• Potatoes: Peeled Russet potatoes work best for a creamy texture, but Yukon Golds are also a great option. You can leave the skins on if using Yukon Gold, if preferred.
• Don't want Bacon in the soup? You can leave it out for topping. If you prefer to skip the bacon, you can opt for a vegetarian version using all butter and vegetable broth. 
• Smooth Texture: For a smoother consistency, use an immersion blender or carefully blend about half the soup in a blender before adding the bacon.
• Topping Ideas: Garnish with shredded cheese, sour cream, crispy bacon, and chopped chives or green onions for that loaded baked potato flavor.
• Meat Options: This soup is delicious as is, but for a heartier soup, you can add cooked smoked sausage, ham, chicken, or ground beef.

How to Store Potato Soup

Crockpot Instructions

1. In a skillet over medium heat, cook the bacon until crispy. Remove half and set aside for topping. Leave the drippings in the pan.
2. Add butter to the skillet with the bacon drippings. Sauté onion until soft, about 3–4 minutes. Add garlic and cook for 1 minute more. Stir in flour and cook for another 2–3 minutes until thickened.
3. Transfer the onion mixture to your Crockpot. Add diced potatoes, chicken broth, salt, pepper, and cayenne. Stir to combine.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
5. Once the potatoes are soft, blend about one-third of the soup using a blender or mash lightly with a potato masher for a creamier texture. (Be careful if transferring hot liquid.)
6. Stir in milk, cream, sour cream, shredded cheese, and half the cooked bacon. Let heat through for 10–15 minutes before serving.
7. Serve topped with reserved bacon, more cheese, sour cream, and chives if you like.

Instant Pot Instructions

1. Turn on the sauté function. Add chopped bacon and cook until crispy. Remove half and set aside for topping.
2. Add butter to the bacon drippings, then stir in the onion. Cook for 3–4 minutes until softened. Add garlic and cook for 1 minute. Stir in flour and cook another 2 minutes, stirring constantly.
3. Add potatoes, chicken broth, salt, pepper, and cayenne. Stir well to combine and scrape up any bits from the bottom.
4. Seal the lid and pressure cook on High for 8 minutes. Carefully quick release the pressure when time is up.
5. Open the lid and blend about one-third of the soup (or more if you like it smoother), either using a blender or mashing gently with a potato masher.
6. Stir in milk, cream, sour cream, shredded cheese, and the rest of the bacon. Let everything melt together using the warm setting for 5–10 minutes.
7. Serve with all your favorite toppings and enjoy!