Potato✔️ Bacon✔️ Corn✔️ Cheese✔️ They are all accounted for!! Our Easy Bacon Potato Soup is delicious and oh so creamy 🤤 This Instant Pot dish is straight up what foodie dreams are made of. It’s easy to throw together, makes a great amount and did we mention… bacon?? 🥓 With only 6 main ingredients, this is a no brainer tonight my friends. You’re welcome 😊
Disclaimer: I would put bacon on EVERYTHING if I could. One Christmas, my brother bought me a basket with bacon as the theme: bacon shirts, socks, bacon-flavored candy… the works! So now you get me a little better 🙂 I wanted to make the traditional baked potato soup a little thicker and have slightly more dimension in the flavors than those I see floating around. The corn gives the consistency a little something extra and the bacon through out the soup (vs just as a garnish) makes it so much more flavorful. The addition of smoked cheddar makes it just perfect. All the flavors come together and make this one of our new favorite go-to dinners.
Can I make this in a slow cooker instead of an Instant Pot?
Absolutely! If you want to use a crock pot or slow cooker, prepare the soup the same way and cook for 10 hours on low or 5 hours on high. You’ll need to saute the onions before placing in the slow cooker but everything else remains the same. The reason we usually use the Instant Pot is because of how quickly it cooks.
Why does this recipe use evaporated milk instead of regular milk?
We typically prefer to choose the healthier choice in ingredients when cooking, if we can help it. Evaporated milk is just milk with the water removed. It has a slightly thicker consistency than milk and comes in a can. A lot of recipes call for sour cream… evaporated milk is a much healthier choice and still makes our soup creamy and super delicious.
Ingredients for our Easy Potato Bacon Soup:
- Baking Potatoes
- Smoked Cheddar Cheese
- Chicken Broth
- Diced Onion
- Minced Garlic
- Cream of Chicken Soup
- Canned Sweet Corn
- Evaporated Milk
How to make our Easy Potato Bacon Soup:
The first step is to cook your bacon! By the time you are done prepping for your soup, the bacon will be ready to go. Place the bacon in a single layer on a baking pan and put in a cold oven. Heat the oven to 375 F and the bacon will be done in about 20 minutes.
Next, roughly peel the potatoes and dice into bite-sized pieces. The chop your onion into small pieces so they can be sautéed.
Press the “saute” button on the Instant Pot. It will only take 3-4 minutes to heat up. Drizzle about 1 TBS of extra virgin olive oil in the the pot and pour the onions in. Next, mix and cook until they are slightly translucent, or see-through. Next, add in the garlic and give it a good stir.
Pour in the chicken broth. Open the can of corn, drain it, and pour the corn into the Instant Pot. Next, add the entire can of Cream of Chicken soup. Mix.
Last, once the bacon is cooked, roughly chop it up and pour 1-1.5 Cups into the Instant Pot. You can absolutely add more or less depending on your own personal preference. I live by the philosophy that there is no such thing as too much bacon 🙂
Mix in the bacon and then place the lid on top and lock it in place. Move the nozzle to ‘seal’. Press the ‘Manual’ button and set the time to 32 minutes.
Once the timer sounds, manually release the pressure by turning the nozzle to ‘vent’ with a long spatula. Be careful to not be too close as the steam will come out forcefully and could be dangerous.
Once you carefully remove the lid, slowly pour the can of evaporated milk into the soup and mix completely.
Ladle soup into bowls and garnish with the smoked cheddar cheese, green onions, and additional bacon. Enjoy!
A great feature about this recipe is that it feeds my family of four with plenty of leftovers for the next day. Both kiddos chow down and my husband ALWAYS goes back for seconds. I honestly feel like this dish is perfectly completed with the shredded smoked-cheddar cheese that we put on top. This is just a great recipe to have in your arsenal. With only 6 main ingredients, this is a great option to throw together with ingredients you most likely already have on hand!
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- 1 Package of Bacon
- 4-5 Med potatoes, roughly peeled and diced
- 1/2 C diced onion
- 1 (16oz) can creamed corn
- 2 (13 3/4oz) cans of chicken broth
- 1 tall can evaporated milk
- Cook bacon according to directions (or post above) and set
- Roughly peel the potatoes and dice into bite size pieces.
- Chop onion.
- Turn Instant Pot onto 'saute'. Once heated for approximately 3 minutes, add onions and 1 TBS of olive oil into IP. Cook until translucent.
- Add garlic and mix for approximately 1 minute.
- Pour in all chicken broth, creamed corn, potatoes and cream of chicken soup. Add 1 cup diced bacon. Stir thoroughly.
- Place lid on Instant Pot, set valve to 'seal', and manually set cook time to 30 minutes.
- When timer goes off, manually release pressure carefully by
pushing valve to 'vent' with a long utensil.
- Add in the can of evaporated milk and stir for 1-2 minutes.
- Serve! Garnish with shredded smoked cheddar, green onions, and additional bacon.
You can add extra cheese to the Instant Pot before cooking if you like it extra gooey and cheesy! We recommend 1-2 Cups!
Amount Per Serving: Calories: 161Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 228mgCarbohydrates: 28gFiber: 2gSugar: 6gProtein: 6g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)