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A bowl of creamy Air Fryer Potato Soup topped with grilled bacon strips, chopped parsley, black pepper, and a dollop of sour cream.

Air Fryer Potato Soup

Air Fryer Potato Soup is my go-to when I want creamy comfort food without heating up my whole kitchen or spending hours at the stove. Every spoonful is creamy and rich with that loaded baked potato flavor and sweet caramelized onions blended in, topped with salty bacon and tangy sour cream. I make it for family dinners, potlucks, and cold days when I need something warm and comforting. The soup stays fresh in the fridge for 4 days and freezes beautifully for up to 3 months.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Keyword: Air Fryer Potato Soup
Servings: 6
Calories: 313kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 6-8 potatoes
  • 4-6 bacon strips
  • 3 tablespoons butter
  • 1 onion
  • 6 cups vegetable stock
  • ¼ cup sour cream
  • 1 small bunch of fresh parsley or your favorite herbs
  • Salt and pepper
US Customary - Metric

Instructions

  • Wash the potatoes, dry them, then prick each one with a fork and wrap them in foil. Place them in the air fryer basket and bake for 40 min at 160ºC (320°F).
    6-8 potatoes
  • Once the potatoes are done and cool enough to handle, cut them into halves and set aside to cool completely.
  • While the potatoes are baking, heat a skillet to medium-high and add the bacon, cook for about 10 minutes, until crispy. Chop in big pieces
    4-6 bacon strips
  • Meanwhile, peel and dice the onion. In a large saucepan, melt the butter over medium-low heat and cook the onion for about 10 minutes, until soft.
    3 tablespoons butter, 1 onion
  • Add the potatoes to the saucepan, pour stock, bring to a boil, then reduce the heat and simmer for 10 minutes.
    6 cups vegetable stock
  • Use an immersion blender to process the food until creamy. Adjust salt and pepper.
    Salt and pepper
  • Serve with sour cream, crispy bacon and fresh herbs.
    ¼ cup sour cream, 1 small bunch of fresh parsley

Notes

  • Don't skip wrapping the potatoes in foil: The foil traps steam around the potatoes, so they cook evenly and stay fluffy rather than drying out in the air fryer.
  • Use starchy potatoes: Russet or Yukon Gold work best because they break down more smoothly when blended, resulting in a creamier texture than waxy potatoes like red potatoes.
  • Cool the potatoes completely before blending: letting them reach room temperature prevents the soup from becoming gummy or gluey when you blend it, which can happen if you process hot starches too aggressively.
  • Blend in stages for texture control: If you like a chunkier soup, blend half the potatoes until smooth, then stir in the rest and lightly pulse to keep the potato pieces throughout.
  • Adjust thickness with stock: If the soup gets too thick after refrigerating or freezing, whisk in vegetable stock a quarter cup at a time while reheating until you reach your preferred consistency.
  • Flash-freeze for perfect portions: Freeze individual servings in muffin tins or small containers for 2 hours, then pop them out and store them in a freezer bag so you can grab single portions without thawing the whole batch.

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 1099mg | Potassium: 967mg | Fiber: 5g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 2mg
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