This Instant Pot Potato Soup is creamy, comforting, and super easy to make! With soft potatoes and savory seasonings, it’s perfect for a cozy meal.
I love how just a few ingredients come together in no time! It’s like a warm hug in a bowl, and you can top it with cheese or bacon for some extra fun! 😊
Key Ingredients & Substitutions
Potatoes: I recommend using russet or Yukon Gold potatoes for their creaminess. If you’re looking for a lower-carb option, try cauliflower instead! Just adjust the cooking time.
Broth: Chicken broth adds depth, but vegetable broth works well for a vegetarian version. You could even use homemade broth if you have some on hand!
Milk & Cream: For a lighter soup, swap heavy cream for half-and-half or full-fat coconut milk. Almond or oat milk can work too, but adjust the flavor with added spices as needed.
Cheddar Cheese: Shredded cheddar is my go-to, but feel free to substitute with Monterey Jack or Pepper Jack for a twist! Vegan cheese can be used for a dairy-free option.
Bacon: If you want a vegetarian version, simply leave out the bacon or consider using turkey bacon or crispy tempeh instead.
How Do I Get the Perfect Consistency for My Soup?
To achieve your desired texture, the key step is mashing some of the potatoes after cooking. You can use a potato masher for a chunky texture or an immersion blender for a smoother finish. Here’s how:
- After cooking, use the potato masher directly in the pot to mash a few potatoes.
- If you prefer a very creamy soup, carefully blend several cups with an immersion blender.
- Remember, you can always leave some chunks for heartiness!
Taste your soup after mashing! This is the perfect time to adjust seasonings. Enjoy your comforting bowl of potato soup!
Instant Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups potatoes, peeled and diced (about 4-5 medium potatoes)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
- 1 cup shredded cheddar cheese (plus extra for garnish)
For Garnish (Optional):
- 6 slices crispy cooked bacon, chopped
- 3 green onions or chives, chopped
How Much Time Will You Need?
This delicious Instant Pot Potato Soup takes about 15 minutes to prep and just 8 minutes to cook under pressure, plus a few minutes for pressure release. Roughly, you’ll be enjoying your warm bowl of soup in about 30 minutes!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by turning on the Instant Pot and selecting the ‘Sauté’ function. Melt the butter in the inner pot. Add the finely chopped onions and sauté until they’re soft and translucent, which will take about 3-4 minutes. Then, add the minced garlic and let it cook for an additional 30 seconds until fragrant.
2. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir everything together well and cook for about 1-2 minutes, stirring continuously. This creates a roux that will help thicken the soup.
3. Add Broth and Potatoes:
Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Next, add the diced potatoes, salt, pepper, and thyme (if using). Stir everything together to mix well.
4. Pressure Cook:
Seal the Instant Pot lid tightly and set it to ‘Pressure Cook’ or ‘Manual’ on high pressure for 8 minutes. Don’t worry—this method makes the potatoes beautifully creamy!
5. Release Pressure:
When the cooking time is up, carefully perform a quick release of the pressure by turning the valve. Once it’s safe to open, remove the lid.
6. Mash and Blend:
Using either a potato masher or an immersion blender, mash some of the potatoes to your desired consistency. If you prefer a thicker texture, leave some chunks in the soup!
7. Stir in Dairy and Cheese:
Now, pour in the milk and heavy cream, stirring until everything is combined and warmed through. Add the shredded cheddar cheese and stir until it’s melted and creamy.
8. Adjust and Garnish:
Give your soup a taste and adjust the seasoning as needed. Pour the hot soup into bowls and garnish with chopped bacon, more cheddar cheese, and chopped green onions or chives, if desired.
9. Serve and Enjoy:
Your Instant Pot Potato Soup is ready to enjoy! Perfect with a side of crusty bread or rolls for dipping. Warm and delicious, it’s sure to be a hit!
This recipe yields a creamy, comforting potato soup made easily in an Instant Pot, and it’s delightful when dressed up with toppings like cheese, bacon, and fresh herbs!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes work great for their creaminess, you can also use red potatoes or even sweet potatoes for a unique flavor. Just keep in mind that the texture will vary a bit.
Can I Make This Soup Vegetarian?
Yes, simply substitute chicken broth with vegetable broth, and omit the bacon. You can also add some sautéed mushrooms or additional vegetables for extra flavor!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to freezer-safe containers. It should keep well for up to 3 months. Just reheat it on the stove after thawing in the fridge overnight.
