liking. I typically find 1/2 to 1 tsp is sufficient, but adjust based on your preference and the saltiness of your bouillon.

15. Serve your delicious Instant Pot Loaded Potato Soup hot, garnished generously with the reserved crispy bacon crumbles and extra chopped green onions or fresh chives.

SLOW COOKER DIRECTIONS:
1. On your stovetop, in a large pan over medium-high heat, fry the bacon until it’s perfectly crispy. Remove the bacon to a paper towel-lined plate to drain, then crumble it and save for garnish later.

2. Drain most of the bacon grease from the pan, leaving approximately 2 Tablespoons behind.

3. Add the diced onion to the pan with the remaining grease and sauté over medium heat until the onion is soft and translucent. Once softened, add the cornstarch and mix well until thoroughly combined with the onion.

4. Transfer the sautéed onion and cornstarch mixture to your slow cooker. Add the frozen cauliflower, cream cheese, cubed potatoes, garlic salt, black pepper, dried parsley, seasoned salt, diced green onions, water, and bouillon (or an equal amount of prepared broth).

5. Cover and cook on the LOW setting for 4-6 hours, or until the potatoes are completely tender and easily mashable.

6. Taste the soup and adjust the salt to your liking. I generally add between 1/2 to 1 tsp, depending on my bouillon’s sodium content.

7. For added thickness or to make the cauliflower disappear (especially for children), carefully scoop out the cauliflower (which usually floats near the top) along with a cup or two of broth into a blender. This is also a good opportunity to blend any lingering chunks of cream cheese that haven’t fully melted. Blend until the mixture is smooth and creamy. Return this blended mixture to the slow cooker and stir thoroughly to incorporate.

8. Serve your Slow Cooker Loaded Potato Soup warm, garnished with additional fresh green onions or chives and the reserved crispy bacon crumbles on top for that perfect finish.

Notes

My favorite blender for achieving perfectly smooth soups and sauces like this is a Blendtec. It handles hot liquids and dense ingredients with ease.

***Since our family needs to avoid dairy, I specifically developed this soup to be so richly flavorful that it doesn’t require the typical cheese garnish often found on loaded potato soups. However, if you are able to consume dairy, feel free to add a sprinkle of your favorite shredded cheddar cheese on top for an extra layer of classic flavor. If you prefer dairy-free cheese shreds, those can also be used, though I personally find them to be quite expensive, sometimes difficult to locate, and occasionally disappointing in texture and taste, so we often omit them.

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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